Dessert

S’mores Cookie Bars Recipe

ByElla Hart October 24, 2025October 24, 2025

Introduction

These S’mores cookie bars are a delicious twist on the classic campfire treat, combining rich chocolate, gooey marshmallow, and the crunch of graham crackers all in one bar. Perfect for sharing or enjoying as a sweet snack anytime.

Two square dessert bars are stacked on a small white square plate placed on a white marbled surface. Each bar has three layers: the bottom layer is a dense, golden-brown cookie or graham cracker crust; the middle layer is a smooth, thick dark chocolate filling; the top layer is a cracked light golden crumbly topping mixed with white marshmallow pieces and scattered dark chocolate chips. Some marshmallows are visible around the plate beside it. The background is softly blurred with neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened, salted or unsalted)
1/3 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup graham crackers, finely crushed (about 3.5 sheets)
1/4 tsp salt
3/4 tsp baking soda
5 standard Hershey bars
1 1/2 cups marshmallow fluff

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper. Set it aside.
Step 2: Cream the butter, granulated sugar, and brown sugar together until combined and smooth. Add the egg and vanilla extract, mixing well.
Step 3: Stir in the flour, crushed graham crackers, salt, and baking soda. Mix just until the dry ingredients are fully incorporated, avoiding overmixing.
Step 4: Press half of the dough evenly into the prepared baking pan. Carefully remove the parchment paper with the dough and place it in the freezer. Re-line the pan with fresh parchment paper and press the remaining dough into it.
Step 5: Arrange the broken pieces of Hershey bars evenly over the dough in the pan. Spread the marshmallow fluff evenly on top of the chocolate layer.
Step 6: Remove the chilled dough layer from the freezer and gently flip it over the marshmallow-covered chocolate, being careful to keep it intact.
Step 7: Bake in the preheated oven for 25 minutes. Allow the bars to cool completely before slicing to achieve clean, beautiful layers.

Tips & Variations

For extra crunch, use chopped nuts or add mini chocolate chips into the dough.
Substitute Hershey bars with your favorite chocolate, such as milk, dark, or even peanut butter cups for a unique flavor.
If you prefer a softer texture, reduce the baking time by a few minutes and watch carefully to avoid overbaking.

Storage

Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in the microwave for 10-15 seconds to soften the marshmallow before serving.

How to Serve

The image shows two stacked square dessert bars on a white rectangular plate set on a white marbled surface. Each bar has three visible layers: the bottom layer is a dense, light brown cookie or biscuit base, the middle layer is a smooth, dark chocolate filling, and the top layer is a crumbly golden brown topping with melted white marshmallows and scattered small chocolate chips. The texture of the top layer looks soft and gooey in places, contrasting with the firmer bottom and middle layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh marshmallows instead of marshmallow fluff?

You can use mini marshmallows, but marshmallow fluff spreads more evenly and melts better inside the bars. If using fresh marshmallows, layer them evenly and be prepared for a slightly different texture.

Do I have to chill the dough between layers?

Chilling the dough helps keep the layers intact when flipping the top layer over the marshmallow and chocolate. Skipping this step may cause the dough to tear or break, making assembly trickier.