S'mores Bars
These delicious s’mores bars combine a buttery graham cracker crust, gooey marshmallows, and plenty of chocolate for the ultimate sweet treat. Perfect for sharing—or enjoying all to yourself!
S'mores Bars
These s’mores bars are a fun twist on the classic campfire treat.
With a graham cracker crust, chocolate chips, and lots of gooey marshmallows, they’re a sweet and easy dessert.
You’ll love how simple they are to make and how delicious they taste!
Ingredients
Graham crackers: Crushing the crackers finely helps create a sturdy base for the bars.
Unsalted butter: Make sure to pull out your butter about 30-60 minutes before making these.
Sugar: You'll use a mix of granulated and brown sugar for this recipe.
Large eggs: Pull out your eggs at the same time as your butter.
Vanilla extract: If possible, use pure vanilla extract instead of imitation vanilla.
All-purpose flour: Make sure to measure it by scooping and leveling off the measuring cup for the perfect dough texture.
Salt
Baking soda: This helps the cookie dough rise a little and makes the texture light and chewy.
Miniature marshmallows: The smaller size helps them melt evenly and gives you gooey bites in every piece.
Semi-sweet chocolate chips: You can also use milk chocolate chips if you prefer a sweeter taste.
Hershey bars: These classic milk chocolate bars work well in these S'mores bars.
How to Make
Preheat the oven to 350°F.
Line a 9x13-inch pan with parchment paper and lightly spray it with nonstick spray.
In a large bowl, mix the crushed graham crackers, melted butter, and granulated sugar until the crackers are well coated.
Press the mixture evenly into the bottom of the prepared pan using the back of a measuring cup or your hands to make sure it’s packed tightly.
Bake the crust for 7 minutes, then remove it from the oven to cool slightly.
In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the eggs and vanilla extract, mixing well until fully incorporated.
Gradually add the flour in two portions, stirring between each addition to combine.
Sprinkle the salt and baking soda on top of the first portion of flour before mixing it in, then continue to combine until the dough is just formed.
Fold in ¾ of the miniature marshmallows and ¾ of the chocolate chips, making sure they’re evenly spread throughout the dough.
Carefully spread the cookie dough mixture on top of the cooled graham cracker crust, smoothing it into an even layer.
Bake the bars for 18 minutes, or until the top starts to set.
Once baked, remove the bars from the oven and sprinkle the remaining marshmallows and chocolate chips over the top, placing the Hershey bar pieces on top as well.
Return the pan to the oven and bake for an additional 9–11 minutes, or until the bars are golden brown and the marshmallows are lightly toasted.
Be sure to not overbake to keep the bars soft and gooey.
Let the bars cool before cutting into squares to serve.
Tips & Tricks
Here's some tips for making s'more bars:
Use room temperature butter: Softened butter mixes more easily into the dough.
Press the crust: Press the graham cracker crust down firmly into the baking dish using a measuring cup to avoid a crumbly base when cutting.
Don't overbake: To keep the bars soft and gooey, be careful not to overbake them. The top should be golden brown, but the bars should still be a bit soft in the center.
Leftovers/Storage
Store leftover s’mores bars in an airtight container at room temperature for up to 4 days.
To reheat, warm individual squares in the microwave for 15-20 seconds or until soft and gooey.
If freezing, wrap the bars tightly in plastic wrap and foil, then store in a freezer bag for up to 3 months; thaw at room temperature before enjoying.
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S’mores Bars
Ingredients
Crust:
- 2-¼ cups graham crackers 1-½ sleeves, crushed
- ⅔ cup unsalted butter melted
- ⅓ cup granulated sugar
Cookie Layer:
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups miniature marshmallows divided
- 1 cup semi sweet chocolate chips divided
- 2 large Hershey bars broken into squares
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13 pan with parchment paper and spray with nonstick spray.
- Mix together the crushed graham crackers, butter and sugar until thoroughly covered in butter.
- Spread the crumbs into the base of the pan. Use the base of a cup or measuring cup to press the cracker mixture firmly into an even layer. Packing it down well makes sure the bars don’t crumble.
- Bake for 7 minutes in the preheated oven, and then remove from the oven to cool a bit.
- In a large bowl, cream together the butter and sugars.
- Add in the eggs and vanilla and mix well.
- Add the flour in two additions, making sure to stir the mixture in between each addition. Sprinkle the salt and baking soda on top of the first addition of flour so that it can get mixed in. Combine the mixture until the flour is just incorporated.
- Add ¾ of the marshmallows and ¾ of the chocolate chips to the dough mixture and mix until well disbursed.
- Carefully spread the dough on top of the crust and bake for 18 minutes.
- After removing the bars from the oven, scatter remaining marshmallows, chocolate chips, and place the chocolate squares on top of the bars and bake for an additional 9-11 minutes, or until it is golden brown on top. You want soft and gooey bars so be sure not to over bake them!
