I created an Easy Smores Bars Recipe that tucks marshmallow creme and chocolate bars into the center of cookie bars, so each square conceals an unexpected surprise.

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I never planned to turn campfire s’mores into a pan cookie, but one rainy afternoon I stacked milk chocolate bars and a generous blob of marshmallow creme between graham cracker crumb studded dough and suddenly everything changed. They’re messy in the best way, chewy edges, gooey middle, and people start whispering Damn Delicious Desserts when they taste them.

I bring these as Classroom Dessert Ideas and they disappear faster than I can cut them, so I warn you, make extra. There’s something stubbornly addictive here, like childhood but upgraded, and I can’t wait for you to find the hidden ooze inside.

Ingredients

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All purpose flour: mostly carbs, gives structure, not much protein or fiber
Butter: high in saturated fat, super rich, makes bars tender and buttery
Brown sugar: caramel sweetness, lots of simple carbs, so not very healthy
Eggs: pack a good hit of protein, help bind and add moisture
Graham cracker crumbs: slightly whole grain, tiny fiber boost, crunchy cookie vibe
Marshmallow creme: almost all sugar, super sweet, gives gooey nostalgic pull
Milk chocolate: milky cocoa sweetness, adds fat and quick sugar, kids love it
Semisweet chips: optional, deeper chocolate, less sweet so balances the marshmallow

Ingredient Quantities

2 1/2 cups (315 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks, 226 g) unsalted butter, softened

1 cup packed light brown sugar (220 g)

1/2 cup granulated sugar (100 g)

2 large eggs room temp

2 teaspoons vanilla extract

1 cup graham cracker crumbs (about 8 full crackers, crushed)

7 ounces (1 jar) marshmallow creme or marshmallow fluff

4 standard milk chocolate bars (about 1.55 oz each), broken into pieces

1 cup semisweet chocolate chips (optional, for extra chocolate)

Cooking spray or extra butter for the pan

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or grease it well with cooking spray or extra butter.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 cup graham cracker crumbs until evenly mixed.

3. In a large bowl beat 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; add 2 large eggs one at a time, then 2 teaspoons vanilla extract and scrape the bowl.

4. Fold the dry mixture into the butter mixture just until combined; it should be a thick cookie dough. If using, stir in 1 cup semisweet chocolate chips now or save them for the top.

5. Press about half the dough evenly into the prepared pan, using lightly wet fingers or the bottom of a measuring cup to make a compact, even layer.

6. Warm the 7 ounces marshmallow creme slightly in the microwave for 10 to 15 seconds so it spreads easier, then spread it over the pressed dough in an even layer. Break the 4 milk chocolate bars into pieces and arrange them over the marshmallow layer.

7. Drop spoonfuls of the remaining dough over the chocolate and marshmallow, then gently press and spread to cover as best you can; wet fingers or a piece of parchment makes this easier, and a few gaps are fine.

8. Bake 18 to 22 minutes, or until the top is golden around the edges and set. Don’t overbake or the marshmallow will get too brown.

9. Cool completely in the pan for at least 30 to 45 minutes so the marshmallow sets, then lift out on the parchment, cut into bars and serve. If you want cleaner slices chill briefly before cutting.

Equipment Needed

1. 9×13 inch baking pan, plus parchment paper or cooking spray to grease it
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or stand mixer (you can beat by hand if you prefer)
4. Measuring cups and spoons, and a kitchen scale if you like weighing ingredients
5. Whisk for the dry ingredients
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Microwave safe bowl or small dish to warm the marshmallow creme, and a spoon to spread it
8. Sharp knife and cutting board to break the chocolate and slice the bars, plus oven mitts and a cooling rack for cooling

FAQ

Q: Can I use regular marshmallows instead of marshmallow creme? A: Yes you can, but they behave different. Chop or press mini marshmallows into an even layer and bake a bit longer until they puff, or melt marshmallows with a splash of corn syrup and spread, that way they stay spreadable and less likely to burn.

Q: How do I know when the bars are done baking? A: Bake at 350 F about 20 to 25 minutes. Edges should be golden and the center just set, a toothpick will come out with a few moist crumbs not raw batter, remember the marshmallow and chocolate firm up as they cool.

Q: Can I make these ahead and how should I store them? A: Yes, make ahead is great. Store in an airtight container at room temp up to 2 days, they may get stickier over time. For longer keep them in the fridge up to 5 days, let them come close to room temp or warm briefly before serving.

Q: Can I freeze the bars? A: Yes freeze them either whole wrapped tight in foil and plastic wrap or cut into squares and layer with parchment. Freeze up to 2 months, thaw at room temp and refresh in a warm oven for 5 to 8 minutes if you want melted chocolate again.

Q: What if my marshmallow layer melts into the cookie base? A: Parbake the cookie base first for about 8 to 10 minutes until it's set but not brown, then spread the marshmallow creme and add chocolate, finish baking. That keeps the layers separate and prevents sinking.

Q: Can I change the chocolate or add extra chips? A: Absolutely, swap milk for semisweet or dark chocolate, or stir in 1 cup chocolate chips into the dough for extra chocolate. If you want big melty chunks press chopped bars on top right after baking so they melt but stay chunk like.

The Best S’mores Cookie Bars Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser bar, or use a gluten free 1:1 all purpose blend (must contain xanthan gum) same measure.
Unsalted butter: use solid coconut oil 1:1 or a vegan stick margarine 1:1 if you want dairy free, it’ll change the flavor a bit so expect a slight coconut or margarine note.
Marshmallow creme: replace with about 2 cups mini marshmallows melted with 1 to 2 tablespoons corn syrup (stir until spreadable), or just press whole mini marshmallows into the layer instead of spreading fluff.
Eggs: for each large egg use 1/4 cup unsweetened applesauce (makes it a bit cakier) or a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) for a vegan option.

Pro Tips

1. Press the bottom layer really well, use wet fingers or a piece of parchment to tamp it down, then give it a quick chill if you can so the marshmallow layer sits on a firm base. Trust me, it makes cutting and serving way easier later.

2. Warm the marshmallow creme just a few seconds and stir, dont blast it or youll end up with a soupy mess. If it gets too runny, let it cool a bit on the counter; use an offset spatula dipped in hot water to spread it smooth.

3. Break the chocolate bars into uneven chunks not tiny pieces, the bigger bits give melty pockets that taste better than a uniform layer, and a light sprinkle of flaky sea salt on top after baking brings out the chocolate so much.

4. Dont overbake, err on the side of slightly underdone so the middle stays gooey, then cool completely and chill briefly before slicing. For clean cuts warm a knife under hot water, wipe it dry and slice, wiping between cuts for neat squares.

The Best S'mores Cookie Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I created an Easy Smores Bars Recipe that tucks marshmallow creme and chocolate bars into the center of cookie bars, so each square conceals an unexpected surprise.

Servings

servings

Calories

442

kcal

Equipment: 1. 9×13 inch baking pan, plus parchment paper or cooking spray to grease it
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or stand mixer (you can beat by hand if you prefer)
4. Measuring cups and spoons, and a kitchen scale if you like weighing ingredients
5. Whisk for the dry ingredients
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Microwave safe bowl or small dish to warm the marshmallow creme, and a spoon to spread it
8. Sharp knife and cutting board to break the chocolate and slice the bars, plus oven mitts and a cooling rack for cooling

Ingredients

2 1/2 cups (315 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, softened
1 cup packed light brown sugar (220 g)
1/2 cup granulated sugar (100 g)
2 large eggs room temp
2 teaspoons vanilla extract
1 cup graham cracker crumbs (about 8 full crackers, crushed)
7 ounces (1 jar) marshmallow creme or marshmallow fluff
4 standard milk chocolate bars (about 1.55 oz each), broken into pieces
1 cup semisweet chocolate chips (optional, for extra chocolate)
Cooking spray or extra butter for the pan

Directions

Preheat oven to 350 F and line a 9×13 inch pan with parchment or grease it well with cooking spray or extra butter.
In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 cup graham cracker crumbs until evenly mixed.
In a large bowl beat 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes; add 2 large eggs one at a time, then 2 teaspoons vanilla extract and scrape the bowl.
Fold the dry mixture into the butter mixture just until combined; it should be a thick cookie dough. If using, stir in 1 cup semisweet chocolate chips now or save them for the top.
Press about half the dough evenly into the prepared pan, using lightly wet fingers or the bottom of a measuring cup to make a compact, even layer.
Warm the 7 ounces marshmallow creme slightly in the microwave for 10 to 15 seconds so it spreads easier, then spread it over the pressed dough in an even layer. Break the 4 milk chocolate bars into pieces and arrange them over the marshmallow layer.
Drop spoonfuls of the remaining dough over the chocolate and marshmallow, then gently press and spread to cover as best you can; wet fingers or a piece of parchment makes this easier, and a few gaps are fine.
Bake 18 to 22 minutes, or until the top is golden around the edges and set. Don’t overbake or the marshmallow will get too brown.
Cool completely in the pan for at least 30 to 45 minutes so the marshmallow sets, then lift out on the parchment, cut into bars and serve. If you want cleaner slices chill briefly before cutting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.