I baked Easy S’mores Bars and now every party gets hijacked by this gooey chocolate-and-marshmallow slab that ruins other desserts for me.

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I am obsessed with these OMG S’mores Bars. They hit me like dessert crack: layers of graham cracker cookie dough, gooey marshmallow fluff and melty milk chocolate chips that bleed into every bite.

I make them for picnics and selfishly hoard the pan at home. Easy S’mores Cookie Bars is the label people use, but to me it’s just pure, ridiculous sugar bliss.

I know it’s messy, sticky, too much. And I don’t care.

Bite into one and you get campfire nostalgia without the fire, just nonstop sticky, crunchy chocolate flooded joy. I will eat the whole pan.

Ingredients

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Butter: Basically rich, buttery base that makes everything chewy and decadent.
Sugar: Sweetness and that crunchy edge on the top, pure comfort.
Brown sugar: Adds a caramel-y depth and keeps the bars soft.
Eggs: Binds it all together so the bars aren’t crumbly.
Vanilla: It’s warm and cozy, brings out the chocolate and marshmallow.
Graham crumbs: Crunch and that classic s’mores flavor, hello nostalgia.
Flour: Gives structure so you can pick up a neat square.
Baking powder: Light lift so the bars aren’t too dense.
Salt: Balances sweetness and makes each bite pop a bit.
Marshmallow fluff/mini marshmallows: Gooey, nostalgic marshmallow bliss in every bite.
Milk chocolate chips/bars: Melty chocolate pockets, sweet and perfectly nostalgic.
Extra graham crumbs: Plus crunchy sprinkle on top for texture and looks.

Ingredient Quantities

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

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 jar (7 oz) marshmallow fluff OR about 3 1/2 cups mini marshmallows (use whichever you got)

2 cups milk chocolate chips OR 10 to 12 standard milk chocolate bars, coarsely chopped (Hershey style)

Optional but awesome: 1/2 cup extra crushed graham crackers for sprinkling on top

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with foil or parchment, leaving an overhang to lift bars out later; grease the foil lightly so it won’t stick.

2. In a large bowl cream 2 sticks (226 g) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes with a stand mixer.

3. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until smooth and slightly glossy.

4. In a separate bowl whisk together 1 1/2 cups graham cracker crumbs (about 10 sheets crushed), 1 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Add the dry mix to the butter mixture and stir until a soft, slightly sticky cookie-dough forms. If it feels too crumbly, add a teaspoon or two of milk.

5. Press about two thirds of the dough into the prepared pan in an even layer, use lightly floured fingers or the bottom of a glass to get it packed and flat. Save the rest of the dough for the top.

6. If you have a jar (7 oz) marshmallow fluff use it now: spread the fluff in an even layer over the dough. If using mini marshmallows instead, sprinkle about 3 1/2 cups mini marshmallows evenly over the dough; they will puff and melt in the oven.

7. Scatter 2 cups milk chocolate chips or 10 to 12 coarsely chopped milk chocolate bars over the marshmallow layer. Press them in a bit so they melt into the marshmallow while baking.

8. Crumble the reserved dough over the chocolate/marshmallow layer, you can press lightly in places but leave some gaps for melty goodness. Sprinkle the optional 1/2 cup extra crushed graham crackers on top if you want more crunch and that campfire vibe.

9. Bake 20 to 25 minutes until the top is golden and the marshmallow is bubbly; if marshmallows brown too quickly loosely tent with foil. Cool completely in the pan on a rack for at least 1 hour so bars set well.

10. Use the foil overhang to lift bars from the pan, slice into squares. For cleaner cuts chill 30 minutes before slicing and run a sharp knife under hot water and dry between cuts. Store covered at room temp for 2 days or in the fridge up to a week. Enjoy, and try warming a piece for 8 seconds in the microwave for gooey revival.

Equipment Needed

1. 9×13 inch baking pan (lined with foil or parchment, with an overhang to lift bars out)
2. Hand mixer or stand mixer (or a sturdy whisk if you gotta)
3. Large mixing bowls (one for wet, one for dry)
4. Measuring cups and spoons
5. Rubber spatula and/or wooden spoon for stirring
6. Whisk for the dry ingredients
7. Glass or small bowl to press dough flat (or the bottom of a measuring cup)
8. Sharp knife and cutting board for slicing and chopping chocolate

FAQ

Q: Can I use marshmallow fluff or mini marshmallows, which is better?

A: Either works great. Fluff gives a smooth, gooey layer that spreads easy. Mini marshmallows melt and get that puffy, roasted texture. If using minis, toss them on while bars are hot so they melt and stick.

Q: Do I have to crush graham crackers or can I use store bought crumbs?

A: Store bought crumbs are fine, just measure by volume. If you crush your own, about 10 full sheets equals 1 1/2 cups. Crushing fresh gives a nicer crunch but either way is tasty.

Q: Can I swap the milk chocolate for dark or white chocolate?

A: Yep. Dark chocolate gives a richer, less sweet bar. White chocolate will be sweeter and creamier. If using chocolate bars, chop them so they melt evenly.

Q: How do I stop the marshmallow from sticking to the knife when I slice?

A: Dip a sharp knife in hot water, wipe it dry between cuts. You can also chill bars for 20 to 30 minutes so they firm up a bit before slicing.

Q: Can I make these ahead or freeze them?

A: Yes. Store cooled bars in an airtight container up to 3 days at room temp, longer in the fridge for a week. For freezing, wrap individual squares and freeze up to 2 months. Thaw at room temp before serving.

Q: My marshmallow layer sank or separated, what happened?

A: If marshmallow sank it was probably added while the base was too hot or not enough structure in the base. Let the base cool a bit before adding fluff or marshmallows. If you used minis, press them gently into the hot base so they stick instead of sliding off.

OMG S’mores Bars Recipe Substitutions and Variations

Unsalted butter (2 sticks) -> use 1 cup coconut oil, solidified, measured by weight (226 g). It will make a slightly denser, more tropical flavored bar, so chill a little before cutting.
2 large eggs -> make 2 “flax eggs”: mix 2 tablespoons ground flaxseed with 6 tablespoons warm water, let sit 5 minutes. Good for chewy texture but bars will be a bit more cake-like.
1 1/2 cups graham cracker crumbs -> swap 1:1 with crushed digestive biscuits or golden Oreos (for sweeter, more cookie-y base). Press firm so crust holds together.
2 cups milk chocolate chips -> use 2 cups chopped dark chocolate or semi-sweet chips for less cloying sweetness, or 2 cups peanut butter chips for a salty-sweet twist. If using bars, chop coarsely so pockets of chocolate melt nice.

Pro Tips

1) Chill the dough for 15 minutes if it feels too soft before pressing into the pan. It’s way easier to get an even base and you’ll avoid the marshmallow sinking into a puddle. If it firms up too much, let it sit a few minutes at room temp.

2) If you’re using mini marshmallows, toss them with a teaspoon of cornstarch so they don’t clump while you spread them. Fluff from a jar spreads smoother, but warm it slightly in short bursts in the microwave so it’s easier to spread.

3) Use a mix of chocolate chips and chopped bars if you can. Chips hold their shape and give pockets of goo, bars melt into silkier ribbons. Press the chocolate lightly into the marshmallow so it melds, but don’t pack it flat or you’ll lose the gooey texture.

4) Watch the marshmallow, not just the overall bake time. If it starts to brown too fast, tent loosely with foil. If the top looks done but the center seems wobbly let the pan cool completely before cutting; they set up a lot as they cool.

5) For cleaner slices and a prettier bar, chill for 30 minutes after cooling, then heat your knife under hot water, wipe dry and slice in one smooth motion. Repeat heating and wiping between cuts so the knife doesn’t smear the goo.

OMG S'mores Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I baked Easy S’mores Bars and now every party gets hijacked by this gooey chocolate-and-marshmallow slab that ruins other desserts for me.

Servings

servings

Calories

562

kcal

Equipment: 1. 9×13 inch baking pan (lined with foil or parchment, with an overhang to lift bars out)
2. Hand mixer or stand mixer (or a sturdy whisk if you gotta)
3. Large mixing bowls (one for wet, one for dry)
4. Measuring cups and spoons
5. Rubber spatula and/or wooden spoon for stirring
6. Whisk for the dry ingredients
7. Glass or small bowl to press dough flat (or the bottom of a measuring cup)
8. Sharp knife and cutting board for slicing and chopping chocolate

Ingredients

2 sticks (1 cup, 226 g) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 jar (7 oz) marshmallow fluff OR about 3 1/2 cups mini marshmallows (use whichever you got)
2 cups milk chocolate chips OR 10 to 12 standard milk chocolate bars, coarsely chopped (Hershey style)
Optional but awesome: 1/2 cup extra crushed graham crackers for sprinkling on top

Directions

Preheat oven to 350 F and line a 9×13 inch pan with foil or parchment, leaving an overhang to lift bars out later; grease the foil lightly so it won’t stick.
In a large bowl cream 2 sticks (226 g) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes with a stand mixer.
Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until smooth and slightly glossy.
In a separate bowl whisk together 1 1/2 cups graham cracker crumbs (about 10 sheets crushed), 1 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Add the dry mix to the butter mixture and stir until a soft, slightly sticky cookie-dough forms. If it feels too crumbly, add a teaspoon or two of milk.
Press about two thirds of the dough into the prepared pan in an even layer, use lightly floured fingers or the bottom of a glass to get it packed and flat. Save the rest of the dough for the top.
If you have a jar (7 oz) marshmallow fluff use it now: spread the fluff in an even layer over the dough. If using mini marshmallows instead, sprinkle about 3 1/2 cups mini marshmallows evenly over the dough; they will puff and melt in the oven.
Scatter 2 cups milk chocolate chips or 10 to 12 coarsely chopped milk chocolate bars over the marshmallow layer. Press them in a bit so they melt into the marshmallow while baking.
Crumble the reserved dough over the chocolate/marshmallow layer, you can press lightly in places but leave some gaps for melty goodness. Sprinkle the optional 1/2 cup extra crushed graham crackers on top if you want more crunch and that campfire vibe.
Bake 20 to 25 minutes until the top is golden and the marshmallow is bubbly; if marshmallows brown too quickly loosely tent with foil. Cool completely in the pan on a rack for at least 1 hour so bars set well.
Use the foil overhang to lift bars from the pan, slice into squares. For cleaner cuts chill 30 minutes before slicing and run a sharp knife under hot water and dry between cuts. Store covered at room temp for 2 days or in the fridge up to a week. Enjoy, and try warming a piece for 8 seconds in the microwave for gooey revival.

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.