S’mores Cookie Bars

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These S’mores Cookie Bars are the dessert equivalent of a cozy summer night by the campfire. Gooey, rich, and delightfully nostalgic, they layer buttery graham cracker crust, melted chocolate, and perfectly toasted marshmallows into an irresistible bar that needs no tent or bonfire.

With each bite, you’re getting the golden trio of flavor: sweet crunch from graham crackers, velvety pools of chocolate, and soft marshmallows with those iconic caramelized tops. Whether you’re hosting a backyard BBQ or just want a fun family treat, these bars hit the sweet spot with very little effort.

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Ingredients for this S’mores Cookie Bars

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 cup semi-sweet chocolate chips or chopped chocolate bars
• 2 cups mini marshmallows (or large cut in half)

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Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal later.

Step 2: Make the Graham Cracker Dough

In a bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until the mixture resembles wet sand. Add in the egg and vanilla, then stir in the flour until just combined.

Step 3: Build the Base Layer

Press two-thirds of the dough into the bottom of the prepared pan. Make sure it’s even and reaches all edges. Lightly press it down using a spatula or the back of a spoon.

Step 4: Add Chocolate and Marshmallows

Scatter the chocolate chips evenly over the crust, followed by 1 1/2 cups of the mini marshmallows. Reserve the remaining marshmallows for the topping.

Step 5: Top with Remaining Dough and Bake

Crumble the rest of the dough over the marshmallow layer. It won’t fully cover it, and that’s okay. Bake for 20–24 minutes or until the edges are golden and the marshmallows are puffed.

Step 6: Toast and Cool

Remove the pan from the oven and sprinkle the reserved marshmallows on top. Broil for 1–2 minutes until the marshmallows are golden and toasty—watch closely! Cool completely before slicing into squares.

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Frequently Asked Questions

Can I use large marshmallows instead of mini?

Yes! Just slice large marshmallows in half and layer them as you would minis. Keep an eye while broiling as larger ones toast faster.

Can I substitute milk chocolate?

Definitely. Traditional s’mores use milk chocolate, so go for it if you prefer a sweeter, creamier result.

How do I avoid a sticky mess when cutting?

Let the bars cool completely and use a sharp knife lightly greased with oil or nonstick spray. Clean the knife between cuts.

Can I double this recipe?

Yes—use a 9×13-inch pan and add a few extra minutes to the baking time. Make sure the center is fully set before removing.

Should I refrigerate leftovers?

You can, especially if your kitchen is warm. Just let them come to room temperature or microwave for a few seconds before serving.

What if I don’t have graham crackers?

Crushed digestive biscuits or vanilla wafers make a fine substitute. Aim for a similar crumb texture and add a pinch more sugar if needed.

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