Easy S’mores Cookie Bars Recipe
These S’mores Cookie Bars are bursting with all the melted chocolate, gooey marshmallow, and graham cracker goodness of the classic treat, but you can easily make a big batch right in your kitchen!
Table of Contents
There are certain desserts that my family love more than others and this S’mores Cookie Bars recipe is one of them!
A buttery graham cracker cookie dough is topped with fudgy chocolate and melted marshmallows before being topped with even more graham cracker cookies. It’s all the flavors of s’mores without the campfire!
The end result is a crazy delicious S’more Cookie Bar that rivals the traditional s’mores you roast over an open fire. You might also love this easy to make S’mores No Bake Cheesecake.
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- Butter: Soften your butter at room temperature before you begin!
- Brown Sugar: We’re combining this with granulated sugar in the graham cookie layer to give it a bit of a caramel taste.
- Graham Cracker Crumbs: You can make your own crumbs by crushing graham crackers in a food processor or with a rolling pin, or you can just buy them at the store for convenience. Either way, they create the ultimate graham cracker base. They are also wonderful in these Salted Caramel Cheesecake Cookies.
- Sweetened Condensed Milk: This will help make the fudge layer silky smooth.
- Milk Chocolate Chips: You can also use Hershey’s chocolate bars if you want to keep it traditional!
- Mini Marshmallows: Some recipes use marshmallow fluff or marshmallow creme, but I find that regular marshmallows melt down just perfectly and are way less messy.
See recipe card for full information on ingredients and quantities.
How to Make S’mores Cookie Bars
- Place butter and both sugars in a large bowl and combine on medium speed with a hand held mixer {or by hand}. Next add the eggs, vanilla and graham cracker crumbs. Combine until everything is nicely incorporated.
- Finally add in the rest of the dry ingredients {flour, baking powder and salt}. Mix together until everything is totally incorporated, but do not over mix.
- Press 2/3 of the mixture into the bottom of the pan that has been sprayed with non-stick cooking spray. This will make the bottom layer of the chewy s’mores cookie bars, and we’ll reserve the remaining cookie dough for the top layer.
- To make the fudge layer, combine the sweetened condensed milk, chocolate chips and butter into a microwave safe bowl. Microwave for 2 minutes and stir. Continue by adding 30 second intervals and stirring until you have a smooth and creamy fudge mixture. If you only have a few chocolate chips that haven’t melted, just stir and watch them melt before your eyes.
- Pour fudge mixture over the top of the graham cookie that you pressed into the 9×13 pan. Spread into an even layer.
- Top fudge layer with mini marshmallows. Press them down slightly into the fudge layer.
- Take the remaining 1/3 of the graham cookie dough and crumble it over the top of the gooey marshmallows and fudge.
- Bake in a 350 degree oven for 25-30 minutes or until the cookie is baked and the top of the marshmallows are golden brown. Remove from the oven and let them cool completely on a wire rack. Cut into squares for serving.
Expert Tips
- Just like any other cookie, it is important to combine the butter with the sugars before mixing in the other ingredients. That way, the sugar almost dissolves into the butter.
- Be sure not to over mix the cookie layer! This will prevent the cookie bars from being too dense and give you a chewy cookie bar.
- Want to make peanut butter s’mores bars? Swirl in some peanut butter {or almond butter} into the fudge layer.
- Make sure that you let the cookie bars cool completely before you cut them. That way you don’t make a big gooey mess!
Storage and Freezing
Store: Store leftovers of these gooey cookie bars in an airtight container for up to 5 days. You may want to use parchment paper between the cookie bars if you have to stack them to keep them from sticking together.
Freeze: Allow them to cool completely, then cut into bars or squares. Place bars in a single layer on a baking sheet and freeze for 1-2 hours until firm. Once frozen, you can transfer the bars to an airtight freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
You can use marshmallow fluff or cream instead of mini marshmallows, but the bars may be a bit messier and not have the same distinct marshmallow texture and flavor. The mini marshmallows melt down nicely while still maintaining their shape and gooeyness.
Absolutely! Milk chocolate chips give that classic s’mores flavor, but you can use semi-sweet, dark chocolate, or even peanut butter chips if you want to change it up a bit.
No, these s’mores cookie bars do not need to be refrigerated. Store them in an airtight container at room temperature.
Do you love bar cookies? Try these recipes…
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S’mores Cookie Bars Recipe
Ingredients
Graham Cracker Cookie Layer
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon salt
- 1 cup butter {softened}
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups graham cracker crumbs
Fudge Layer
- 14 ounces sweetened condensed milk
- 12 ounces milk chocolate chips
- 3 Tablespoons butter
- 35-40 mini marshmallows
Instructions
- Preheat the oven to 350° and spray a 9×13 pan with non-stick spray.
- In a small bowl combine flour, baking powder and salt, set aside. In a medium bowl combine butter, brown sugar, granulated sugar, eggs and vanilla until creamy {I like to use a hand held mixer but this can be done by hand}. Add flour mixture and stir to combine. Add the graham cracker crumbs and combine. Press 2/3 of the graham dough into the bottom of your prepared pan, reserve the remaining 1/3 for the top.
- Combine sweetened condensed milk, milk chocolate chips and butter in a medium microwave safe bowl and microwave for 2 minutes. Stir and add 30 second increments until the mixture is smooth. Pour over the graham layers and spread out into an even layer. Top with marshmallows. Crumble remaining 1/3 of graham dough over the top of the marshmallows.
- Bake your S'Mores Cookie Bars for 25-30 minutes or until the bars are cooked through but not over baked. Remove from the oven and cool completely on a cooling rack. Cut into squares and serve. Store leftovers in an airtight container for up to 5 days.
Notes
- Try using semi-sweet, dark chocolate, or even peanut butter chips if you want to change the bars up a bit.
