Soft, chewy, and packed with graham cracker flavor, these s'mores cookie bars are layered with gooey marshmallow creme and melty chocolate for an easy no-campfire dessert.
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These s'mores cookie bars have all the best parts of a classic campfire s'mores - graham crackers, melty chocolate, and gooey marshmallow - baked into soft, chewy cookie bars.
After testing several versions, I found that using roughly chopped graham cracker crumbs in the dough gives the bars real s'mores flavor and texture without making them dry, while layering the chocolate and marshmallow helps every bite stay gooey and balanced. They're easy to slice, easy to transport, and perfect when you want s'mores without building a fire.
If you love chocolate-marshmallow desserts, you'll also want to try my marshmallow chocolate chip cookies, which have a similar gooey, bakery-style texture.
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⭐️ Why You'll Love These S'mores Cookie Bars
- Soft and chewy cookie bar texture
- Classic graham cracker, chocolate, and marshmallow flavor
- Easier and less messy than campfire s'mores
- Great for summer parties, BBQs, bake sales, and potlucks
🍫 Ingredients You'll Need
- Graham cracker crumbs: Add classic s'mores flavor directly into the cookie dough. Crush the graham crackers into small crumbs, but not a fine dust. A little texture gives the cookie dough more of that classic graham cracker bite.
- Brown sugar: Keeps the bars soft and chewy.
- Chocolate chips: Use semi-sweet or milk chocolate chips for classic s'mores flavor. Chopped chocolate also works if you want bigger, meltier pockets, but chocolate chips are perfectly fine.
- Marshmallow creme: This gives the bars that soft, gooey marshmallow center. I don't recommend substituting regular marshmallows, which can puff up, melt unevenly, and make the bars harder to slice.
🔪 How To Make Chewy S'mores Bars
*See recipe card below for printable version of the full recipe.
Make the graham cracker cookie dough.
Press part of the dough into the pan.
Layer with marshmallow crème and chocolate chips.
Scoop remaining cookie dough over top.
Bake until golden at the edges and just set in the center.
Cool before slicing.
⏲ Expert Tips for Perfect Graham Cracker Cookie Bars
- Use marshmallow creme, not regular marshmallows. Marshmallows can puff up, melt unevenly, and make the bars harder to slice cleanly.
- Scoop, don't spread, the top layer. Dropping the remaining dough on top with a cookie scoop leaves pockets of marshmallow and chocolate exposed, which gives the bars a gooier, more s'mores-like texture.
- Don't overbake. The edges should be lightly golden and the center should still look slightly soft. The bars will continue to set as they cool.
- Let them cool before slicing. This gives the marshmallow layer time to firm up for cleaner squares.
- Use parchment paper. Leave an overhang so you can lift the bars out of the pan before cutting.
- Wipe the knife between cuts. This keeps the gooey marshmallow from dragging through each slice.
Storage, Make-Ahead, and Freezing
- Store covered in an airtight container at room temperature for up to one week.
- Gooey s'mores bars can be made 1-2 days ahead and stored covered at room temperature. For cleaner slices, let them cool completely before cutting.
- Freeze sliced bars for up to 2 months. Thaw at room temperature, or warm briefly in the microwave for a softer, gooier texture.
🍪 More Summer Dessert Recipes
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S'mores Cookie Bars Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cups graham cracker crumbs (about 7 full-sheet graham crackers) **crush the graham crackers into small crumbs, leaving some slightly larger pieces for texture.
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ¼ cups marshmallow creme (store-bought "Fluff")
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out after baking
- In a large bowl using an electric hand mixer, or stand mixer using a paddle attachment, beat the butter and brown sugar together until light and creamy, about 2-3 minutes. Add the egg and vanilla, and mix until combined, scraping down the sides of the bowl as needed. The mixture may look a bit curdled at this point, and that's ok.
- In a separate bowl, whisk together the flour, graham cracker crumbs(be sure to leave some larger pieces for texture), baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Press about two-thirds of the dough into the bottom of your prepared pan. The dough will be a little sticky, so using lightly damp hands or a spatula can help.
- Spread the marshmallow creme over the dough as evenly as you can,then sprinkle the chocolate chips on top.
- Use a cookie scoop to drop the remaining dough over the chocolate layer. Don't worry about covering the entire top - leaving some marshmallow creme and chocolate exposed creates bigger gooey pockets throughout the bars.
- Bake for 25-30 minutes, or until the edges are lightly golden and the center looks just set. Let the bars cool completely in the pan before lifting them out with the parchment paper and slicing into squares.
- Store leftover bars in an airtight container at room temperature for up to 1 week.
Video
Notes
- Use marshmallow creme, not regular marshmallows. Marshmallows can puff up, melt unevenly, and make the bars harder to slice cleanly.
- Scoop, don't spread, the top layer. Dropping the remaining dough on top with a cookie scoop leaves pockets of marshmallow and chocolate exposed, which gives the bars a gooier, more s'mores-like texture.
- Don't overbake. The edges should be lightly golden and the center should still look slightly soft. The bars will continue to set as they cool.
- Let them cool before slicing. This gives the marshmallow layer time to firm up for cleaner squares.
Barb+Haner says
This will be a real summertime treat! I think it is a great idea to take to summer outings. The pictures look like I could bite right into them!
Gastronotherapy says
Yes - what's better than portable s'mores that are also somewhat healthy?? 🙂
Emily Liao says
This smores bar was so delicious and easy to make. The kiddos loved it.
Gastronotherapy says
Fantastic, Emily!
Beth says
My daughter loved helping make these and they were so addicting! My family and I loved how these turned out! Excited to make these bars again!
Gastronotherapy says
Thanks so much, Beth! Yes - they are easy enough for kids to make as well!
Amanda Dixon says
These bars were an absolute delight! They turned out perfectly gooey like a good s'mores should. This is a must-make for the summer.
Gastronotherapy says
Thanks, Amanda! Yes - gooey is a requirement for s'mores! 🙂
Elizabeth says
These s’mores bars are out of this world delicious! Such a great summer recipe!
Gastronotherapy says
So glad you enjoyed them, Elizabeth!
Angela says
S'more are my absolute favorite and I love that you made them vegan-friendly! Perfect summertime recipe. Thanks so much for sharing!
Gastronotherapy says
You are welcome, Angela!
Joan says
I brought these to a potluck over the weekend, and they were a huge hit!! They were very easy to make, so next time I'll have to double the recipe!
MaryAnne says
Woohoo!! I always love to hear when one of my recipes is a hit with a crowd! Thanks so much for the great review. 🙂