Irresistible S’mores Cookie Bars

When cooler months roll in or a craving for childhood nostalgia strikes, these S’mores Cookie Bars always spark joy in my kitchen. Chewy graham cookie dough cozies up to gooey marshmallow and puddles of melted chocolate, all baked into one handheld treat. Perfect for potlucks, after-school snacks, or any moment you want classic campfire flavor—minus the flames and sticky fingers.

These bars never last long at my house. My kids love packing them for picnics and they are always the first dessert gone after a family potluck.

Ingredients

• Unsalted butter: softened to room temperature brings richness and helps create tender, chewy cookie layers. Choose a quality butter for the best flavor
• Light or dark brown sugar: adds sweetness and a subtle molasses note. Light brown sugar gives a slightly milder taste
• Large egg: at room temperature binds the dough and creates structure
• Pure vanilla extract: for warmth and aroma. Real vanilla makes a huge difference
• All-purpose flour: spooned and leveled ensures a soft but sturdy crumb. Always measure carefully, do not pack
• Graham cracker crumbs: delivered from about eight full graham crackers gives the signature s’mores flavor. Crush until fine for even mixing
• Baking powder: creates lift for thickness and a tender bite
• Salt: heightens other flavors and balances sweetness
• Semi-sweet chocolate chips: for that traditional s’mores melt. Look for chips with a shiny finish and pleasant aroma
• Marshmallow creme: store bought or homemade gives unbeatable gooeyness. Store bought is quick and reliable for texture

Instructions

Preheat and prep:

Set your oven to 350 degrees Fahrenheit Then line your square baking pan with parchment paper making sure a good bit hangs over the sides for lifting the finished bars out easily later

Cream the butter and sugar:

In a large mixing bowl beat the softened butter and packed brown sugar on medium high speed for two minutes The mixture should look light and fluffy

Add the egg and vanilla:

Crack in the egg and pour in the vanilla extract Continue mixing until everything is smooth and creamy Scrape down the sides and bottom of the bowl if needed It might look slightly curdled but do not worry

Mix dry ingredients:

In another bowl whisk together the flour graham cracker crumbs baking powder and salt This gives an even mix so your dough bakes up perfectly

Combine wet and dry:

Add the dry ingredients into the butter mixture Beat until a thick dough comes together It will smell exactly like graham crackers

Layer the first dough half:

Spread or press about two thirds of the dough into the prepared baking pan Use damp hands if the dough is sticky and focus on making it reach all corners in a thin even layer

Spread marshmallow creme:

Dollop the marshmallow creme over the dough and gently spread it out to the edges with a spatula or the back of a spoon Work slowly Marshmallow is sticky but try to keep the layer even

Add chocolate chips:

Scatter the chocolate chips evenly over the marshmallow creme so you get chocolate in every bite

Top with remaining dough:

Pinch off bits from the leftover dough flatten them and patchwork them across the top of the chocolate chips You will not completely cover the surface Some marshmallow or chocolate will peek through

Bake:

Slide the pan into the oven Bake for twenty five to thirty minutes Look for a light golden brown top and set edges

Cool and cut:

Remove the pan from the oven and set it on a wire rack Allow the bars to cool completely in the pan before lifting out with the parchment and slicing into squares

Graham cracker crumbs are the secret backbone of these bars Every time I crush a fresh batch for this recipe I am brought right back to camping trips with my family Passing around toasted marshmallows is a tradition but these bars are a sweet shortcut with that same timeless flavor

Storage Tips

Store cooled bars in an airtight container at room temperature up to one week For longer storage wrap tightly and freeze for up to three months Thaw overnight before serving or enjoy chilled for firmer bites

Ingredient Substitutions

You can use milk chocolate chips for a sweeter classic taste or dark chocolate chips for a more grown up version Gluten free graham crackers and flour can be swapped in for an allergy friendly treat Mini marshmallows work in a pinch but melt down quicker than marshmallow creme so watch carefully

Serving Suggestions

These bars make delicious after school treats and are party hits To dress them up drizzle with extra melted chocolate or sprinkle flaky salt on top before baking Wonderful slightly warmed with a scoop of vanilla ice cream on movie nights

Cultural and Historical Context

S’mores hold a special place in American campfire tradition combining marshmallow chocolate and graham crackers into an iconic treat This recipe delivers those timeless flavors to your table in cookie bar form making it easy to enjoy rain or shine

Seasonal Adaptations

Try adding a sprinkling of peppermint chips for holiday parties Stir a pinch of cinnamon into the dough during fall months Switch up the chocolate for white chocolate or butterscotch chips in spring for new twists

Success Stories

So many readers tell me these are the first bars to disappear at bake sales One friend even used them as a birthday cake for her little camper thanks to their gooey center and nostalgic flavor

Freezer Meal Conversion

You can bake a batch ahead let them cool completely slice and freeze individually for easy grab and go treats Pop one in a lunch box and it will thaw perfectly by snack time

These S’mores Cookie Bars bring all the joy of fireside treats to your kitchen table You will want to make a double batch.

Recipe FAQs

→ Can I use chocolate chunks instead of chips?

Yes, chocolate chunks create rich, melty pockets; simply swap equal amounts for chips.

→ How do I spread sticky marshmallow creme easily?

Lightly greasing your spatula or hands with oil helps spread marshmallow creme more smoothly.

→ Can I substitute graham cracker crumbs?

Digestive biscuits or vanilla wafers make suitable alternatives for similar flavor and texture.

→ What’s the best way to store these bars?

Keep bars covered at room temperature for up to one week to maintain softness.

→ Should I let the bars cool before cutting?

Allowing bars to cool fully prevents crumbling and ensures clean, neat slices.