A Sweet Idea
I was making s’mores with my grandson last week. The marshmallow fell right off his stick into the fire. He was so sad. I told him we could make a version with no campfire needed. His eyes lit right up.
That’s how we ended up with these cookie bars. They have all the good parts of a s’more. You get the chocolate, the marshmallow, and the graham cracker. But you make them in your cozy kitchen. Have you ever had a kitchen cooking disaster turn into something great?
Let’s Make the Dough
First, let your butter get soft. It should feel like pressing your finger into a ripe peach. Mix it with the brown sugar until it looks light and fluffy. Doesn’t that smell amazing? Then mix in the egg and vanilla.
In another bowl, mix the flour and graham cracker crumbs. This is the secret. The crumbs make the cookie taste just like a real s’more. Slowly mix the dry stuff into the wet stuff. Now you have your cookie dough. It’s that simple.
The Fun Part: Layering
This is my favorite step. Press most of the dough into your pan. Now for the marshmallow creme. It is very sticky. I still laugh at the time I got it all over my fingers. A little tip: grease your spatula with butter first. It will slide right on.
Next, sprinkle all those chocolate chips. Then, take the last bits of dough. Flatten them in your hands like little pancakes. Place them on top. They don’t need to cover everything. The marshmallow should peek through. Which part would you rather do: spread the marshmallow or sprinkle the chocolate?
Why We Wait
After baking, the bars need to cool completely. I know, it is the hardest part. The smell is so good. But if you cut them warm, they will fall apart. Waiting makes them set perfectly.
This matters because patience is a secret ingredient in baking. Good things take a little time. Fun fact: The first known s’mores recipe is from a 1927 Girl Scout handbook. They had to wait for their marshmallows to roast, just like we wait for our bars to cool.
Sharing the Goodness
Once they are cool, lift them out with the parchment paper. Cut them into big squares. I love to see people’s faces when they take the first bite. It brings everyone a little joy.
This matters to me. Food is more than just eating. It is a way to show people you care. It is a way to make a memory. What is your favorite treat to share with your family or friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1/2 cup (113g) | Softened |
| Light or dark brown sugar | 3/4 cup (150g) | Packed |
| Egg | 1 large | At room temperature |
| Vanilla extract | 1 tsp | |
| All-purpose flour | 1 cup (125g) | |
| Graham cracker crumbs | 1 cup (120g) | About 8 full sheets |
| Baking powder | 1/2 tsp | |
| Salt | 1/4 tsp | |
| Semi-sweet chocolate chips | 1 cup (180g) | |
| Marshmallow creme | 1 heaping cup |
My Best S’mores Cookie Bars
Oh, these bars bring back such happy memories. I first made them for my grandkids during a summer rainstorm. We couldn’t have a real campfire, so we brought the s’mores inside. The whole house smelled like a sweet, toasty hug. It was even better than being outside, if you ask me.
Now, let’s get these treats in the oven. It’s easier than you think. Just follow these simple steps with me. I promise you’ll have something wonderful to share.
Step 1: First, get your oven nice and warm. Set it to 350°F. Then, find your square baking pan. Line it with parchment paper so the paper hangs over the sides. This little trick is my favorite part. It makes getting the bars out so simple later.
Step 2: Let’s make the cookie dough. Beat the soft butter and brown sugar together. Keep going until it looks pale and fluffy. Then mix in the egg and vanilla. In another bowl, stir the flour, graham crumbs, baking powder, and salt. Gently mix the dry stuff into the wet stuff. (A hard-learned tip: Don’t overmix the dough, or your bars can get tough!).
Step 3: This is the fun assembly part. Press about two-thirds of the dough into the pan. Now for the sticky marshmallow creme. I still laugh at the first time I tried this. Grease your spatula with a little butter first. It will not stick to everything. Spread it gently, then scatter the chocolate chips. Take the last bits of dough. Flatten them with your hands and place them on top. It should look like a yummy patchwork quilt.
Step 4: Pop the pan into your preheated oven. Bake for 25 to 30 minutes. You will know it’s done when the top is a light golden brown. Doesn’t that smell amazing? Let the pan cool completely on a rack. This is the hardest part, waiting. But it is so important for clean cuts. What’s your favorite part of baking? The mixing, the smell, or the eating? Share below!
Step 5: The bars are finally cool. Use the parchment paper handles to lift the whole slab out. Isn’t that clever? Now you can slice it into neat squares. They are ready to serve and share. I hope they bring a smile to your face.
Cook Time: 25–30 minutes
Total Time: 45 minutes (plus cooling)
Yield: 16 bars
Category: Dessert, Snack
Let’s Get Creative!
Once you master the classic, you can have some fun. Try one of these tasty twists next time you bake. They are all so delicious in their own way.
Peanut Butter Cup: Swap the chocolate chips for chopped peanut butter cups. It’s a gooey, nutty surprise.
Salty Pretzel: Add a handful of crushed pretzel pieces to the dough. The sweet and salty mix is just perfect.
Mint Chocolate: Use mint chocolate chips instead of semi-sweet. It tastes like a cool, fresh campfire treat.
Which one would you try first? Comment below!
Serving Up Sweetness
These bars are wonderful all on their own. But you can make them extra special. I love serving them warm with a scoop of vanilla ice cream. The cold ice cream with the warm, gooey bar is heaven. A little dollop of whipped cream on top is also a lovely touch.
For a drink, a cold glass of milk is always the best friend to a cookie bar. For the grown-ups, a nice cup of coffee with a splash of Irish cream is a cozy pairing. It just feels like a warm blanket. Which would you choose tonight?
Keeping Your S’mores Cookie Bars Fresh
Let’s talk about keeping these bars yummy. They stay fresh in a sealed container for three days. I like to put parchment between layers.
You can also freeze them for a sweet treat later. Wrap each bar tightly in plastic wrap. Then pop them all in a freezer bag.
I once forgot I had a batch in the freezer. Finding it a month later felt like a treasure hunt. Thaw them on the counter for a few hours.
This matters because a ready-made treat saves a busy day. Batch cooking means you are always ready for surprise guests. Have you ever tried storing it this way? Share below!
Fixing Common S’mores Bar Troubles
Is your marshmallow creme too sticky to spread? Just grease your spoon with a little butter. It will slide right on.
I remember when my first batch came out too hard. I had baked it a few minutes too long. Now I set a timer for 25 minutes.
If your top layer looks messy, do not worry. The patchwork look is part of the charm. It lets the gooey middle peek through.
Fixing small problems builds your cooking confidence. It also makes sure every bite tastes just right. Which of these problems have you run into before?
Your S’mores Bar Questions Answered
Q: Can I make these gluten-free? A: Yes! Use gluten-free graham crackers and a 1-to-1 gluten-free flour blend.
Q: Can I make them ahead? A: Absolutely. The dough can wait in the fridge overnight. Just let it soften a bit before pressing.
Q: What can I use instead of marshmallow creme? A: Mini marshmallows work well too. Just scatter them evenly over the dough.
Q: Can I double the recipe? A: For sure. Use a 9×13 inch pan. You might need to bake it a little longer.
Q: Any optional tips? A: A pinch of cinnamon in the dough is lovely. *Fun fact: Graham crackers were invented for a healthy diet!* Which tip will you try first?
A Sweet Note From My Kitchen
I hope you love baking these bars as much as I do. They always make my kitchen smell like happy memories.
I would be so thrilled to see your creation. Sharing food is a way to share joy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Best S’mores Cookie Bars Recipe Snack On Meat
Description
These S’mores Cookie Bars feature a graham cracker cookie base, a gooey marshmallow creme layer, and a chocolate chip topping for an easy, delicious treat.
Ingredients
Instructions
- Begin by heating your oven to 350°F (177°C). Prepare an 8 or 9-inch square pan by lining it with parchment paper, ensuring the paper hangs over the sides for simple removal later.
- To create the cookie base, beat the softened butter and brown sugar in a large bowl until the mixture is pale and fluffy. Mix in the egg and vanilla extract until incorporated. In a separate bowl, combine the flour, graham cracker crumbs, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until a cohesive dough forms.
- For assembly, take roughly two-thirds of the prepared dough and press it firmly into an even layer at the bottom of your pan. Carefully spread the marshmallow creme over this base—a light greasing of your spatula can help with the stickiness. Scatter the chocolate chips evenly across the marshmallow layer. Finally, take the remaining dough, flatten it into small, thin pieces with your hands, and arrange them sporadically over the top, creating a patchwork that allows the filling to peek through.
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is a light golden brown. Once baked, transfer the pan to a wire rack and let the bars cool completely before attempting to cut.
- After the bars have fully cooled, use the parchment paper overhang to lift the entire slab from the pan. Slice into squares and they are ready to be served.
Notes
- For best results, ensure the bars are completely cooled before slicing to get clean cuts. Store in an airtight container at room temperature for up to 3 days.
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