S’more cookie bars are the perfect marriage of chewy cookies, rich chocolate, gooey marshmallows, and buttery graham crackers—all the flavors of a classic campfire s’more transformed into an easy-to-make dessert bar. Whether you’re craving the nostalgia of roasted marshmallows or looking for a crowd-pleasing sweet, these bars capture everything you love about s’mores in a portable, sliceable form.
Unlike individual s’mores that need to be assembled and eaten immediately, s’more cookie bars are a make-ahead, bake-and-slice treat that can feed a crowd and travel beautifully to potlucks, picnics, or lunchboxes. They’re chewy, gooey, sweet, and utterly irresistible.
In this detailed S’more Cookie Bars Recipe, you’ll learn how to build each delicious layer, prevent common baking pitfalls, and customize the bars to your preferred chocolate-marshmallow ratio.
Why S’more Cookie Bars Can Go Wrong: Common Pitfalls and How to Avoid Them
Even though s’more cookie bars are straightforward, a few common issues can impact texture and flavor:
- Dry or crumbly bars: Caused by overbaking or using too much flour.
- Marshmallows disappear: Happens when they melt completely during baking if not layered correctly.
- Chocolate overload or imbalance: Occurs when proportions aren’t considered between layers.
- Bars fall apart: If cooled improperly or cut before fully set.
Keys to Success:
- Use softened butter and room temperature eggs for a chewy cookie base.
- Carefully layer marshmallows near the top to maintain their gooeyness.
- Cool bars fully before slicing to ensure clean cuts and sturdy structure.
- Slightly underbake for the best chewy texture.
Choosing the Best Ingredients for S’more Cookie Bars
Graham Crackers
- Crushed graham crackers create a soft, crumbly base that mimics the campfire classic.
- Use finely crushed crumbs for a cohesive dough.
Chocolate
- Semi-sweet chocolate chips work well for balanced sweetness.
- Chocolate chunks, Hershey’s bars, or milk chocolate can be used for a more traditional s’mores flavor.
- Mix dark and milk chocolate for a richer variation.
Marshmallows
- Mini marshmallows are ideal—they distribute well and melt evenly.
- Large marshmallows can be cut into smaller pieces but may melt more unpredictably.
Cookie Dough Base
- A brown sugar-rich dough ensures chewiness and depth.
- Butter provides flavor and helps create a tender crumb.
Essential Equipment
- 9×13-inch baking pan: Standard size for bars.
- Parchment paper: Helps lift the bars cleanly from the pan.
- Offset spatula: Useful for pressing dough and spreading layers evenly.
If you plan to make bars often, an offset spatula is worth the investment for neat layering.
Smart Preparation Tips
Preparation Timeline:
- Active prep: ~25 minutes
- Baking: ~25-30 minutes
- Cooling: ~1 hour for clean slicing
Prep Checklist:
- Pre-crush graham crackers.
- Soften butter in advance for easier creaming.
- Measure out chocolate and marshmallows before starting to layer.
Flavor Variations and Customizations
- Peanut Butter S’more Bars: Add peanut butter chips or swirl peanut butter into the dough.
- Extra Gooey Version: Add an extra layer of marshmallows on top during the last few minutes of baking.
- Nutty Variation: Sprinkle chopped pecans or walnuts for added crunch.
- Salted S’more Bars: Sprinkle sea salt on top before baking to balance sweetness.
Common Mistakes and How to Fix Them
- Dry Bars: Overbaking is the most common cause. Remove from the oven when edges are set but the center is slightly soft.
- Marshmallows dissolve: To prevent over-melting, add extra marshmallows on top in the last 5 minutes of baking.
- Bars fall apart: Let cool completely before cutting. Refrigerate briefly if you need firmer bars.
- Too sweet: Use semi-sweet or dark chocolate to balance the marshmallow and graham cracker sweetness.
Storage, Freezing, and Reheating Tips
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze uncut bars or individual squares for up to 2 months. Wrap tightly in plastic wrap and foil.
- Reheating: Warm individual bars in the microwave for 10-15 seconds for extra gooeyness.
S’more Cookie Bars Recipe
Ingredients
For the Cookie Dough Base:
- 2 cups graham cracker crumbs (about 16 full crackers)
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Layers:
- 1½ cups semi-sweet chocolate chips or chunks
- 2½ cups mini marshmallows
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, and salt.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to wet, mixing until just combined.
Step 3: Assemble the Layers
- Press two-thirds of the dough evenly into the bottom of the prepared pan.
- Sprinkle chocolate chips evenly over the dough layer.
- Sprinkle 1½ cups of marshmallows on top of the chocolate layer.
- Crumble remaining cookie dough over the top, leaving some marshmallows exposed.
Step 4: Bake
- Bake for 25-30 minutes, or until edges are golden and the top is lightly browned.
- In the last 3-5 minutes of baking, sprinkle remaining 1 cup of marshmallows on top for extra gooeyness.
Step 5: Cool and Slice
- Cool completely in the pan for at least 1 hour to firm up.
- Lift out using parchment overhang and cut into squares.
Serving Suggestions
- With Ice Cream: Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- As Party Bars: Perfect for potlucks, picnics, and birthday parties.
- With Hot Chocolate: A cozy, winter-friendly pairing.
S’more Cookie Bars Variations: Classic vs. Peanut Butter vs. Salted
| Feature | Classic S’more Bars | Peanut Butter S’more Bars | Salted S’more Bars |
|---|---|---|---|
| Key Additions | Chocolate, marshmallows | Peanut butter chips, peanut swirl | Sea salt sprinkled on top |
| Flavor Profile | Sweet, chocolatey, chewy | Sweet, nutty, gooey | Sweet, salty, rich |
| Topping | Extra marshmallows | Extra peanut butter drizzle | Sea salt and extra marshmallows |
FAQs and Troubleshooting
Can I use Hershey’s chocolate bars?
Yes. Chop them into pieces and layer just like chocolate chips.
How do I keep marshmallows gooey?
Add extra marshmallows on top during the last few minutes of baking.
Can I make these ahead?
Yes. They can be stored at room temperature for several days or frozen.
Can I use store-bought graham cracker crumbs?
Yes, but crushing whole crackers often gives fresher flavor.
How do I prevent overbaking?
Check at 25 minutes. The bars should be set at the edges but slightly soft in the center—they will continue to firm up as they cool.
Final Thoughts
S’more cookie bars are the ultimate cozy, nostalgic dessert that combines all the best parts of a campfire s’more in a simple, sliceable format. They’re gooey, chocolatey, chewy, and just the right amount of sweet—perfect for sharing (or not!).
This step-by-step recipe gives you the tools to create perfect s’more bars every time, with balanced layers, just the right chew, and the option to customize them to your heart’s content. Whether you’re baking for a crowd, a school event, or a family movie night, s’more cookie bars are always a guaranteed hit.