Summer and S’mores just belong together!
These S’mores Bars are thick, chewy and delicious… and taste like s’mores and a chocolate chip cookie combined!
I made a batch of these scrumptious bars for a family BBQ this weekend and when I went to retrieve my plate, there was nothing on it but a few crumbs! I’m sure I’ll be making these S’mores Bars several more times this summer!
Prepare the simple graham cracker crust, press into pan and put the entire pan in the freezer to firm up while you make the cookie dough.
Mix up the cookie dough batter, then spread onto the prepared crust.
Top the cookie dough with mini marshmallows, chocolate bar pieces and graham cracker pieces (not shown, opps!).
Bake, cool and enjoy!! The hardest part of this recipe is waiting for the bars to cool before digging in!
These S’mores bars would be extra incredible topped with a scoop of vanilla ice cream!
S’mores Bars Recipe
S'mores Bars
Ingredients
Crust
- ½ cup butter melted
- 2 cups graham cracker crumbs made from 1 1/2 packages of graham crackers
Cookie Dough
- 1 cup granulated sugar
- 1 ¼ cups brown sugar
- ¾ cup butter melted
- 3 eggs
- 1 ½ teaspoons vanilla
- 3 cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt reduce to 1/2 teaspoon if using salted butter
- 1 cup semi sweet chocolate chips
- 1 cup mini marshmallows
Toppings
- 1-2 Hershey chocolate bars each "Hershey" section broken or cut in half
- 1 graham cracker broken into pieces
- ½ cup mini marshmallows
Instructions
- Preheat oven to 325*F and line a 9"x13" baking pan with parchment paper (or foil). Leave some paper hanging over the sides so you can easily pull the bars out of the pan after baking.
- Crush graham crackers, then combine 1/2 cup melted butter with crumbs and stir until well combined. Pour mixture into prepared pan, and press evenly into the bottom of the pan. Put entire pan into the freezer while you make the cookie dough.
- In a large mixer, blend together both sugars and the melted butter. Add eggs (one at a time) and vanilla and continue to blend until well combined.
- In a separate bowl, add flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour. Add the marshmallows and chocolate chips and blend until all of the ingredients are well combined.
- Retrieve the baking pan from the freezer and scoop the dough on top of the prepared crust. Use an offset spatula to carefully spread until evenly distributed.
- Top the dough with the toppings listed, pressing them into the dough slightly.
- Bake 35-45 minutes, or until the top is golden brown, and there is no wet batter visible.
- Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges that are touching the sides of the pan, then pull up on the parchment paper and place giant bar on a cutting board.
Nutrition
Love S’mores? I do! Here are a few more S’mores inspired treats…
Salted Caramel S’mores – from My Baking Addiction
Skillet S’mores Cookie – from Cookies and Cups
S’mores Brownies – from Recipe Girl
Happy summer!
Sadly didn’t read the comments before making. Used a glass pan, baked at 325 for 45 minutes and it was very doughy. Cooked for another 15 minutes and put the temperature up to 350. Browned at the top, let cool completely, cut them and the middle was doughy. Upset by the outcome.
I made these yesterday and they were delicious! Mine came out much thicker than the picture, so I thought maybe I should have used a larger pan, but the directions do say 9×13. I also had some problems with the graham cracker crumbs being too crumby. I used the pre-packaged crumbs, so perhaps they didn’t absorb the butter the same way. (But there weren’t any complaints!) Thanks for the recipe. It’s a keeper.
These look so amazing! Smores is my favorite dessert ever, can’t wait to try them in this new form! Quick question, do you do anything special to the marshmallows or chocolate on top? My oven cooks fast and I wouldn’t want them to melt everywhere. Any tips or suggestions?
Made these today and they’re awesome, thank you! Was just wondering if you had any trouble with the crust crumbling a bit? It didn’t full stay in tact but they still taste great.
That’s the same problem I had. I think the next time I make them, I’ll add a couple tablespoons of sugar to the crust and partially bake it rather than freeze it. They were delicious but a mess when I cut them.
Hi,
Based on your recipe, what do you mean by vanilla? Vanilla extract? Also, which flour did you use?
Please let me know as I really want to make these!
I had trouble with these at 325 also, for some reason. I have it in a metal pan, but after 40 minutes it was brown on the sides but a big jiggly mess in the middle. I ended up baking them another 15 minutes before they looked done. I have a couple hours to let them cool, thankfully. I hope they’re all done in the middle. The batter puffed up so much it covered all of the Hershey bars so it isn’t pretty like yours, but that might settle. It smells great!
can you freeze these?
I made these yesterday for a potluck/BBQ, and they were a big hit! Everyone was asking for the recipe! I was lucky to get the last one before they were all gone! I’ll have to make them again, though, as my family missed out on them while they were in the pool!
Hello from France! I was wondering, how come the chocolate you put on top doesnt melt? Can you tell me plz? I desesperaly want to try it but i want the same result of you. And iam prettry sure that if I put it in my oven its gonna melt and become something really different 🙁
Is the temp of 325 correct? I baked them for 40 minutes. They looked perfect. Cooled them for an hour. When I cut into them they were so doughy in the middle we couldn’t eat them. Only the far edges were done. Disappointed
Hi Robin,
Yes, the listed temperature is correct and I’ve made them several times as listed. I bake mine in a metal (stainless steel) pan, so that might make some difference if you are baking in glass by chance? Also, my best guess is that if you let them cool even longer they will set up a bit more. The cooling time will vary based on your baking dish and home temperature. They should be FULLY cool (not at all warm) when you cut into them. If you haven’t cut them all yet I would say to set the pan aside and give it more time. Worse case, top an underdone piece with a scoop of vanilla ice cream and I’m sure it will be delicious!