These S’more Cookie Bars are a great way to enjoy a s’more when you can’t toast your ‘mallows over a fire. Filled with milk chocolate, gooey marshmallow, and a graham cracker cookie crust.
S’more Cookie Bars
Hey friends! I know s’more cookie bars are nothing new but I just had to share them! My kids are always asking when they can make s’mores but because we are so dry (nothing new!) we are in a burn ban. So toasting our s’mores over a fire isn’t going to happen anytime soon, womp, womp. And toasting our marshmallow over the gas burners of our stove is a tiny bit hazardous (don’t ask me how I know, lol!) we are going to enjoy them in bar form through the summer instead!
A few other great summertime desserts are: No Bake Lemon Blueberry Cheesecake, Easy Berry Cheesecake Cups, Homemade Oatmeal Cream Pies, Lemon Blueberry Poke Cake, or just visit my desserts page for tons of options!
S’mores Bar Recipe
I have been wanting to make a s’mores bar for quite awhile and finally set out to try some. I will tell you one thing DON’T sub out the marshmallow creme for mini marshmallows!!! The marshmallows just disappear when baked leaving no gooey marshmallow layer. Not good!
I didn’t try using those jumbo sized marshmallows so I can’t say for sure how they would work. I did find great success with marshmallow creme so I stuck with that. If anyone does try using the jumbo marshmallows and it turns out, feel free to let me know! I love hearing from you guys!
Tips for making these Easy S’mores Bars:
- When making the cookie layers I found it easiest to make both the top and bottom layer before layering all the ingredients. Yes, that means using an extra piece of parchment but I found it to work the best. Just divide the dough in half and press one half of the dough into the bottom of an 8×8 or 9×9 baking pan lined with parchment paper. Lift the parchment from the pan and set aside. Line pan with a clean piece of parchment paper and press remaining dough into the bottom of the pan. See easy peasy and your top layer is nice and even! If you don’t want to do it this way when it is time to top the bars press pieces of dough in your hands into a flat layer and place pieces on top of the marshmallow layer. The bars will have cracks and some of the marshmallow creme will come through but they will still taste great.
- For neater bars, I found it best to cool them completely and even refrigerate them if your house is on the warm side. Otherwise, they can be quite messy to cut into bars.
So, if you can’t make s’mores the traditional way I urge you to try out these S’more Cookie Bars. They taste a lot like a real s’more, they are just as messy, and just as fun!
- 3/4 cup (125g) packed brown sugar (dark or light)
- 1/2 cup (115g) butter, melted
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cups (160g) all purpose flour
- 1 cup (100g) graham cracker crumbs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 (1.55oz)(43g) milk chocolate bars
- 1 (7oz)(198g) marshmallow creme
Preheat oven to 350 degrees F (176 degrees C). Line an 8x8 or 9x9 baking pan with parchment paper and set aside.
Beat the brown sugar and butter on medium speed until well combined. Add the egg and vanilla and mix just until combined. Add flour, graham cracker crumbs, baking powder, and salt. Mix just until combined.
Divide dough in half and press one half of the dough into the bottom of the pan. Lift the parchment paper and dough out of the pan and set aside (this is the top layer). Line baking pan with a clean piece of parchment paper and press remaining dough into the pan. Layer with chocolate bars, marshmallow creme, and top cookie layer.
Bake for 30 minutes or until lightly golden on top. Cool bars completely or even refrigerate if your house is warm for cleaner cut bars.
- This will make 9 nice sized bars but feel free to cut into smaller squares!