S'mores Cookie Bars Marshmallow

S’mores cookie bars capture the magic of a campfire classic in a gooey, handheld treat made right in your kitchen. With layers of buttery graham cookie dough, creamy chocolate, and marshmallow fluff, these bars are the answer to every craving for nostalgia and sweetness all in one bite.

I first made these for a birthday picnic when we could not light a bonfire. Since then, they have become my go to for everything from school bake sales to movie nights at home.

Ingredients

• Butter: soften to create moisture and richness. I recommend using high quality European butter for flavor depth
• Brown sugar: brings a subtle caramel note that makes the cookie dough extra chewy
• Granulated sugar: gives a touch of crispness to the edges and balances the flavors
• Egg: binds the dough for a tender but sturdy base
• Vanilla extract: rounds out the cookie flavor and gives warmth. Use pure vanilla for best results
• All purpose flour: builds the body of the bars. Look for unbleached for better texture
• Graham cracker crumbs: offer signature s’mores taste. Crushing them yourself with a rolling pin gives the best freshness
• Salt: keeps the sweetness from becoming overwhelming and enhances the chocolate layer
• Baking soda: lifts the dough for lightness and helps with browning
• Hershey bars: melt to that nostalgic creamy middle. Go for the classic milk chocolate for true s’mores flavor
• Marshmallow fluff: melts just right for gooeyness. Choose a fresh jar as it spreads more easily

Step by Step Instructions

Prepare the Pan:

Line an eight by eight inch baking pan with parchment paper. This keeps the bars from sticking and makes it simple to lift them out after baking

Make the Dough:

Cream softened butter with both sugars until fully blended and fluffy. This aerates the dough and gives a better crumb
Mix in the egg and vanilla thoroughly. Ensuring these are well incorporated helps the dough hold together while baking

Combine the Dry Ingredients:

Add flour graham crumbs salt and baking soda. Blend until the dry streaks just disappear to keep the bars tender

Shape the Layers:

Press half of the dough evenly into the lined pan. Chill this dough slab separately. Then re line the pan and do the same with the remaining dough. Chilling makes assembly easier

Assemble the Bars:

Lay the chocolate bars across the first dough layer. Spread marshmallow fluff on top making sure to cover the edges as much as possible. Carefully lift and place the chilled dough slab over the marshmallow fluff pressing gently to seal

Bake and Cool:

Bake at three hundred fifty Fahrenheit for about twenty five minutes until golden brown and set. Cool the bars completely in the pan before slicing. Waiting ensures neat layers and no oozy mess

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When I make these I always use extra dark chocolate for a bit more grown up flavor but my family loves the traditional Hershey bars the most My daughter once made a s’mores tower with her friends and giggled the whole afternoon as they pulled gooey bars apart

Storage Tips

Once cooled cut and place the bars in an airtight container. Store at room temperature for up to three days or refrigerate for up to one week. For longer storage wrap bars tightly in plastic and freeze for up to two months. Let them return to room temperature before serving to keep the marshmallow soft

Ingredient Substitutions

You can use semisweet or dark chocolate in place of classic milk chocolate for a richer taste. For a gluten free option substitute your favorite gluten free all purpose flour and certified gluten free graham crackers. For extra marshmallow texture swirl in mini marshmallows with the fluff just before layering

Serving Suggestions

Serve the bars slightly warmed for an even gooier center. Add a scoop of vanilla or chocolate ice cream on top for a decadent dessert. I like cutting them into small squares for bite sized party treats

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A Little History

S’mores originated as a favorite treat of Girl Scouts and campers nearly a century ago. The combination of marshmallow chocolate and graham cracker was so popular it earned the name "some more" which, of course, became s’mores. Baked into cookie bars you get all the fun with none of the campfire ash

FAQs About the Recipe

→ How do you ensure the cookie bars are soft and chewy?

Mix dough just until combined and avoid overbaking to keep the bars tender and moist.

→ Can I use a different type of chocolate?

Yes, swap Hershey bars for milk or dark chocolate squares or even chocolate chips for a custom flavor.

→ What helps keep marshmallow creme from sticking?

Use a spatula or buttered hands to gently spread marshmallow creme over melted chocolate layers.

→ Should I chill the dough before assembling?

Chilling helps maintain the defined layers and makes the dough easier to stack over the filling.

→ How long should bars cool before slicing?

Allow at least 1 hour for bars to cool fully to achieve neat, gooey squares without mess.