We took the campfire classic and turned it into dessert bars! Soft graham cracker cookie base topped with chopped chocolate and lots of marshmallow creme. This incredible dessert is even better than the original.
Everyone’s favorite summer treat minus the campfire. My family is in love with these S’mores Bars, and as a mom who is not in love with camping, this is the perfect way to get our s’mores fix. If you need me I’ll be inside, in the air conditioning, with my S’mores Bars.
Gooey, chewy, sticky goodness coming at ya! Apparently, I am an 8 year old inside, because I cannot get enough s’mores! S’mores Dip, S’mores Milkshakes, S’mores Cookies, and now S’mores Bars. I make no apologies; give me all the s’mores forever and ever.
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These s’mores bars are
- Flavored with brown sugar, vanilla, graham crackers, marshmallow, and chocolate
- Soft and gooey
- Portable
- Ready in under an hour
- Less messy than traditional s’mores
- A fun recipe to make with kids
Key ingredients
Graham crackers – Graham cracker crumbs are used to make a soft graham cracker cookie dough. The graham flavor runs all throughout every bite of these bars.
Marshmallow creme – One whole 7oz jar of marshmallow creme makes these bars sticky and sweet with a classic marshmallow flavor.
Chocolate – Chocolate chunks/chips get layered with the marshmallow creme. I like using a bittersweet or semisweet chocolate to keep the bars from being too sweet. For a more traditional flavor use milk chocolate.
Recipe overview
Graham cracker cookie: This easy cookie dough is flavored with brown sugar, butter, vanilla, and graham cracker crumbs. Most of the cookie dough gets pressed into the bottom of the pan as the crust. Set aside the remaining amount.
Marshmallow and chocolate filling: One 7oz jar of marshmallow creme along with a cup of chocolate chunks/chips gets added over the top of the cookie crust.
Topping: The remaining cookie dough gets pressed into irregular pieces and placed over the top of the marshmallows and chocolate.
Bake and cool: Once assembled, bake for about 20 minutes. Place on a wire rack and cool completely before cutting and serving.
Recipe tips
- Line the pan with foil or parchment paper for easy removal.
- The graham cracker dough is quite sticky. When pressing it into the pan, moisten your fingertips with a little water to keep it from sticking.
- The marshmallow creme will puff up while baking and the chocolate chips will sink down. I like to reserve a couple tablespoons of chocolate to add after the bars are removed from the oven.
- The marshmallow creme will brown slightly but it will not have the toasty charred color of a typical s’more. If desired, you can use a kitchen torch to toast the exposed marshmallow creme once the bars come out of the oven.
- These bars need to cool completely before cutting and serving. Let them sit for a couple hours at room temperature after baking.
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Recipe
S’mores Bars
Ingredients
- 1 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 7 oz container marshmallow creme, I used Kraft jet-puffed
- 1 cup chocolate chips or chunks, I like dark or semisweet
Instructions
- Preheat oven to 350°F. Line a 9×9 pan with foil or parchment paper (for easy removal) and grease it. Set aside.
- In a large bowl, combine flour, graham cracker crumbs, baking powder, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the padle attachment, beat butter and brown sugar until smooth and creamy, scraping the sides and bottom of the bowl as needed. Add egg and vanilla and beat to combine. Add the dry ingredients and beat until combined.
- Scoop out two thirds to three quarters of the dough and press it into the bottom of the pan.The dough will be sticky. I recommend moistening your fingertips with water to easily flatten it out. Add all the marshmallow creme. Spread it into an even layer very carefully, without disturbing the cookie dough underneath. Sprinkle with the chocolate chips, setting aside a couple tablespoons of chocolate chips for topping the bars after baking. Using the remaining cookie dough, press small portions into flat irregular shaped pieces and place on top of the marshmallow/chocolate layer.
- Bake for 20-22 minutes, until the edges are beginning to turn golden brown and the marshmallow creme has puffed up. Place the pan on a wire rack. If desired, you can use a kitchen torch to add some extra color to the exposed marshmallow creme. Sprinkle the top with the reserved chocolate chips. Cool completely before cutting, about two hours.
Notes
- Line the pan with foil or parchment paper for easy removal.
- The graham cracker dough is quite sticky. When pressing it into the pan, moisten your fingertips with a little water to keep it from sticking.
- The marshmallow creme will puff up while baking and the chocolate chips will sink down. I like to reserve a couple tablespoons of chocolate to add after the bars are removed from the oven.
- The marshmallow creme will brown slightly but it will not have the toasty charred color of a typical s’more. If desired, you can use a kitchen torch to toast the exposed marshmallow creme once the bars come out of the oven.
- These bars need to cool completely before cutting and serving. Let them sit for a couple hours at room temperature after baking.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe updated April 2022
Sam
How long will these stay for? Can I make it the day before serving?
Love this recipe, will definitely try it out.
Allison
Hi! Yes, you can make the day before. Enjoy!