I recently tried something marvelous: Easy S’mores Cookie Bars. I used graham cracker crumbs, semisweet chocolate chips, and marshmallow creme with a hint of vanilla. My kitchen filled with an irresistible aroma while the ingredients melded into a delightful treat. Anticipation keeps growing. I am truly excited to share this recipe.

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I recently came across a twist on one of my favorite desserts and I had to share it with you. I made these S’more Cookie Bars that mix things up in a way that really surprises you.

Using 1 cup of graham cracker crumbs and 1 1/2 cups of all-purpose flour, I whipped up a cookie dough that was as fun to make as it was to eat. I added 1 cup of semisweet chocolate chips and mixed in 1 1/2 cups of marshmallow creme for that classic s’mores feel.

There’s a bit of 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract thrown into the mix. I even started with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt for a perfectly balanced texture.

I’ve always loved creating recipes that remind me of easy S’mores Brownies or even Chocolate Chip Cookie S’mores recipes. Give my video tutorial a watch and happy baking!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the mixture of graham cracker crumbs, chocolate chips, and marshmallow creme gives it a unique texture and flavor. The crunchy cookie base mixed with the gooey marshmallow on top is just perfection.

Second, I like that it’s pretty simple to make. I mean, even though it has a bunch of ingredients, the instructions are really straightforward which makes me feel like I can actually pull it off.

Third, the recipe reminds me of fun times around a campfire. The s’mores vibe makes me nostalgic and gives me a sense of adventure even when I’m in my kitchen.

Lastly, the chocolate chips add that extra burst of sweetness that really makes every bite enjoyable. All in all, this recipe makes me smile every time I whip up a batch.

Ingredients

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Graham cracker crumbs: Adds crunch and carbohydrates with a lightly sweet, subtle flavor.
All-purpose flour: Provides structure using carbs; not very healthy but essential for texture.
Unsalted butter: Rich, creamy fat that makes bars moist and boosts overall taste.
Marshmallow creme: Sweet, gooey spread that brings a unique, indulgent flavor to the mix.
Semisweet chocolate chips: Offer a slight bitterness that nicely balances the added sugars.
Brown sugar: Adds moistness, rich caramel notes, and extra sweetness throughout each bite.
Vanilla extract: Enhances flavor complexity with a warm aroma inviting every bite.

Ingredient Quantities

1 cup graham cracker crumbs (about 8 whole crackers crushed)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 1/2 cups marshmallow creme

How to Make this

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1. Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper so the bars wont stick.

2. In a bowl, mix together 1 cup graham cracker crumbs, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until the mixture looks light and fluffy.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.

5. Slowly stir the dry ingredients into the butter mixture until just mixed; be careful not to overmix.

6. Fold in 1 cup semisweet chocolate chips into the batter.

7. Press the cookie dough evenly into your prepared pan making sure it gets pressed firmly on the bottom.

8. Spread 1 1/2 cups marshmallow creme evenly on top of the dough.

9. Bake in the preheated oven for about 20-25 minutes or until the edges start to get a light golden color.

10. Let the bars cool completely in the pan before cutting into squares and serving. Enjoy!

Equipment Needed

1. An oven that can preheat to 350°F
2. An 8×8-inch baking pan and parchment paper to line it
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. A set of measuring cups and spoons
5. An electric mixer or hand mixer to cream the butter and sugars
6. A rubber spatula for stirring and folding in the ingredients
7. A cooling rack to let the bars cool completely before cutting
8. A knife or bench scraper to cut the bars into squares

FAQ

Q: Can I use store-bought graham cracker crumbs or should I crush my own crackers?

A: You can totally use store bought graham cracker crumbs if you don't wanna crush your own. But crushing about 8 whole crackers can give you that extra homemade touch.

Q: Can I substitute the marshmallow creme with real marshmallows?

A: Yeah, you can try using real marshmallows but just chop them up a bit. Keep in mind they will melt differently, so the texture might change.

Q: Do I need to chill the dough before baking?

A: Not really, the dough bakes fine at room temp. However, letting it rest for a few minutes can help everything blend together nicely.

Q: How can I get that extra gooey marshmallow layer?

A: Make sure you evenly spread the marshmallow creme on top and don’t overbake. Keep an eye on it so it stays soft and gooey.

Q: How long will these cookie bars keep and can I store them?

A: They usually keep for about 3 days in an airtight container, but i warn ya: they might not last long once someone sees them.

S’more Cookie Bars (Recipe + Video Tutorial) Substitutions and Variations

If you can’t get graham cracker crumbs, crushed digestive biscuits or even vanilla wafer crumbs work pretty well.
If you don’t have unsalted butter, you can use salted butter instead – just skip adding a bit of salt later.
For granulated sugar, superfine sugar or demerara sugar can be used if granulated isn’t available.
If you want a different twist with your semisweet chocolate chips, try using dark chocolate chunks or even milk chocolate chips.
Marshmallow creme can be tricky to find sometimes; you can make your own by melting marshmallows with a splash of heavy cream.

Pro Tips

1. Try to work quickly but gently when mixing in the dry ingredients so you dont overdo it. Overmixing can make the bars tough and dry.
2. Press the cookie dough in the pan thoroughly using a piece of parchment paper or even the back of a spoon. This trick helps it stick together better and stops it from crumbling when you cut it later.
3. Keep an eye on the bake time. Ovens vary a lot so if you see the edges turning a light golden color a bit sooner, it’s okay to pull them out early so the marshmallow layer doesnt overbake.
4. Let the bars cool completely before slicing because if you cut them too soon they can fall apart and end up extra messy. Enjoy experimenting with this recipe!

S'more Cookie Bars (Recipe + Video Tutorial)

Recipe by Bob Jones

0.0 from 0 votes

I recently tried something marvelous: Easy S'mores Cookie Bars. I used graham cracker crumbs, semisweet chocolate chips, and marshmallow creme with a hint of vanilla. My kitchen filled with an irresistible aroma while the ingredients melded into a delightful treat. Anticipation keeps growing. I am truly excited to share this recipe.

Servings

servings

Calories

300

kcal

Equipment: 1. An oven that can preheat to 350°F
2. An 8×8-inch baking pan and parchment paper to line it
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. A set of measuring cups and spoons
5. An electric mixer or hand mixer to cream the butter and sugars
6. A rubber spatula for stirring and folding in the ingredients
7. A cooling rack to let the bars cool completely before cutting
8. A knife or bench scraper to cut the bars into squares

Ingredients

1 cup graham cracker crumbs (about 8 whole crackers crushed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups marshmallow creme

Directions

Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper so the bars wont stick.
In a bowl, mix together 1 cup graham cracker crumbs, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In another bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until the mixture looks light and fluffy.
Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
Slowly stir the dry ingredients into the butter mixture until just mixed; be careful not to overmix.
Fold in 1 cup semisweet chocolate chips into the batter.
Press the cookie dough evenly into your prepared pan making sure it gets pressed firmly on the bottom.
Spread 1 1/2 cups marshmallow creme evenly on top of the dough.
Bake in the preheated oven for about 20-25 minutes or until the edges start to get a light golden color.
Let the bars cool completely in the pan before cutting into squares and serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.