Dessert

Smores Cookie Bars Recipe

ByCleo Brixton February 24, 2026February 24, 2026

Introduction

These S’mores Cookie Bars bring all the nostalgic flavors of campfire s’mores into an easy-to-make dessert you can enjoy anytime. Gooey marshmallow, rich chocolate, and crunchy graham crackers combine in a soft, chewy bar that’s perfect for sharing or indulging yourself.

A close-up image shows a square dessert bar with three layers, resting on a white plate held by a woman's hand. The bottom layer is a golden, crumbly cookie base with a soft texture. The middle layer is thick melted dark and milk chocolate mixed with melty white marshmallows, creating a gooey and sticky texture. The top layer is a light golden crumbly topping similar to the base, scattered with tiny chunks and crumbs. The background is a simple, smooth gray, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, softened
1/3 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup graham crackers, finely crushed
1/4 tsp salt
3/4 tsp baking soda
5 standard Hershey bars, chopped
1 1/2 cups marshmallow fluff

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Line a 9×13 inch baking pan with parchment paper for easy removal and cleanup.
Step 3: In a bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 4: Add the egg and vanilla extract, then mix well until fully incorporated.
Step 5: In a separate bowl, combine the all-purpose flour, finely crushed graham crackers, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 6: Gently fold in the chopped Hershey bars and marshmallow fluff, distributing them evenly throughout the dough.
Step 7: Spread the dough evenly in the prepared baking pan and bake for 20 to 25 minutes, or until the edges turn golden brown.
Step 8: Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper. Let them cool completely before slicing into bars.

Tips & Variations

For extra gooey bars, swirl additional marshmallow fluff on top before baking.
Try using different chocolate types like milk, dark, or even white chocolate for a unique twist.
If you want a crunchier texture, add chopped nuts such as pecans or walnuts to the dough.
Use gluten-free flour to make these bars gluten-free without sacrificing flavor.

Storage

Store the cooled cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10–15 seconds to soften the marshmallow and chocolate.

How to Serve

The image shows a close-up of a square dessert bar held by a woman's hand with pink painted nails, resting on a white plate with a white marbled texture underneath. The dessert has three visible layers: the bottom layer is a thick, crumbly, light golden-brown crust; the middle layer is a rich, thick dark chocolate studded with soft, slightly melted white marshmallow pieces; and the top layer is a golden crumb topping that looks crunchy and textured. The background is blurred, putting full focus on the dessert bar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow fluff?

Yes, you can substitute with mini marshmallows. Add them in during the last few minutes of baking to allow them to melt slightly without burning.

How do I prevent the bars from sticking to the pan?

Line your baking pan with parchment paper, making sure there’s enough overhang on the sides. This lets you easily lift the bars out after baking without them sticking.