Gooey s’mores bars filled with a graham cracker crust and loaded with chocolate chips, marshmallows and chocolate candy bar pieces. The ultimate cookie bar recipe that is out of this world!
Need more s’mores? Try frozen s’mores, s’mores cookies or s’mores pie, too!
Table of Contents
Soft and Gooey S’mores Bars
It’s not summer time without some sort of s’mores dessert. While I love the traditional campfire version, it’s also fun to make variations like these delicious s’mores bars. Add a scoop of homemade ice cream and this bar recipe is the best summer dessert you can enjoy year round!
Ooey gooey s’mores bars are the best parts of my favorite chocolate chip cookie “congo” bar recipe combined with a graham cracker crust, chewy center and marshmallow top. Add some milk chocolate candy bar and it’s the most delicious s’mores bars!
How to Make S’mores Bars
- Make crust. Combine melted butter and graham cracker crumbs in a small bowl with a fork. Press crust down into a greased 9×13″ baking dish and set aside.
- Cream dough. In a large bowl, cream together butter and sugar. Add in eggs and vanilla and stir until combined. In a separate bowl, mix the baking powder and salt with 1 cup of flour. Then pour flour mixture into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
- Assemble s’mores bar recipe. Press dough into pan with a spatula or flour on your hands. The dough goes right on top of the crust. Then add the candy bar, graham cracker and marshmallows on top.
- Bake. Bake at 325°F for 30-35 minutes, or until lightly browned. Oven temps will vary. Test with a toothpick. The dough should be soft in the center.
Quick Tips
- Line your baking dish with foil: It helps with easy removal and requires less clean up.
- Add extra toppings: Don’t forget to top your dough with extra marshmallows, candy pieces and graham crackers. It adds AMAZING flavor.
- Let cool before cutting: The bars continue to set as they cool and will be easier to cut.
- Store in an airtight container: Keep at room temp in an airtight container for about 3 days (or in the fridge for about 5 days).
- Wrap and freeze: You can also freeze them. Let cool, then wrap in foil and place in airtight container/bag. Store in freezer for 2-3 months.
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S’mores Bar Recipe
Video
Ingredients
For the crust:
- ½ cup butter , melted
- 1 ½ cups graham cracker crumbs
For the dough:
- 2 cups light brown sugar
- ⅔ cup salted butter , softened
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
For the topping:
- 1 milk chocolate candy bar , broken into pieces
- 1 graham cracker , broken into pieces
- ½ cup marshmallows
Instructions
- Preheat oven to 325°F and line a 9×13" baking dish with foil. Spray with nonstick spray.
- Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then press down crust in baking dish on top of foil.
- Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. In a separate bowl, mix the baking powder and salt with 1 cup of flour. Pour flour mixture into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
- Press dough into pan with a spatula or flour on your hands. The dough goes right on top of the crust. Then add the candy bar pieces, graham cracker pieces and marshmallows on top.
- Bake for 30-35 minutes, or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
- Allow bars to cool and then enjoy with a scoop of ice cream or cold glass of milk!
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Bars, Chocolate, Desserts, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are seriously AMAZING! My husband requests them all the time! Perfect flavor!
I’m so glad you love them!
What size of pan do you need?
Hi Joanne! This was made in a 13×9 pan. :)
What size of pan would you need for this recipe?
Hi Claire! This was made in a 13×9 pan. :)
My daughter claims I am famous in 4th grade! It’s not a class party without s’more bars. We love your recipe- thanks!
I’m so glad you loved the recipe! Thanks for giving it a try! :)
Hi, i was gonna bake these this afternoon. Is the foil necessary or will I be okay just spraying the pan with Pam?
Hi Devon! These would be fine without foil, I just like to use foil for easier cutting and clean up! :)
Making these now! LOVED that I made the cookie dough from SCRATCH. Never done that before.
Hope you enjoyed these s’mores bars! :)
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Hi Jane! The print button should be working now. :)
Hi, Im a school student and we are making cookie cutters and cookies in 1 hr. Can you please give me an easy dough recipe that is able to be done in 1hr?
Hey in your ingredients it says 2 1/2 cups flour,but in the directions it says 1 cup flour… What’s the rest of the flour for?? Can wait to make these for my sister!
Hi! I mix 1 cup of flour with the salt and baking powder and then stir in the rest of the 1.5 cups. :)
OMG just made them! They look so delicious!!! Super excited to try them
I hope you enjoyed these! :)
I would like to try this but don’t know what graham cracker is. Can you describe this for me and I will try to substitute with the Aussie equivelent.
Hi Linda! They are a honey-sweetened baked good…kind of a mix between a cracker and a cookie. :)
Oh my god! These look like something out of this world! Look soo good <3 I was wondering of how many bars it makes since I was wondering of making them for my class. Thanks so much :)
Hi Vanny! Depending on how big you make them it could make anywhere from 12-24! :)
Hi there,
Just wondering what’s the serving size like, I mean yeah you can cut these however you want but ideally… 12 people? or more?
Thanks a lot!
Cheers
This usually serves between 12-15 people! :)
I’m making these right now, they’re in the oven and they smell divine!
Mmm! I hope you enjoyed these! :)
I might have to make these soon. They look delicious!
They are a fun summer treat! Hope you enjoy these! :)
I was drooling at the mere sight of these when I pinned this recipe a few months ago. I just got around to making them last week, and I encountered the same problem as Angie where even after cooking it for the full time on the recipe, it was uncooked in the center. I ended up covering it in foil and baking it for nearly twice the time indicated on the recipe. They’re still okay but mine are much thicker than the ones pictures. Jamielyn, if I were to make this again, should I use a Jelly Roll Pan instead? Other suggestions?
Hi Lauren! I’m sorry you had trouble with this recipe! Mine turned out golden on the top and a little gooey in the middle and I used a 9×13 pan. Sometimes it’s frustrating that everyone’s oven cooks things differently!
Do you know if these keep well? Can I freeze them?
They are good for about 2 days! Yes you can freeze them, but I would do it the first day you make them!
I made these with whole wheat flour because I did not have regular flour and I did not realize I needed to fold in the marshmallows too but they were still yummy! Definitely making them again!
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Glad you enjoyed them Daisy! Whole wheat flour would be a good substitute! :)