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These S’mores Bars bring together all the best parts of a classic s’mores into a gooey, chewy dessert but baked in your oven. With layers of buttery graham cracker crust, melted chocolate, and toasted marshmallow, these bars are the perfect sweet treat to satisfy your cravings. And since they’re baked in a pan, they’re easy to cut and share—making them a go-to for bake sales, potlucks, or just a fun dessert at home.
Why You’ll Love These S’mores Bars
These S’mores Bars are everything you love about traditional s’mores but in a portable, make-ahead form. The combination of the graham cracker crumbs and brown sugar creates a slightly crunchy, buttery base, while the melted chocolate bars and mini marshmallows on top make every bite deliciously gooey. Plus, no need to worry about burning marshmallows or missing out on that perfect toasted flavor—these bars bake to golden perfection right in your oven. If you love a good chewy cookie bar, you’ll want to bookmark this recipe!
Love cookie bars? Try these out while you’re at it: Sugar Cookie Bars, Double Chocolate Cookie Bars, Caramel Snickerdoodle Bars, Peanut Butter Chocolate Chip Bars, and Chocolate Chip Cookie Bars.
Ingredients Needed For S’mores Bars
This long-ish list isn’t so bad, most of it is made up of cookie-making ingredients. So what are you waiting for? Start making these super easy, super delicious S’mores Bars… like now!
- Unsalted Butter – this provides flavor to the base of the cookie dough and helps hold all the dry ingredients together.
- Granulated + Brown Sugar – both are used to sweeten however the brown sugar helps keep the cookie portions soft.
- Egg + Egg Yolk – used for structure and texture.
- Vanilla Extract- to flavor the cookie dough.
- Flour – this fills out the cookie parts.
- Baking Soda – this is the leavening agent which helps with the texture.
- Salt – for flavor enhancing and balancing.
- Graham Cracker Crumbs – this goes into the cookie dough and adds that signature graham cracker taste. You can buy them already crumbled found in the baking section, or you can easily use a food processor rolling pin to make crumbs.
- Hershey Chocolate Bars – these are divided and dispersed between the cookie dough layers. The result is melty chocolate.
- Mini Marshmallows – these are also dispersed in this recipe and result in that gooey sticky sweetness we all love in traditional s’mores.
Variations
- Peanut Butter S’mores Bars: Add a swirl of peanut butter between the layers for a nutty twist.
- Dark Chocolate Lovers: Swap out the milk chocolate for dark chocolate to create a rich, slightly bitter contrast.
- Gluten-Free: Use gluten-free graham crackers and all-purpose gluten-free flour.
- Marshmallow Fluff: Use marshmallow fluff in place of mini marshmallows for an even gooier topping.
- Golden Grahams: swap out grahams for golden graham cereal for a different twist.
How to Make S’mores Bars
For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step instructions for making these easy S’mores Bars:
Step 1: Preheat + Prep
Preheat oven to 350° F. Lightly spray a 9×13 pan with nonstick cooking spray. Line with parchment paper and spray again lightly with cooking spray. Set aside.
Step 2: Make Graham Cracker Cookie Dough
Stir melted butter, brown sugar, and granulated sugar until well combined. Add in egg, egg yolk, and vanilla extract. Mix until lighter in color.
Add in the flour, baking soda, and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well-stirred batter. Fold in the graham cracker crumbs.
Step 3: Layer Ingredients
Divide dough into thirds and spread two thirds of the cookie dough into a single layer on the bottom of the prepared pan. Top with chocolate bar pieces and mini marshmallows. Spread the remaining one third of cookie dough over the top of the chocolate and marshmallows.
Pro Tip: I find the easiest way to do this is to take a small amount, flatten it in my palms, and place overtop. There isn’t enough dough to cover the entire pan, so it’s fine if a few marshmallows or chocolate pieces are peeking through.
Step 4: Bake, Cool + Serve
Bake s’mores bars for 15-20 minutes, rotating pan halfway through baking to ensure even cooking.
Remove from oven and cool completely. Use parchment paper to remove from the pan easily and cut with a sharp knife into 24 even bars.
Storage + Make Ahead Directions For S’mores Bars
Store in air-tight containers for up to 3 days at room temperature or up to 5 days refrigerated.
To Freeze: Cool completely then wrap in plastic wrap then store all of the bars in a freezer-safe container. Thaw at room temperature and warm in the microwave or oven, if desired. Freeze for up to 3 months!
To Make Ahead: You can bake the bars a day or two in advance and store them in an airtight container at room temperature.
More S’more Recipes to Try!
These S’mores Bars are an easy and fun dessert that everyone will love. Whether you’re making them for the first time or the hundredth, they’re bound to be a hit!
The printable recipe card is down below, enjoy 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
S’more Bars
Gooey marshmallows, melty chocolate, and everything else you love about S’mores is wrapped up into a cookie bar, these are S’mores Bars!
Instructions
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Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with nonstick cooking spray. Line with parchment paper and spray again lightly with nonstick cooking spray. Set aside.
-
Stir melted butter, brown sugar and granulated sugar until well combined. Add in egg, egg yolk and vanilla extract. Mix until lighter in color.
-
Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter. Fold in the graham cracker crumbs.
-
Divide dough into thirds and spread two thirds of the cookie dough into the bottom of prepared pan. Top with chocolate bar pieces and mini marshmallows.
-
Spread remaining one third of cookie dough overtop of the chocolate and marshmallows. I find the easiest way to do this is to take a small about, flatten it in my palms and place overtop. There isn’t enough dough to cover the entire pan, so its fine if a few marshmallows or chocolate pieces are peeking through.
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Bake 15-20 minutes, rotating pan half way through baking to ensure even cooking.
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Remove from oven and cool completely. Use parchment paper to remove from pan easily and cut into 24 even bars.
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Store in air tight containers for up to three days at room temperature or up to 5 days refrigerated.
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 203IU | Calcium: 22mg | Iron: 2mg
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