S Mores Cookie Bars Recipe Video

I originally published this recipe in 2013 and have since added new photos and a few more success tips. It’s like… why not just eat a s’more? Do we really need a cookie bar that’s s’mores flavored? The answer is yes. Real s’mores, in all their sticky, messy, campfire-fresh glory are obviously a special treat. But here we get to enjoy those same exact flavors in convenient travel-friendly form and with a thicker, softer graham cracker base. We don’t even need a crackling campfire to set the ambiance! A win-win-win.

Flavor: S’mores is a very popular “flavor” that isn’t going out of style. From no bake s’mores cake to s’mores brownie cupcakes and s’mores brownie pie, the combination of marshmallows, chocolate, and graham crackers can be used in many different ways. (Heck, I’ve even served up s’mores chocolate mousse and s’mores rice krispie treats before!) Today’s layered s’mores cookie bars combine the same trio of flavors and while the marshmallow creme and chocolate are obviously irresistible, readers always love the buttery sweet graham cracker cookie enveloping it all. Texture: If you haven’t tried them already, be prepared for a medley of textures. The graham cookie portion is soft, chewy, and a little crumbly. The marshmallow creme is gooey and if you use my homemade recipe, it has a slightly crisp meringue-like texture on top. (That’s probably my favorite part of it all!) Ease: I do not consider this a challenging recipe, but assembling the bars takes a little bit of effort. The cookie dough is quite sticky, so don’t be afraid to use your hands to spread it evenly into the lined baking pan. The marshmallow creme is equally sticky, but just remember that the layers don’t have to be beautiful or perfect. Do your best and trust the oven to bake it all together nicely for you!

4 Layers to Love in These S’mores Bars

Just so you are extra prepared, let me show and explain how these treats come together. To make these s’mores cookie bars, start with a basic butter-based cookie dough but swap some of the flour with graham cracker crumbs. Spread 2/3 of the graham cracker cookie dough into the bottom of a pan—it will seem like a very thin layer, but the cookie bar portion puffs up in the oven. Top with marshmallow creme, chocolate chips, and then the rest of the graham cracker cookie dough. Have you ever made homemade marshmallow creme before? It’s like making Swiss meringue buttercream only without the butter. Gently cook egg whites, sugar, and cream of tartar together before whipping with vanilla extract. It’s similar to traditional “7 minute frosting”, but doesn’t contain corn syrup or water. And it tastes even creamier and fluffier than store-bought Fluff. One important note about the marshmallow layer: Do not use marshmallows in lieu of the marshmallow creme. The marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars—you won’t really even taste them. Use marshmallow creme because it stands up to the oven’s heat. Save your marshmallows for a batch of rice krispie treats or hot cocoa cookies instead! Success Tip: There isn’t enough dough to completely cover the marshmallow and chocolate chips, but that’s the charm of it all! For the top cookie layer, grab portions of the remaining cookie dough, flatten out like pancakes and arrange on top of the chocolate chip layer. You get to see the marshmallow and chocolate pop up and peak through all the cracks on top! This dessert is always fun for summer cookouts and parties, but I’ve served them for birthdays, along side Father’s Day recipes, Mother’s Day recipes, anniversaries, a random Sunday (why not?), you name it. It’s always devoured!