This S’mores Bars recipe may be my favorite of all, with thick and chewy graham flavored cookie layered with marshmallow creme and chocolate.

Looking for more cookie bar recipes? Try our Oatmeal Cookie Bars, Sugar Cookie Bars, Peanut Butter Bars or M&M Cookie Bars!

S'mores bars cut into squares.

I can’t resist the combination of marshmallows, chocolate and graham crackers and these S’more Bars are easy to make, any time of year. They’re always a huge crowd favorite, and I love that you can make them a day ahead, or even freeze them, with wonderful results.

How to Make S’mores Bars:

Make graham cracker cookie dough: Combine flour, graham cracker crumbs, baking powder and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. 

Two process photos for making s'mores bar dough.

Press half the cookie dough evenly into the bottom of a 9×13 pan lined with parchment paper.

Add marshmallow fluff on top of the cookie dough. (Tip: If the creme gets sticky, dip your spoon in hot water, to help it spread smoothly.)

Graham cracker cookie dough pressed into a pan and marshmallow fluff spread on top.

Add chocolate pieces on top of the marshmallow creme.

Top with remaining cookie dough. Break off small pieces and place the dough all over the top, flattening into an even layer as best you can.

Two process photos for assembling s'mores bars with dough, marshmallow creme and chocolate.

Bake at 350F for 28-32 minutes. Cool completely before cutting.

Three s'mores bars stacked on each other.

Freezing Instructions:

Place parchment paper in pan before baking. Allow baked bars to cool completely, then lift the cooled bars out of the pan by pulling up on the parchment paper. Wrap the bars in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before serving.

Follow me for more great recipes

Recipe

S'mores bars cut into squares.
Prep 20 mins
Cook 35 mins
Total 45 mins
Save Recipe

Ingredients
 
 

  • 2 cups all-purpose flour
  • 2 cups graham cracker crumbs (about 16 full crackers)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter (2 sticks), softened
  • 1 1/2 cups light brown sugar , packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 7 ounces marshmallow creme or fluff
  • 3 4.4 ounce Hershey's chocolate bars , or 2 ½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9×13'' baking dish or line with parchment paper.
  • In a medium bowl combine the flour, graham cracker crumbs, baking powder and salt.
  • In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. 
  • Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. 
  • Press half of the dough mixture evenly into the bottom of the prepared pan. 
  • Dollop marshmallow creme on top and gently spread into an even layer. If the marshmallow creme gets really sticky you can dip your spoon in hot water (shake off excess water) and it will help to spread.
  • Break the chocolate bars into pieces and layer over the marshmallow (or sprinkle with chocolate chips). Place small pieces of dough all over the top, flattening into an even layer as best you can.
  • Bake for 28-32 minutes or until golden brown. Allow to cool completely before cutting and serving.

Notes

Marshmallow Creme: Don’t substitute regular marshmallows. They will completely dissolve while baking.
Freezing Instructions: Place parchment paper in pan before baking. Allow baked bars to cool completely, then lift the cooled bars out of the pan by pulling up on the parchment paper. Wrap the bars in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely before serving.

Nutrition

Calories: 483kcalCarbohydrates: 73gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 60mgSodium: 253mgPotassium: 106mgFiber: 1gSugar: 49gVitamin A: 470IUVitamin C: 0.2mgCalcium: 76mgIron: 1.8mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

*I first shared this post in July 2014. Updated June 2018, June 2021 and May 2022.

 

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. This is an outstanding recipe! I made these on the 4th of July and made S’mores ice cream to go with them. This was an instant family hit and I immediately put the recipe in a protective sleeve and added it to our family collection. Usually when I download a recipe from the internet, there will be scribbles and lined marked through certain items. Not this one. It is perfect as is. I did have to use four of the smaller candy bars because I couldn’t find the larger ones. But that was an easy solution to a solvable problem. Thanks for a great recipe. I look forward to browsing through more of your collection.

  2. 2 stars
    I’ve made this type of dessert before from another recipe. The ratio of the layers was off on this one. There was too much chocolate and not enough marshmallow fluff. If I make this again I would only use 2 large chocolate bars and double the amount of fluff.

  3. The first thing I made from your site where your DELISH peanut butter bars. Me and my friend made them on facetime, and they turned out SOOOO good. The moment I saw this recipe I knew I was in trouble because THESE ARE SO GOOD! The only thing I would say is that you should update the recipe so it says, like, 3 4.4 ounces – 4 hershey’s chocolate bars INSTEAD of 3 4.4 ounces of hershey’s chocolate bars. I just got a little confused about that, is all.

See More Comments