S’mores Cookie Bars

S’mores Cookie Bars: The Ultimate Campfire-Inspired Dessert

There’s something undeniably magical about the classic combination of graham crackers, gooey marshmallows, and rich chocolate—the iconic trio that makes up the beloved s’more. While traditionally enjoyed over a crackling campfire, this nostalgic treat has inspired countless variations, one of the most decadent being S’mores Cookie Bars. These bars capture all the warmth and flavor of a backyard bonfire in a soft, chewy, and utterly indulgent dessert that’s perfect for potlucks, bake sales, holiday treats, or just satisfying a sweet tooth at home. Whether you’re a longtime fan of s’mores or discovering them for the first time, these cookie bars are sure to become a favorite.

The History Behind S’mores and Their Evolution into Baked Treats

The origins of the s’more trace back to the early 20th century, with the first known recipe published in a 1927 Girl Scout camping guide under the name “Some More.” The simple yet brilliant idea—melting a piece of chocolate and a marshmallow between two graham crackers—quickly became a staple of American camping culture. Over time, as home bakers sought ways to bring outdoor flavors indoors, the s’more evolved beyond the campfire.

Baked versions began appearing in the 1950s and 60s, with recipes like s’more pies, cakes, and cookies gaining popularity. By the 2000s, the concept had fully entered mainstream baking, with creative interpretations emerging in cookbooks and food blogs. S’mores Cookie Bars represent a modern fusion of convenience, texture, and nostalgia—offering a portable, sliceable treat that delivers the essence of a s’more without needing a fire pit or skewer.

Ingredients Breakdown: What Makes S’mores Cookie Bars So Irresistible?

The beauty of S’mores Cookie Bars lies in their simplicity and the harmony of ingredients that mimic the traditional s’more while enhancing chewiness, richness, and structure. Let’s dive into each component:

• Graham Cracker Crust Base: Finely crushed graham crackers mixed with melted butter and sugar form a buttery, slightly sweet foundation that holds everything together and provides that signature s’more crunch.
• Chocolate Layer: High-quality semi-sweet or milk chocolate chips (or chopped chocolate bars) are essential for that melty, rich center. Some recipes even call for a layer of chocolate ganache or Nutella for extra depth.
• Marshmallow Magic: Mini marshmallows are used both within the batter and on top, creating pockets of gooey sweetness. For an authentic toasted effect, many bakers broil the top briefly before serving.
• Cookie Dough Layer: A rich, brown sugar-based chocolate chip cookie dough binds the layers and adds chewiness. It’s typically made with softened butter, eggs, vanilla, flour, baking soda, and salt.
• Optional Enhancements: Ingredients like espresso powder (to deepen chocolate flavor), sea salt (for balance), cinnamon (for warmth), or even peanut butter can elevate the complexity of the bars.

Together, these elements create a multi-layered dessert that’s crisp on the bottom, chewy in the middle, and topped with golden, toasted marshmallows that evoke memories of roasting them over flames.

Step-by-Step Recipe for Perfect S’mores Cookie Bars

Follow this detailed guide to make bakery-quality S’mores Cookie Bars at home. This recipe yields approximately 16–20 bars, depending on how you cut them.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (about 10 full sheets) graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Chocolate Chip Cookie Layer:

• ¾ cup (1.5 sticks) unsalted butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips

For the Marshmallow Layer:

• 2 cups mini marshmallows
• ¼ cup additional chocolate chips (optional, for extra goo)
• 1 tablespoon corn syrup (optional, helps prevent crystallization)

For Toasting (Optional):

• Additional mini marshmallows for topping

Directions

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease any exposed areas.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan in an even layer using the back of a spoon or flat measuring cup. Bake for 8–10 minutes until lightly golden. Remove and let cool slightly while preparing the next layer.
3. Cream Butter and Sugars: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 2–3 minutes). Scrape down the sides as needed.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated and smooth.
5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Fold in Chocolate Chips: Stir in 1 ½ cups of chocolate chips by hand using a spatula or wooden spoon.
7. Add Marshmallows: Gently fold in 2 cups of mini marshmallows. For added stability, you can toss them in a little flour first to prevent sinking.
8. Layer the Batter: Spread the cookie dough mixture evenly over the pre-baked crust. Use an offset spatula or the back of a spoon to smooth the top.
9. Final Marshmallow Touch: Sprinkle an additional ¼ cup of mini marshmallows across the top (optional, for more gooeyness after baking).
10. Bake: Place in the center of the oven and bake for 25–30 minutes, or until the edges are golden brown and the center is set but still slightly soft. A toothpick inserted near the center should come out with moist crumbs (not wet batter).
11. Optional Broiling Step: Turn off the oven, remove the bars, and switch the oven to broil. Place the pan under the broiler for 1–2 minutes, watching closely, until the top marshmallows are puffed and golden brown. Do not walk away—this happens quickly!
12. Cool Completely: Allow the bars to cool in the pan on a wire rack for at least 1 hour. For clean cuts, chill in the refrigerator for 30–60 minutes before slicing.
13. Serve: Use the parchment overhang to lift the entire slab out of the pan. Cut into squares or rectangles with a sharp knife dipped in hot water for cleaner edges.

Tips for Making the Best S’mores Cookie Bars

• Don’t Skip the Crust Pre-Bake: Par-baking the graham cracker base ensures it stays crisp and doesn’t turn soggy from the wet cookie layer above.
• Use Room Temperature Ingredients: Softened butter and room-temperature egg help create a smooth, well-emulsified dough.
• Chill the Dough if Too Sticky: If the batter feels too soft or sticky to spread, chill it for 10–15 minutes before layering.
• Avoid Overbaking: These bars continue to set as they cool. Taking them out when the center still looks slightly underdone guarantees a chewy texture.
• Toast with Care: Broiling marshmallows gives that authentic s’more look and flavor, but they burn fast. Keep a close eye and rotate the pan if needed.
• Store Properly: Keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.

Variations and Customizations

One of the best things about S’mores Cookie Bars is how easily they can be customized. Here are some fun twists to try:

• Double Chocolate S’mores: Replace the all-purpose flour with ½ cup cocoa powder (adjust flour accordingly) and use dark chocolate chips for a richer, fudgier bar.
• Peanut Butter Swirl: Add ½ cup peanut butter to the cookie dough or swirl it on top before baking for a Reese’s-inspired version.
• Salted Caramel S’mores: Drizzle caramel sauce over the crust before adding the cookie layer, or mix in caramel bits for a sweet-and-salty surprise.
• Gluten-Free Option: Use gluten-free graham crackers and certified gluten-free flour blend. Ensure marshmallows are GF-friendly (many brands are).
• Vegan Version: Substitute butter with plant-based margarine, use flax egg (1 tbsp ground flax + 3 tbsp water), dairy-free chocolate chips, and vegan marshmallows (like Dandies brand).
• Campfire Crunch: Add crushed graham crackers on top before baking or sprinkle with smoked sea salt for a smoky flavor reminiscent of real campfires.
• Mini Muffin Tin Bars: Make individual portions by pressing the layers into a greased or lined muffin tin for cute, portable treats.
• Seasonal Twists: Add red and green candies for Christmas, pastel M&Ms for Easter, or orange chocolate for Halloween.

Health Considerations and Nutritional Value

S’mores Cookie Bars are undeniably a treat meant for enjoyment rather than daily nutrition. However, understanding their nutritional profile can help with mindful consumption.

Nutrition Facts (per bar, based on 16 servings):

• Calories: ~320–380
• Total Fat: 18–22g (mostly from butter and chocolate)
• Saturated Fat: 10–12g
• Carbohydrates: 40–45g
• Sugars: 25–30g (primarily from sugars, marshmallows, and chocolate)
• Protein: 3–4g
• Fiber: 1–2g
• Sodium: 150–200mg

Dietary Notes:

• High in added sugars and saturated fats—best enjoyed in moderation.
• Contains common allergens: wheat (gluten), dairy, eggs, and soy (depending on chocolate brand).
• Low in protein and fiber, so pairing with fruit or Greek yogurt can balance the meal.
• For reduced sugar options, consider using dark chocolate with higher cocoa content and cutting back on granulated sugar by 1–2 tablespoons (though texture may change).

Frequently Asked Questions (FAQ)

Can I make S’mores Cookie Bars ahead of time?
Yes! These bars can be baked 1–2 days in advance and stored in an airtight container at room temperature. You can also freeze them for longer storage.

Why are my bars too gooey or undercooked?
This usually happens if the bars aren’t baked long enough or are cut too soon. Always allow them to cool completely—preferably chilled—for clean slices.

Can I use regular marshmallows instead of mini?
Mini marshmallows distribute more evenly and melt better. Regular ones can be cut into small pieces, but they may not integrate as smoothly.

How do I prevent the marshmallows from burning during broiling?
Watch them constantly! Broil for only 60–90 seconds, and place the pan in the center of the oven, not too close to the heating element.

Can I skip the crust?
You can, but the graham cracker base is key to the s’more identity. Without it, it’s more like a marshmallow chocolate chip blondie.

Are there any substitutes for graham crackers?
Digestive biscuits, honey graham alternatives, or even shortbread crumbs can work in a pinch, though the flavor will vary slightly.

Can I use marshmallow fluff instead?
Yes, but sparingly. Spread a thin layer (about ½ cup) over the cookie dough before baking. It will melt into a gooey center but won’t toast like real marshmallows.

Summary

S’mores Cookie Bars are the ultimate fusion of campfire nostalgia and homemade comfort, combining a buttery graham cracker crust, chewy chocolate chip cookie layer, and gooey toasted marshmallows into one irresistible dessert. Easy to make, endlessly customizable, and perfect for sharing, these bars bring the magic of the great outdoors straight to your kitchen table.