S’mores Cookie Bars offer the quintessential taste of summer in a convenient, irresistible form. Imagine gooey, toasted marshmallows, rich melted chocolate, and a delightful graham cracker oatmeal crumb all nestled on a soft, chewy cookie base. This recipe brings campfire magic right into your kitchen, making it a perfect treat for any occasion.

If you’re a fan of classic s’mores flavors, you’ll also love these Golden Grahams® cereal S’mores bars or our equally delicious S’mores cookies.

The Ultimate Homemade S’mores Cookie Bars Recipe: A Must-Make Treat!

There’s something undeniably magical about s’mores. The sticky sweetness of toasted marshmallows, the decadent melt of chocolate, and the satisfying crunch of graham crackers – it’s a timeless combination. But let’s be honest, bonfires aren’t always readily available, and sometimes you crave that iconic flavor without the smoke and outdoor setup. That’s where these S’mores Cookie Bars come to the rescue!

These bars are more than just a convenient alternative; they’re a dessert masterpiece in their own right. We start with a rich, soft, and unbelievably chewy oatmeal cookie base, elevated with a hint of graham cracker. This sturdy yet tender foundation is then generously layered with creamy milk chocolate chips and a luscious, fluffy marshmallow crème, creating an explosion of texture and flavor in every bite. They are an absolute game-changer for summer parties, potlucks, or simply satisfying that late-night s’mores craving.

Why You’ll Fall in Love with These S’mores Cookie Bars

• **Effortless Indulgence:** Enjoy the complex flavors of s’mores without the need for a campfire or individual assembly. These bars are quick to prepare and even easier to share.
• **Perfect Texture Harmony:** Experience the delightful contrast of a chewy oatmeal cookie crust, melting chocolate, and airy marshmallow fluff, all topped with a buttery graham cracker crumble.
• **Crowd-Pleasing Dessert:** Whether it’s a casual get-together or a special celebration, these S’mores Cookie Bars are always a hit. They’re a nostalgic favorite that appeals to all ages.
• **Customizable Fun:** While the classic recipe is divine, these bars are also incredibly versatile. Easily adapt them with different chocolates or add-ins to suit your taste.
• **Simple Ingredients, Big Flavor:** Made with pantry staples, this recipe proves that incredible flavor doesn’t require exotic ingredients.

Essential Ingredients for Perfect S’mores Cookie Bars

Crafting these irresistible S’mores Cookie Bars requires a handful of common baking ingredients. Paying attention to the type and quality of each component will ensure the best possible outcome:

• Unsalted Butter: We opt for unsalted butter to give you complete control over the salt content, ensuring a balanced flavor. Make sure it’s partially melted and then cooled for the dough – this prevents greasy bars and contributes to the perfect chewy texture.
• Light Brown Sugar: This sweetens the cookie base and adds a wonderful caramel-like depth. Always make sure to pack your brown sugar firmly when measuring to get the correct amount.
• Old Fashioned Oats: Crucial for the signature texture and subtle chew of our cookie base. It’s important to use *old fashioned* or *rolled* oats. Avoid quick oats, as they absorb liquid too quickly and can result in a dry, crumbly dough, and steel-cut oats, which won’t soften sufficiently during baking.
• All-Purpose Flour: The backbone of our cookie dough, providing structure and stability. Stick to all-purpose flour for the best and most consistent texture in your bars.
• Baking Soda: This leavening agent is essential for creating a soft, slightly risen, and wonderfully chewy cookie base. Don’t skip it!
• Salt: A small but mighty ingredient that balances the sweetness and intensifies all the other flavors in the bars.
• Milk Chocolate Chips: The classic choice for s’mores, offering a creamy, melt-in-your-mouth experience. High-quality milk chocolate chips like Ghirardelli® or Guittard® will yield superior flavor and a better melt. However, feel free to experiment with semi-sweet or even dark chocolate chips if you prefer a less sweet profile.
• Marshmallow Fluff / Marshmallow Crème: This is the secret to that perfectly gooey, stretchable marshmallow layer without the fuss of individual marshmallows. Jet-Puffed Marshmallow Creme® is highly recommended for its consistency and flavor. Warming it slightly makes it much easier to spread evenly.
• Graham Crackers: These add the iconic s’mores flavor and a delightful texture to the crumble topping. Crush them to a coarse texture rather than a fine powder; you want those small, noticeable pieces for crunch and flavor.

Step-By-Step: How To Make S’mores Cookie Bars (with Expert Tips)

Follow these detailed steps to create your own batch of heavenly S’mores Cookie Bars. Each step includes a pro tip for guaranteed success!

1. Preparation is Key: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides. This overhang will act as handles, making it incredibly easy to lift the sticky bars out of the pan once cooled. For thicker, more substantial bars, an 8×8-inch pan is ideal. If you prefer slightly thinner bars, a 9×9-inch pan will also work, but adjust baking times accordingly.
2. Craft the Cookie Dough Base: In a large mixing bowl, combine the partially melted and cooled unsalted butter with the firmly packed light brown sugar. Stir until well combined. Then, add the all-purpose flour, old fashioned oats (remember, no quick or steel-cut oats!), baking soda, and salt. Mix thoroughly until a thick, cohesive cookie dough forms. Ensure your butter has cooled down sufficiently; adding hot butter to sugar can cause the sugar to melt, leading to a greasy texture in the final bars.
3. Press the First Layer: Divide your cookie dough mixture roughly in half. Press one half evenly into the bottom of your prepared baking pan. Take your time to ensure it’s a uniform layer, extending to all edges. An even base is crucial for consistent baking.
4. Initial Bake for the Crust: Bake the pressed cookie crust in the preheated oven for 8 minutes. This brief bake sets the base, providing a sturdy foundation for the gooey layers to come. Keep a close eye on it to prevent overbaking; you want it lightly golden, not crisp.
5. Layering with Chocolate & Marshmallows: Immediately after removing the pan from the oven, sprinkle the milk chocolate chips evenly over the warm cookie crust. The residual heat will begin to melt them. For the marshmallow layer, gently warm the marshmallow fluff in the microwave for about 7 seconds (ensure there’s no metal on the jar!). This makes it much more pliable and easier to spread. Carefully spoon the warmed fluff over the chocolate chips and, working slowly and gently, spread it into an even layer using an offset spatula or the back of a spoon.
6. Prepare the Graham Cracker Crumble Topping: While the chocolate and marshmallow are still warm, crush your two graham crackers. Place them in a zip-top bag and use a wooden spoon or a rolling pin to crush them to a coarse texture. You want some small pieces for texture, not a fine powder. Add these crushed graham crackers to the remaining half of your cookie dough mixture and stir until they are well combined.
7. Add the Top Dough Layer: Crumble the graham cracker-infused cookie dough mixture evenly over the marshmallow fluff layer. Don’t worry if it doesn’t completely cover the marshmallow; allowing some of the fluffy white peeks through adds to the rustic charm and delicious caramelized spots during baking.
8. Final Bake to Golden Perfection: Return the pan to the oven and bake for an additional 13-15 minutes, or until the top layer is lightly golden brown. The marshmallow underneath will become perfectly gooey and slightly toasted. Watch carefully towards the end of the baking time to prevent overbaking the top.
9. Cool and Serve: Once baked, remove the bars from the oven and allow them to cool completely at room temperature in the pan for at least 1 hour. This step is critical; cooling allows the layers to set properly, making them much easier to cut. Using the parchment paper overhang, carefully lift the entire slab of bars out of the pan and transfer it to a cutting board. Use a sharp knife to cut them into squares.

Recipe Notes and Pro Tips for S’mores Cookie Bars

• Always Line Your Baking Pan: These bars are wonderfully gooey and can be very sticky! Lining your pan with parchment paper, allowing some overhang, is non-negotiable for easy removal and clean cuts. Trust us, it saves a lot of hassle.
• Measure Flour Accurately: For the perfect cookie base, it’s vital to measure your flour correctly. Spoon and level the flour into your measuring cup rather than scooping directly from the bag. Scooping can compact the flour, leading to too much flour and a dry, dense cookie. If you need a visual guide, consider watching a video on the spoon and level method.
• Invest in Quality Chocolate: The type of chocolate you use significantly impacts the flavor. High-quality milk chocolate chips, such as Ghirardelli® or Guittard®, melt more smoothly and offer a richer, more nuanced flavor. Cheaper brands often contain more wax, which can result in a less satisfying melt and a muted taste.
• Don’t Overbake: Overbaking will dry out the cookie base and make the marshmallow layer tough instead of gooey. Keep a close eye on the bars, especially during the second bake, and remove them once the top is just lightly golden.
• Patience is a Virtue (Cooling Time): It might be tempting to cut into these warm, but resist! Allowing the bars to cool completely (at least an hour, or even longer) lets all the layers set. This ensures clean cuts and prevents the gooey marshmallow from making a mess.

Delicious Variations to Try

While the classic S’mores Cookie Bar is perfect as is, feel free to get creative with these delicious variations:

• Dark Chocolate Delight: Swap out milk chocolate chips for dark chocolate chips or chunks for a richer, less sweet profile.
• Peanut Butter Swirl: Drizzle a thin layer of melted peanut butter over the chocolate chips before adding the marshmallow fluff.
• Caramel Drizzle: Add a layer of caramel sauce over the chocolate chips for an extra layer of sweetness and chewiness.
• Nutty Crunch: Mix chopped pecans or walnuts into the graham cracker crumble topping for added crunch and flavor.
• Espresso Kick: Add a teaspoon of instant espresso powder to the cookie dough for a subtle coffee note that complements the chocolate beautifully.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making S’mores Cookie Bars:

Can I use quick oats instead of old fashioned oats?

No, it’s strongly recommended to use old fashioned oats. Quick oats are thinner and will absorb too much moisture, potentially leading to a dry and crumbly cookie base. Steel-cut oats are too tough for this recipe.

My marshmallow fluff is too sticky to spread. What can I do?

Gently warm the marshmallow fluff in the microwave for about 5-7 seconds. This will make it much more pliable and easier to spread. Be careful not to overheat it.

How do I prevent the bars from sticking to the pan?

Always line your baking pan with parchment paper, ensuring there’s an overhang on the sides. This allows you to easily lift the entire slab of bars out once they’ve cooled.

Can I make these bars ahead of time?

Yes! They are excellent make-ahead treats. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For the best gooey experience, let them come to room temperature before serving.

What if I don’t have marshmallow fluff? Can I use regular marshmallows?

While marshmallow fluff provides the best gooey, even layer, you could try mini marshmallows. Sprinkle them over the chocolate chips and bake for a few extra minutes until melted and slightly golden. However, the texture will be different – less uniform and potentially stickier.

More Irresistible Dessert Recipes to Explore

If you loved these S’mores Cookie Bars, you’re sure to enjoy these other fantastic dessert creations:

• Funfetti Bars: A festive and colorful treat featuring a delicious cookie base topped with fluffy marshmallows and vibrant candy sprinkles.
• 7 Layer Bars: A classic, indulgent dessert with a rich graham cracker crust, loaded with chocolate chips, butterscotch chips, coconut, and nuts, all drenched in condensed milk.
• Carmelitas: Decadent oatmeal cookie bars filled with gooey caramel and rich chocolate, creating a chewy and utterly satisfying dessert.
• Caramel Cookie Bars: Buttery shortbread cookie bars with a luscious, soft caramel center, often enhanced with browned butter and a hint of vanilla or butterscotch.
• Vanilla Cheesecake Bars: Creamy, smooth vanilla cheesecake baked into convenient bar form, perfect for easy serving and often topped with fresh berries.

S’mores Cookie Bars

By Chelsea Lords

These S’mores Cookie Bars have everything you love about campfire s’mores, all packed into a gooey, layered treat! Melty marshmallows, rich chocolate, and a graham cracker oatmeal crumb crust that holds it all together.

Prep Time: 25 minutes

Cook Time: 21 minutes

Total Time: 46 minutes

Servings: 14 bars

Equipment

• 8 x 8-inch baking pan (or 9 x 9-inch for thinner bars)
• Parchment paper

Ingredients

• 3/4 cup unsalted butter, partially melted and cooled
• 3/4 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 1 cup old fashioned oats (do not use quick or steel-cut oats)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (12-ounce) bag milk chocolate chips
• 1 (7-ounce) jar marshmallow creme (e.g., Jet-Puffed Marshmallow Creme)
• 2 graham crackers

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides, and set aside. (An 8×8 pan yields thicker bars).
2. In a large bowl, combine the partially melted and cooled butter, brown sugar, flour, oats, baking soda, and salt. Stir until a thick cookie dough forms. Divide the mixture in half and press one half evenly into the prepared pan.
3. Bake the cookie base at 350°F (175°C) for 8 minutes, then remove from the oven.
4. Immediately sprinkle the chocolate chips evenly over the warm cookie crust. Warm the marshmallow fluff in the microwave for about 7 seconds (ensure no metal on the jar). Spoon the warmed marshmallow fluff on top of the chocolate chips and gently smooth into one even layer.
5. Crush the 2 graham crackers coarsely (e.g., in a bag with a wooden spoon). Add the crushed crackers to the remaining cookie dough mixture and stir to combine. Crumble this mixture evenly over the marshmallow fluff.
6. Bake for another 13–15 minutes, or until the top layer is lightly browned and the marshmallow is gooey.
7. Remove from oven and allow to cool completely at room temperature for at least 1 hour before cutting into bars. Use the parchment paper overhang to lift the bars out, then cut with a sharp knife. Best enjoyed within 2–3 days when stored in an airtight container.

Recipe Notes

Butter Tip: Ensure your melted butter is *cooled* before mixing with sugar. Hot butter can melt the sugar, leading to greasy bars with an undesirable texture.

Storage: Store S’mores Cookie Bars in an airtight container. Place parchment paper between layers to prevent sticking. They will stay fresh at room temperature for up to 3 days or refrigerated for up to 1 week. For optimal gooeyness, bring refrigerated bars to room temperature before serving.

Nutrition

Serving: 1 bar | Calories: 205kcal | Carbohydrates: 32.9g | Protein: 1.9g | Fat: 9.1g | Cholesterol: 23mg | Sodium: 42mg | Fiber: 1g | Sugar: 17g

Nutrition information is automatically calculated and should be used as an approximation.