smores cookie bars

Graham cracker and brown sugar cookie dough sandwiches a thick layer of marshmallow creme and plenty of chocolate chips in these undeniably delicious s'mores cookie bars. Feel free to use store-bought or homemade marshmallow creme. See recipe note if using homemade.

S'mores Cookie Bars

(115 grams) unsalted butter, softened to room temperature*

(150 grams) packed light or dark brown sugar

egg,

vanilla extract

(125 grams) all-purpose flour (spoon & leveled)

graham

baking powder

salt

chocolate chips

Preheat oven to 350°F (177°C). Line an 8&#215;8 or 9&#215;9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 2 minutes. Add the egg and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Mixture may appear curdled and that’s ok.

Whisk the flour, graham cracker crumbs, baking powder, and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and then beat on medium speed until combined.

Press/spread 2/3 of the graham cookie dough into prepared pan. (Doesn&#8217;t have to be exact, just eyeball it.) It will be a thin layer and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top. This will be tricky since the marshmallow creme is sticky, but do the best you can to get an even layer. Layer chocolate chips evenly on top. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, as pictured and shown in the video above. You won&#8217;t have enough dough to make one single layer, so some chocolate chips/marshmallow will be exposed.

Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.

Lift the bars out using the parchment paper overhang on the sides. Cut into squares.

Cover and store leftover bars at room temperature for up to 1 week.

These bars were delicious! I used homemade marshmallow creme (melted 8 oz mini marshmallows and 2 Tbsp light corn syrup over a double boiler), and it worked just fine. :) The only other change I made was to sprinkle a small amount of Maldon salt flakes on top after baking. Thanks so much for sharing your awesome recipes with the world.

These cookies are absolutely phenomenal! I made them last night. The cookie crust is amazing just by itself. I sprayed the back of a spoon with non-stick spray, worked perfect to spread the marshmallow creme. So simple to make! Be prepared to eat too many!!

Just made these today. Love s'mores and they cover all the bases. I find them a little sweet but just cut them into smaller squares. I like sweets but sometimes have stomach problems with sweet things. They are perfect and will make again.

I have made these amazing s'more bars several times and they are spectacular!  The only change I made to the recipe is that I use only 1 cup of bittersweet chips to cut the sweetness a bit.  I had never used marshmallow creme before this recipe but it works perfectly.  I spray the foil with Pam and have no problem getting the bars our.  I have even doubled the recipe and made it in a 9X13 with no problem (baked it around 30-32 minutes).  Fantastic!

I don’t own an 8x8 pan, so made the 9x13 version. One cup of chocolate chips seemed like plenty and I added some extra graham cracker crumbs on too to help cover the fluff. These puffed up way more than I expected and looked fantastic! When making the marshmallow meringue from scratch, this is really a pantry staple recipe!

Amazing, as always! I used real marshmallows instead of the creme and it was just fine :)

I haven't taken a bite yet, but a double batch (9x13) of these just came out of the oven. I used marshmallow fluff and Hershey milk chocolate bars (4 of them broken up on top of the fluff). I love dark chocolate, but I went with tradition, instead. The marshmallow fluff baked in a way that it popped through the top crust here and there with a roasted marshmallow look - so perfect! These smell incredible and I am sure will taste amazing!

I used this recipe as a guide to put my own touches on! Excellent base recipe! I added salt in the cookie batter and sprinkled it on top, drizzled Nutella all over the chocolate chip layer, doubled the fluff, doubled vanilla (and used vanilla bean paste) and used a tiny bit of cinnamon in the dough. Holy cow, I brought them to a party tonight and they were ALL gone within minutes. My husband kept saying how happy he was that I saved some extra for him before I brought them to the party! Oh, also I left some of the graham's a little chunky which really was delicious!!

https://www.youtube.com/watch?v=Htl5x4KjW7o

These are soft & chewy graham cracker cookie bars filled with marshmallow and chocolate chips.

Get the full recipe: https://sallysbakingaddiction.com/smore-cookie-bars/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #smoresbars

• More of our favorite recipes: https://sallysbakingaddiction.com/

S’mores Cookie Bars | Sally's Baking Addiction

FABulous recipe, Sally! I have tried for over 30 years to make a really satisfying s'mores-type dessert, and since making these blondies, I feel like I've reached the goal! I can't wait to try making them with the homemade marshmallow creme!!

I really wanted to love this recipe, because I’ve loved everything else I’ve made so far (white choc cranberry cookies, gingerbread oatmeal, skinny raspberry cheesecake bars, I could go on and on). But these were way too sweet. And the flavors weren’t as balanced as I would like, since the fluff melted into the graham cracker layer and there wasn’t much chocolate. I want to try again, but this time I’ll reduce the sugar in the graham cookie and bake it alone, melt choc chips over that, then put fluff on top so I can torch it. Will report back with results!

Delicious! This is already our new favorite! Love your recipes; every time I make something from your site it is devoured and I get asked for the recipe.  Thank you!

Are you part of the peanut butter s'mores fan club? If so, you will LOVE these gooey peanut butter s'mores bars. These ridiculously tasty cookie bars are made with a fudgy peanut butter cookie base loaded with mini marshmallows, chocolate, and graham crackers. Yum!

Peanut Butter S'mores Bars

unsalted butter, room temperature

peanut butter

brown sugar

egg, room temperature

all purpose flour

graham cracker crumbs

baking soda

chocolate

mini marshmallows

Preheat the oven to 350°F and line a square pan (9 x 9 or 8 x 8 will both work), with parchment paper. Set aside.

In a stand mixer fit with the paddle attachment, beat together the butter and peanut butter until homogenous. Don&#8217;t over mix.

Add the brown sugar and mix well. Scrape down the bowl and add the egg and vanilla extract. Mix until combined.

Scrape down the bowl and add the flour, graham cracker crumbs, baking soda, and salt. Mix until combined and no streaks of flour remain.

Add the marshmallows and chocolate pieces and fold once or twice to distribute throughout the batter. Transfer the batter to the prepared baking pan and pat into an even layer.

Bake for 20 to 30 minutes or until set on the edges and a knife inserted into the middle comes out mostly clean.  Allow to cool before slicing into 16 pieces. Enjoy!

perfect recipe perfect description. this bar was so oooooey gooooey heaven. thank you

These amazing S&#039;mores Bars are thick and chewy graham cookie bars layered with marshmallow creme and chocolate. The great flavor of s&#039;mores made into a delicious cookie bar.

S'mores Bars

all-purpose flour

butter ((2 sticks), softened)

brown sugar (, packed)

eggs

chocolate chocolate

Preheat the oven to 350 degrees F. Grease a 9x13&#39;&#39; 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.&nbsp;

Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.&nbsp;

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.

https://content.jwplatform.com/videos/AUCSBEwh.mp4

Thick and chewy S’mores Bars with marshmallow creme and chocolate layered between graham cracker cookie dough.

S’mores Cookie Bars are soft and gooey with crunchy bits and plenty of chocolate. Easy to make with simple, store-bought ingredients!

S’mores Cookie Bars

Betty Crocker Chocolate Chip Cookie Mix

butter, softened ((1 stick))

container marshmallow fluff

graham crackers

semi-sweet chocolate chips (plus extra for topping)

Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper. Allow for overhang for easy removal.

In a large bowl, combine cookie mix, butter, and egg. Stir until well combined.

Press 2/3 of cookie dough into the bottom of the prepared pan in an even layer.

Smooth the marshmallow fluff over the dough with an offset spatula.

Sprinkle the crushed graham crackers over the marshmallow fluff, and sprinkle with chocolate chips.

For the top layer, gather chunks of remaining cookie dough, flatten with your fingers, and scatter across the top. The dough will not fully cover the marshmallow layer because we want some of that layer to show through.

Bake for 25-28 minutes until cookie dough is lightly golden brown on the edges. Scatter a few more chocolate chips across the top if desired. Let cool completely. Use parchment paper to lift the bars out of the pan and cut into 16 squares.

Enjoy!

Two layers of graham cookie bars filled with a thick and gooey layer of marshmallow creme and creamy milk chocolate chips. They&#39;re soft, chewy, and full of all the gooeyness you love from traditional s&#39;mores. 

Smores Bar

(120 grams) all-purpose flour

cinnamon

(113 grams) unsalted butter (softened to room temperature)

(150 grams) firmly packed light brown sugar

egg (room temperature)

(198 grams) marshmallow creme1

(171 grams) milk chocolate chips2

Preheat the oven to 350°F (177ºC). Line an 8&quot; square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.

In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.

In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.

Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.

Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.

Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that&#39;s completely ok (and encouraged!).

Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.

I made these S’mores Bars over the weekend. They were SO good. Love the graham cracker crust. I almost put 17oz of fluff in there. 😂 I did do about 10 after scooping some out (LOL) and my kids said it was the perfect amount. So many comments on these. Adding them to my list of goodies to make! Thank you for sharing your recipes!

Love this recipe!!! If you're looking for a nice chewy gooey cookie, look no further. It's also super easy, for me this recipe came together in 15-20 minutes (not including baking). Sure to be a crowd pleaser, and I'm sure it would be easily doubled for a large crowd.

Can I make the mallow cream as I can't seem to find it. Thank you

I made these for my kids and we loved them! I think they turned out very well. The recipe was easy to follow. My most favourite treats are s'mores so obviously I had to try this. I would definitely make it again!!!!

These are great!  When cool I cut them into individual  bars and froze them so I wouldn't  eat them all a once.

ah-ma-zing! These are absolutely a decadent and fun treat for summer, winter, fall or spring (live in the northeast 😉). They look impressive for a party or just a fun special thing to make.  I will make sure next time to reserve enough crust mixture to cover more of the entire top. Had some holes that made cutting them a little tricky.  Excellent recipe!! Thank you.

In the process of making these.my daughter is loving them already. 
One question though: recipe calls for a 17 Oz jar of marshmallow crème but your photo shows a 7 Oz, just wondering which one was correct? I used only a 7 Oz jar and I’m hoping that will suffice.
Can’t wait to eat these.

Great recipe!  So good! 
I doubled it and used 13x9 pan.  I only had 1 7 ounce container of marshmallow cream. I also used cut up marshmallows as I had those on hand.  Baking time was 30 minutes. 
Thank you!

Top 7 smores cookie bars recipes from across the web

The most viewed smores cookie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

S'mores Cookie Bars

S'mores Cookie Bars

S'mores Cookie Bars

Peanut Butter S'mores Bars

S'mores Bars

S’mores Cookie Bars

Smores Bar

Top 7 smores cookie bars recipes from across the web

The most viewed smores cookie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

S'mores Cookie Bars

S'mores Cookie Bars

S'mores Cookie Bars

Peanut Butter S'mores Bars

S'mores Bars

S’mores Cookie Bars

Smores Bar

The most viewed smores cookie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine