Rich and decadent s'mores cookie bars are the perfect treats for all occasions. Indulge in these cookie bars when you have a craving for chocolate, peanut butter, gooey marshmallows, and graham crackers. The best part is they only require 11 ingredients and 15 minutes of prep time!
In this blog post, I am going to explain how to create this beautiful s'mores bars recipe right in your kitchen. They are so easy and a true crowd-pleaser.
Not in the mood for chocolate? That's okay, my no-bake blueberry cheesecake is out of this world, too!
Why this recipe works:
- It's super easy to make.
- Requires only 11 ingredients.
- They are mouthwateringly delicious.
- All you need is 15 minutes prep time.
- The perfect cookie bar for all seasons!
Photo instructions
Begin by preheating the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) baking dish with parchment paper and set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter and sugar on medium speed just until combined for about 1 minute.
Add the egg and mix just until combined.
Mix in flour, graham cracker crumbs, baking powder, and salt just until incorporated.
You will notice in this photo that I didn't over blend it. That is important when making these s'mores bars.
Divide cookie dough in half. Transfer one half of the dough to the prepared pan and press into the bottom of the pan evenly. Lift out the dough layer with the parchment paper and set aside. This will be your top cookie dough layer.
Line the baking pan again with parchment paper and press the remaining cookie dough into the bottom of the pan evenly. Spread the peanut butter evenly on top if used.
Then place the chocolate bars in a single layer on top.
Spread the marshmallow fluff evenly on top.
Place the top cookie dough layer on top and carefully press into the pan to even.
Bake for about 24-26 minutes when using a 9x9 inch baking pan or for 26-28 minutes when using an 8x8 inch baking pan or until golden brown. Let the bars cool to room temperature before cutting.
Baker's Tips
- Do not overmix the cookie batter.
- Use high-quality chocolate for this cookie bar recipe. Lindt and Hershey's are my favorites.
- I recommend allowing them to completely cool before cutting because otherwise, they will not cut well.
Variations
- Replace regular graham crackers for chocolate-flavored graham crackers.
- Substitute chocolate bars for full-sized peanut butter cups.
- Instead of using peanut butter, use Nutella spread.
Marshmallows
I know it sounds tempting but you can't make this recipe with regular marshmallows. In theory, it sounds like a good idea, but unfortunately, the marshmallows just won't bake up the way you want them to. Stick with the marshmallow cream, and they will be baked to perfection.
Chocolate chips
You could replace the chocolate candy bars with chocolate chips if you wanted to. The texture and flavor will be different than if you use chocolate bars, but they will still be good. Sprinkle 1 cup (175g) chocolate chips on top of the peanut butter.
Peanut butter chips
You also could skip the peanut butter and peanut butter chips between the cookie layers instead. I recommend adding 1 cup (175g) of peanut butter chips. Or use both, peanut butter and add chips to the dough.
Nuts
It's also a good idea to add some nuts. Sprinkle in ½ cup (63g) of peanuts, walnuts, or pecans on top of the peanut butter layer.
FAQ's
How do you know when they are done?
You can tell when they are done when they are golden brown on top, and you can insert a toothpick into the center, and it comes out clean with a few cookie crumbs attached to it (marshmallow spread and chocolate will stick to your toothpick and make it appear dirty and this is absolutely okay though).
After the cookie bars are done, place them on a cooling rack until they are completely cooled before cutting them.
Storage
Store leftovers in an airtight container. They will last around 3 days as long as they are kept in a cool, dry place. You can also refrigerate them. While I prefer the texture of these bars at room temperature, you can place them in the fridge for up to 3 days.
Freezing
You can freeze them as well. Just wrap them up tightly in plastic wrap, then place them in an airtight freezer-safe container. They will last up to 2 months in the freezer.
When you are ready to eat them, just place them on the counter until they thaw out. You can also zap them in the microwave for a few seconds if you want them a little warm.
More of My Favorite Bar Recipes
- Salted Caramel Pretzel Cheesecake Bars
- To-Die-For Pecan Pie Shortbread Bars
- Best Ever Lemon Bars Recipe
Recipe and Video
Best S'mores Cookie Bars
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup light brown sugar, packed (100g)
- 1 large egg
- 1 ¼ cups all-purpose flour, spooned and leveled (150g)
- ¾ cup graham cracker crumbs (72g)
- ¾ tsp baking powder
- ½ tsp salt
- ½ cup creamy peanut butter - optional (62g)
- 5 Hershey's or Lindt milk chocolate bars (7.75oz / 220g)
- 1 jar marshmallow fluff (7.5oz / 212g)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) baking dish with parchment paper and set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter and sugar on medium speed just until combined for about 1 minute. Add the egg and mix just until combined. Mix in flour, graham cracker crumbs, baking powder, and salt just until incorporated.
- Divide cookie dough in half. Transfer one half of the dough to the prepared pan and press into the bottom of the pan evenly. Lift out the dough layer with the parchment paper and set aside. This will be your top cookie dough layer.
- Line the baking pan again with parchment paper and press the remaining cookie dough into the bottom of the pan evenly. Spread the peanut butter evenly on top if used. Then place the chocolate bars in a single layer on top and spread the marshmallow fluff evenly on top. Place the top cookie dough layer on top and carefully press into the pan to even.
- Bake for about 24-26 minutes when using a 9x9 inch baking pan or for 26-28 minutes when using an 8x8 inch baking pan or until golden brown. Let the bars cool to room temperature before cutting. Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 2 months.
Video
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Notes
- Do not overmix the cookie batter.
- Use high-quality chocolate for this cookie bar recipe. Lindt and Hershey's are my favorites.
- I recommend allowing them to completely cool before cutting because otherwise, they will not cut well.
Variations
- Replace regular graham crackers for chocolate-flavored graham crackers.
- Substitute chocolate bars for full-sized peanut butter cups.
- Instead of using peanut butter, use Nutella spread.
Marshmallows I know it sounds tempting but you can't make this recipe with regular marshmallows. In theory, it sounds like a good idea, but unfortunately, the marshmallows just won't bake up the way you want them to. Stick with the marshmallow cream, and they will be baked to perfection.
Chocolate chips You could replace the chocolate candy bars with chocolate chips if you wanted to. The texture and flavor will be different than if you use chocolate bars, but they will still be good. Sprinkle 1 cup (175g) chocolate chips on top of the peanut butter.
Peanut butter chips You also could skip the peanut butter and peanut butter chips between the cookie layers instead. I recommend adding 1 cup (175g) of peanut butter chips. Or use both, peanut butter and add chips to the dough.
Nuts It's also a good idea to add some nuts. Sprinkle in ½ cup (63g) of peanuts, walnuts, or pecans on top of the peanut butter layer.
Sara
I made these for work and they turned out really well. However, flattening the layers of cookie dough took me a fair bit of time, and then laying all of the chocolate pieces in place like pictured in the blog took a bit of time as well. I had trouble with the marshmallow fluff since the chocolate pieces were sticking to it and moving with it as I tried to spread it. I ended up using half of another jar of fluff so that it was all covered without the chocolate all migrated to one side. The hardest part for my was getting the second layer of cookie on the top. Mine wanted to fold and fall apart as I was flipping it. I did succeed but with tearing and folding. The top corner of mine ended up being a bit of a mess as I took folded pieces off of the middle an patch worked them to make sure everything was covered. Still they turned out well and even my coworker who said that they want to like s'mores more than they actually do said that this recipe met her expectations!
Sabine
Thank you so much for your feedback, Sara! I'm happy that it turned out well.
John
I love how easy this recipe is. I skipped the peanut butter because I don't like pb s'mores. It was super delicious. Thanks for the recipe.
Sabine
Sounds delicious! It's absolutely optional to add the pb. Thank you so much for your feedback, John!