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Filed Under: Dessert

S’mores Cookie Bars: The Ultimate Recipe for a Delicious Treat

June 4, 2025 by chefkiwi Leave a Comment

S’mores Cookie Bars are the ultimate treat that combines the nostalgic flavors of a classic campfire favorite with the convenience of a cookie bar. As a child, I remember gathering around the fire, roasting marshmallows, and sandwiching them between graham crackers and chocolate. These S’mores Cookie Bars bring that same joy to your kitchen, allowing you to enjoy the delightful combination of gooey marshmallows, rich chocolate, and crunchy graham crackers in every bite.

Originating from the great outdoors, s’mores have become a beloved dessert across the United States, often associated with summer nights and family gatherings. What makes these cookie bars so special is their perfect balance of flavors and textures; the soft, chewy cookie base pairs beautifully with the melty chocolate and fluffy marshmallows. Plus, they are incredibly easy to make, making them a go-to recipe for any occasion. Whether you’re hosting a party or simply craving a sweet treat, these S’mores Cookie Bars are sure to impress and satisfy your sweet tooth!

S'mores Cookie Bars

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup graham cracker crumbs
  • 1/2 cup chocolate bars, broken into pieces (for topping)

Preparing the Batter

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
  3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs using a spatula. The batter will be thick and sticky, but that’s exactly what we want for these delicious cookie bars!

Cooking Process

  1. Once your batter is ready, spread about two-thirds of it evenly into the prepared baking pan. Use a spatula or your hands to press it down firmly into an even layer.
  2. Next, sprinkle the remaining mini marshmallows and chocolate chips over the top of the batter in the pan. This will create a gooey, melty layer in the middle of the bars.
  3. Now, take the remaining batter and dollop it over the marshmallows and chocolate chips. It doesn’t have to cover everything completely; it’s okay if some of the marshmallows and chocolate are peeking through.
  4. For an extra touch, place the broken pieces of chocolate bars on top of the batter. This will melt beautifully while baking and add to the s’mores flavor.
  5. Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cooling and Assembling

  1. Once baked, remove the pan from the oven and let it cool in the pan for about 10-15 minutes. This will help the bars set up a bit more before you cut into them.
  2. After cooling slightly, carefully lift the bars out of the pan using the parchment paper (if you used it) and transfer them to a wire rack to cool completely. If you didn’t use parchment, just let them cool in the pan.
  3. Once completely cooled, use a sharp knife to cut the bars into squares or rectangles, depending on your preference. I usually aim for about 24 bars, but you can make them larger or smaller as you like!
  4. Serve the s’mores cookie bars warm or at room temperature. They are perfect for sharing with friends and family, or for enjoying as a sweet treat after dinner.

Storage Tips

  1. If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but I recommend letting them come to room temperature before serving for the best texture.
  2. For longer storage, you can freeze the bars. Just wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw in the fridge overnight or at room temperature for a few hours.

Serving Suggestions

Conclusion:

In summary, these S’mores Cookie Bars are an absolute must-try for anyone who loves the classic campfire treat but wants to enjoy it in a convenient, delicious bar form. The combination of gooey marshmallows, rich chocolate, and buttery cookie dough creates a delightful harmony of flavors and textures that will have you coming back for seconds (and thirds!). For serving suggestions, I recommend pairing these bars with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent dessert. You can also experiment with variations by adding in your favorite nuts, swapping out the chocolate for peanut butter chips, or even incorporating a hint of cinnamon for a warm, spiced twist. The possibilities are endless! I truly encourage you to give this S’mores Cookie Bars recipe a try. I promise you won’t be disappointed! Once you’ve made them, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your delicious creation. Let’s spread the joy of baking together! Print
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S’mores Cookie Bars: The Ultimate Recipe for a Delicious Treat


  • Author: chefkiwi
  • Total Time: 45 minutes
  • Yield: 24 bars 1x
Print Recipe
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Description

Enjoy these S’mores Cookie Bars, featuring a delicious combination of gooey marshmallows, rich chocolate, and crunchy graham crackers. Easy to make and perfect for satisfying your sweet cravings!


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup graham cracker crumbs
  • 1/2 cup chocolate bars, broken into pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes using an electric mixer on medium speed).
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs using a spatula. The batter will be thick and sticky.
  6. Spread about two-thirds of the batter evenly into the prepared baking pan, pressing it down firmly into an even layer.
  7. Sprinkle the remaining mini marshmallows and chocolate chips over the top of the batter in the pan.
  8. Dollop the remaining batter over the marshmallows and chocolate chips, allowing some to peek through.
  9. Place the broken pieces of chocolate bars on top of the batter.
  10. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Remove the pan from the oven and let it cool in the pan for about 10-15 minutes.
  12. Carefully lift the bars out of the pan using the parchment paper and transfer them to a wire rack to cool completely.
  13. Once cooled, cut the bars into squares or rectangles (aim for about 24 bars).
  14. Serve warm or at room temperature.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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