Dessert

S’mores Cookie Bars Recipe

ByVictor Layne February 8, 2026February 8, 2026

Introduction

S’mores Cookie Bars are a delightful twist on the classic campfire treat, combining a buttery graham cracker cookie base with layers of chocolate and marshmallow fluff. This easy-to-make dessert brings nostalgic flavors indoors and is perfect for any occasion.

The image shows a close-up of stacked dessert bars with three clear layers. The bottom layer is golden and crumbly, looking like a soft cookie base. The middle layer is thick, dark, and smooth, made of melted chocolate. The top layer is white and fluffy, with slightly browned spots, made of toasted marshmallows. The bars have a rough, crumbly edge and a soft, gooey inside. They are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup softened butter
1/3 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup finely crushed graham crackers (about 3.5 sheets)
5 standard Hershey bars
1 1/2 cups marshmallow fluff

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract.
Step 3: Gradually add the flour, crushed graham crackers, salt, and baking soda; mix until just combined.
Step 4: Press half of the dough into the prepared baking pan and freeze for about 15 minutes.
Step 5: Layer broken pieces of Hershey bars on top of the first dough layer, then spread marshmallow fluff evenly over the chocolate.
Step 6: Flip the remaining chilled dough layer on top and bake for approximately 25 minutes or until golden brown.
Step 7: Allow the bars to cool completely before slicing into squares.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped toasted pecans or walnuts to the dough.
Use dark or milk chocolate bars to adjust sweetness to your preference.
Chill the dough layer well before baking to prevent the bars from spreading too much.

Storage

Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften the marshmallow layer if desired.

How to Serve

The image shows two square dessert bars stacked on a white marble surface. Each bar has three visible layers: the bottom layer is a golden-brown cookie crust with a slightly crumbly texture, the middle layer is thick and glossy dark chocolate, and the top layer is fluffy white marshmallow that is soft and slightly browned around the edges. The bars look rich and gooey, with some crumbs scattered around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

While marshmallow fluff spreads easily and melts smoothly, chopped mini marshmallows can be used as an alternative. Just sprinkle them over the chocolate layer before baking and watch them melt and puff up.

Do I have to freeze the dough before assembling?

Freezing the dough helps create a sturdy base and prevents the bars from spreading during baking. If you’re short on time, chilling in the refrigerator for at least 30 minutes can work as a substitute.