Gooey s’mores bars filled with a graham cracker crust and loaded with chocolate chips, marshmallows and chocolate candy bar pieces. The ultimate cookie bar recipe that is out of this world!
Table of Contents
Soft and Gooey S’mores Bars
It’s not summer time without some sort of s’mores dessert. While I love the traditional campfire version, it’s also fun to make variations like these delicious s’mores bars, s’mores cookies or s’mores pie. All taste amazing with a scoop of ice cream or cold glass of milk!
Ooey gooey s’mores bars…does it get any better than that?! I think not! I experimented with my favorite chocolate chip cookie “congo” bar recipe over the weekend and created the most delicious s’mores bars! The graham cracker crust, chewy center and marshmallow top is out of this world! I hate to say it…but these are now my favorite over the beloved congo bars. These are the perfect treat for a summer BBQ or to share with a friend! Or hide the pan…I won’t judge. ;)
How to Make S’mores Bars
CRUST. Combine melted butter and graham cracker crumbs in a small bowl with a fork. Press crust down into a greased 9×13″ baking dish and set aside.
DOUGH. In a large bowl, cream together butter and sugar. Add in eggs and vanilla and stir until combined. In a separate bowl, mix the baking powder and salt with 1 cup of flour. Then pour flour mixture into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
ASSEMBLY. Press dough into pan with a spatula or flour on your hands. The dough goes right on top of the crust. Then add the candy bar, graham cracker and marshmallows on top.
BAKE. Bake at 325°F for 30-35 minutes, or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
Quick Tips
- Line your baking dish with foil: It helps with easy removal and requires less clean up.
- Add extra toppings: Don’t forget to top your dough with extra marshmallows, candy pieces and graham crackers. It adds AMAZING flavor.
- Let cool before cutting: The bars continue to set as they cool and will be easier to cut.
- Store in an airtight container: Keep at room temp in an airtight container for about 3 days (or in the fridge for about 5 days).
- Wrap and freeze: You can also freeze them. Let cool, then wrap in foil and place in airtight container/bag. Store in freezer for 2-3 months.
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S’mores Bar Recipe
Ingredients
For the crust:
- ½ cup butter , melted
- 1 ½ cups graham cracker crumbs
For the dough:
- 2 cups light brown sugar
- ⅔ cup salted butter , softened
- 2 eggs
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
For the topping:
- 1 milk chocolate candy bar , broken into pieces
- 1 graham cracker , broken into pieces
- ½ cup marshmallows
Instructions
- Preheat oven to 325°F and line a 9×13" baking dish with foil. Spray with nonstick spray.
- Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then press down crust in baking dish on top of foil.
- Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. In a separate bowl, mix the baking powder and salt with 1 cup of flour. Pour flour mixture into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
- Press dough into pan with a spatula or flour on your hands. The dough goes right on top of the crust. Then add the candy bar pieces, graham cracker pieces and marshmallows on top.
- Bake for 30-35 minutes, or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
- Allow bars to cool and then enjoy with a scoop of ice cream or cold glass of milk!
Video
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Best idea ever!! We will take s’mores any way we can! These are soft & a hit with my family!
Yum! I love this idea! No campfire needed and my kids will love these. Can’t wait to make this!
Hope you enjoy!
These look so easy and amazing! I love smores related treats!
What kind of brown sugar did you use in the recipe?
These look delicious I cannot wait to make them.
Light brown sugar.
Hi jamielyn! If I make this recipe in an 8×8 will it be insanely thick?
Hi Liz! Yes, it will definitely be thick. You might have a hard time getting it to cook all the way through without the edges burning!
Just made this and they’re so awesome I recommend you make them
I’m so glad you enjoyed them!!
Do I use salted or unsalted butter?
I use unsalted!
Great recipe!!!
Any suggestions for replacing sugar/flour with almond flour/splenda?
Hi Eve! I’m sorry I’m not too familiar with those substitutes to give you a good answer. Please let us know if you give it a try!
I substitute gf 1:1 flour and gf graham crackers and they always turn out great
This is soo gooey and good. You could eat the whole pan with a carton of milk. Will make again.
I’m so glad you enjoyed them! :)
You are a genius! These are my favorite summer treat!