There’s nothing quite like the crack of a freshly baked bar revealing a molten marshmallow core and a river of chocolate—no campfire necessary! These S’mores Cookie Bars take your favorite summer campfire tradition and turn it into a portable, slice‑and‑serve treat. Think soft, buttery cookie dough infused with graham cracker crumbs, then stuffed with gooey marshmallow crème and iconic Hershey’s chocolate bars. It’s the ultimate S’mores Dessert mash‑up you can whip up any time of year.
Why You’ll Want to Bake These Bars ASAP
- Easy Crowd‑Pleaser: Whether you’re hosting a backyard barbecue or need Fall BBQ Desserts, everyone will reach for seconds.
- Minimal Ingredients: You only need pantry basics—flour, sugar, grahams—and a couple of hero items: Hershey’s bars and marshmallow fluff.
- Endless Variations: Feeling adventurous? Stir in chocolate chips for extra melty pockets or sprinkle on sea salt to balance the sweetness.
Bold Tip: Chill your bottom cookie layer on a baking sheet in the freezer—this keeps the marshmallow middle from oozing out before it sets.
The Ingredients Lineup
- Butter & Sugars: Brown sugar for depth; granulated sugar for sweetness.
- Egg & Vanilla: The classic combo that binds cookie dough to creamy perfection.
- Flour, Baking Soda & Salt: Ensure a soft yet sturdy bar.
- Crushed Graham Crackers: Stays true to Smore Recipes roots and adds that trademark crunch.
- Hershey’s Chocolate Bars: Break into chunks—no melty kisses here, just pure bar bliss.
- Marshmallow Crème (Fluff): The goo that dreams are made of.
Step‑By‑Step Breakdown
- Cream & Combine: Whip butter with both sugars until light. Beat in egg and vanilla until smooth.
- Dry Meets Wet: Add flour, baking soda, salt, and crushed grahams. Stir just until you have a soft dough.
- Press & Chill: Divide dough in two. Press one half into a parchment‑lined pan and freeze for 10 minutes.
- Layer It Up: Press the second half gently into the pan. Top with chopped Hershey’s and a thick layer of marshmallow fluff.
- Seal & Bake: Unfreeze your first layer and place it atop the marshmallow. Bake at 350°F until golden around the edges, about 25 minutes.
- Cool & Slice: Let bars rest fully before cutting to preserve those gooey centers.
Bold Tip: Use a sharp knife warmed under hot water for cleaner slices—this hack is a game‑changer for picture‑perfect bars.
Fun FAQ Corner
Q: Can I swap marshmallow fluff for mini marshmallows?
A: You can, but your bars will be more chewy than gooey. The fluff ensures that molten center classic.
Q: How do I store and freeze these bars?
A: At room temp, covered, they stay soft for three days. Freeze individual bars in a sealed bag for up to two months—perfect for unexpected dessert cravings!
Q: Looking for simplicity?
A: Use your favorite store‑bought cookie dough for the top and bottom layers—instant Cookie Bar Recipes bliss.
Party‑Ready Serving Ideas
- Super Bowl Dessert Ideas: Chop into bite‑sized pieces and ring the snack table.
- Salty Snacks Pair‑Up: Serve alongside pretzels or popcorn for a sweet‑salty combo that’s always a hit.
- Breakfast Dip Twist: Warm slightly and serve with fruit slices as a playful Breakfast Dip Recipes concept.
More Yummy Sweets & Sweet Snacks Recipes
If you’re obsessed with this gooey goodness, try:
- S’mores Bites: Mini muffin tin versions for perfectly portioned treats.
- S’mores Fudge: A denser, candy‑like riff for chocoholics.
- No‑Bake S’mores Bark: Quick, no‑oven Baking Sweets fix that breaks into shard‑worthy pieces.
Whether you’re craving a nostalgic campfire memory or hunting for the ultimate Yummy Sweets to share, these Easy S’mores Bark‑inspired cookie bars deliver chocolate, marshmallow, and graham cracker bliss in every bite. Go forth and bake, my friends—your taste buds (and your guests) will thank you!
Easy Smore Recipes – The Best S’mores Cookie Bars
- Total Time: 35 minutes
- Yield: 16 servings
Description
Indulge in these gooey cookie squares, where a layer of rich chocolate and fluffy marshmallow creme sits sandwiched between buttery graham‑infused cookie dough.
Ingredients
Cookie Base & Top
- ½ cup (1 stick) butter, softened (salted or unsalted)
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all‑purpose flour
- ½ cup finely crushed graham crackers (about 3½ sheets)
- ¼ tsp salt
- ¾ tsp baking soda
Filling
- 5 standard Hershey’s chocolate bars, broken into pieces
- 1½ cups marshmallow fluff or crème
Instructions
- Prep the Pan
- Heat oven to 350°F. Line an 8×8″ baking pan with parchment paper and set aside.
- Make the Dough
- In a bowl, beat the butter with brown and white sugars until creamy.
- Mix in the egg and vanilla until smooth.
- Stir in flour, graham crumbs, salt, and baking soda just until no streaks of flour remain.
- Assemble the First Layer
- Press half the dough evenly into the lined pan.
- Lift out the parchment square with the dough and chill it in the fridge.
- Re‑line the pan and press the remaining dough into the bottom.
- Add the Filling
- Arrange the broken chocolate bar pieces over the chilled dough.
- Dollop marshmallow fluff on top and spread lightly.
- Carefully flip the first dough slab out of the fridge onto the marshmallow layer, sealing the filling inside.
- Bake & Cool
- Bake for 25 minutes, until the edges are golden but the top remains soft.
- Let the squares cool completely in the pan—this helps them set for clean slicing.
- Serve
- Lift the parchment to remove the entire block, slice into squares, and enjoy a handheld taste of s’mores heaven!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 208 Calories
- Sugar: 17g
- Sodium: 321mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 26mg