Dessert

S’mores Cookie Bars Recipe

ByLily Cross February 6, 2026February 6, 2026

Introduction

These S’mores Cookie Bars combine the nostalgic flavors of a classic campfire treat into an easy, indulgent dessert. With layers of chocolate, marshmallow fluff, and a graham cracker cookie base, they’re perfect for sharing or satisfying a sweet tooth anytime.

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 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 chilled remaining dough layer on top, covering the marshmallow layer, and bake for approximately 25 minutes or until golden brown.
Step 7: Allow cooling completely before slicing into squares and serving.

Tips & Variations

Use different chocolate bars or add chopped nuts for extra texture and flavor.
Freezing the dough before baking helps maintain distinct layers and prevents melting.
Try mini marshmallows instead of fluff for a chunkier marshmallow layer.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week. To reheat, warm briefly in the microwave to soften the marshmallow layer without melting the bars too much.

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 sandwich cookies instead of graham crackers?

While graham crackers provide the classic flavor, you can substitute finely crushed sandwich cookies for a different but tasty twist.

Is it necessary to freeze the dough before baking?

Freezing the base dough helps keep the layers separate and prevents the marshmallow layer from melting too quickly, making the bars easier to slice and enjoy.