Homemade S’mores Bars: Your Ultimate Guide to a Campfire Classic (Without the Campfire!)
Imagine the irresistible taste of classic s’mores—gooey marshmallow, rich chocolate, and crisp graham crackers—all baked into a convenient, delicious bar. These homemade s’mores bars bring that perfect trio to life with luscious layers of graham cracker cookie dough, sweet marshmallow creme, and a delightful combination of two types of chocolate. Forget the hassle of a campfire; you can enjoy this iconic treat anytime, right from your oven!
There’s something universally beloved about s’mores. That magical combination of toasted marshmallow, melted chocolate, and crunchy graham cracker evokes feelings of warmth, nostalgia, and pure indulgence. Whether it’s a s’mores cheesecake, s’mores fudge, or even s’mores cookies, any dessert that captures these iconic flavors is an absolute winner in my book. These s’mores bars are no exception; they’ve quickly become the latest obsession in our kitchen and are sure to become a favorite in yours too.
Think of these as an elevated take on classic chocolate chip cookie bars, infused with the unmistakable essence of a campfire treat. Each bite offers a harmonious blend of textures and flavors. The foundational cookie dough is uniquely crafted with finely crushed graham cracker crumbs, adding both a distinctive flavor profile and a subtle, delightful crunch. To achieve that perfect gooey marshmallow layer without the mess or inconsistency of melting traditional marshmallows, we opt for rich, creamy marshmallow creme. And, of course, no s’mores dessert would be complete without the star of the show: chocolate. We’ve chosen iconic Hershey’s milk chocolate bars for that classic melt, complemented by semi-sweet chocolate chips for an extra layer of chocolatey goodness and visual appeal.
These s’mores cookie bars offer a year-round solution to your s’mores cravings. No need for a bonfire or special occasion; you can whip up a batch whenever you desire that timeless, comforting taste. They’re perfect for potlucks, parties, bake sales, or simply as a comforting treat for family dessert night. Prepare to be enchanted by the ease and deliciousness of these delightful bars!
Essential Recipe Ingredients for Perfect S’mores Bars
Crafting these delectable s’mores bars requires a few key ingredients, many of which you likely already have on hand if you’re a regular baker. While a full list is provided in the recipe card below, let’s dive into some of the star components that make these bars truly exceptional. If you frequently bake treats like chocolate chip cookies, you’ll find most of these staples readily available in your pantry.
- Graham Cracker Crumbs: These are the secret to infusing our cookie dough with that authentic s’mores flavor and texture. You have two convenient options here: you can either purchase pre-crushed graham cracker crumbs, often found in the baking aisle of most grocery stores, or easily make your own. To crush your own, simply place about 6 full sheets of graham crackers into a food processor and pulse until fine crumbs form. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin. You’ll need approximately 3/4 cup of crumbs for this recipe, which typically comes from about 6 full sheets.
- Chocolate: For an optimal s’mores experience, I highly recommend using a combination of chocolates. The core of these bars features three classic Hershey’s milk chocolate bars, strategically placed to create pockets of gooey, melted goodness. Hershey’s bars are quintessential to the s’mores experience, providing that familiar, comforting milk chocolate flavor. To elevate the visual appeal and add a complementary flavor, I also sprinkle semi-sweet chocolate chips on top. The slight bitterness of the semi-sweet chips beautifully balances the sweetness of the milk chocolate and marshmallow creme, creating a more complex and satisfying taste.
- Marshmallow Creme: This ingredient is absolutely crucial for achieving that signature gooey marshmallow layer that holds its shape without disappearing into the bars during baking. You’ll need one 7-ounce jar of marshmallow creme. It goes by several names at the grocery store, sometimes labeled as “marshmallow fluff” or “marshmallow spread.” It’s vital to use marshmallow creme rather than regular marshmallows. Traditional marshmallows will simply melt down and dissolve into the cookie dough, leaving you without that distinct, pillowy layer. If marshmallow creme is unavailable in your area, or if you prefer a homemade touch, King Arthur Baking offers an excellent recipe for homemade marshmallow fluff that works perfectly.
- Light Brown Sugar: Beyond just sweetness, light brown sugar plays a critical role in the flavor and texture of these bars. Its inherent caramel notes beautifully complement the warm, biscuity flavor of the graham cracker crumbs. Furthermore, brown sugar adds significantly more moisture to the dough than granulated sugar, which is essential for counteracting the slight dryness that graham cracker crumbs can impart. This results in a chewier, more tender cookie base.
- Eggs: For the perfect balance of binding and richness, this recipe calls for one whole large egg plus one large egg yolk. The whole egg provides structure and moisture, while the extra egg yolk contributes to a richer flavor and a delightfully chewy texture, mimicking the indulgent quality of classic s’mores. Ensure your eggs are at room temperature for better emulsification with the butter and sugar. Don’t waste that leftover egg white! It can be saved for breakfast scrambles or used in other fantastic recipes such as candied pecans, a light and airy angel food cake, or a delicate white cake.
How to Master These Irresistible S’mores Bars
Creating these delightful s’mores cookie bars is a straightforward process, taking approximately just one hour from start to finish. The steps are simple enough for bakers of all skill levels, ensuring a rewarding and delicious outcome. Here’s a detailed guide on how to make them, broken down into manageable sections:
Prepare The Graham Cracker Cookie Dough
- Preheat the oven and prepare your pan. Begin by preheating your oven to 350°F (180°C). As the oven heats, take an 8-inch square baking pan and line it carefully with parchment paper or aluminum foil. Make sure to leave a generous overhang on two sides; this will create “handles” that make lifting the finished bars out of the pan incredibly easy. Once lined, lightly spray the parchment or foil with a non-stick cooking spray. This crucial step prevents the notoriously sticky marshmallow creme from adhering to the pan, ensuring your bars come out perfectly.
- Combine the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Whisking ensures that the leavening agents and flavorings are evenly distributed throughout the dry mixture, which is essential for consistent texture and rise in your cookie base. Set this bowl aside.
- Mix together the wet ingredients. In a separate, equally large mixing bowl, cream together the softened unsalted butter and packed light brown sugar. Beat them until they are light, fluffy, and well combined. This process incorporates air, which contributes to the bars’ tender texture. Next, beat in the room temperature large egg, egg yolk, and pure vanilla extract until the mixture is smooth and fully incorporated. The vanilla extract adds a foundational layer of warm flavor that complements the s’mores profile.
- Finish the cookie dough. Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed, just until the ingredients are combined and no streaks of dry flour remain. Be careful not to overmix the dough, as this can lead to a tougher bar. A few small lumps are perfectly fine; the goal is simply to bring the ingredients together. The dough will be slightly thick and crumbly, which is ideal for layering.
Assemble The S’mores Bars
- Layer the base dough, marshmallow creme, and chocolate. Carefully scoop about two-thirds of the prepared graham cracker cookie dough into the lined baking pan. Using your fingers or the back of a spoon, gently press the dough down into an even, compact layer, ensuring it covers the entire bottom of the pan. This will form the sturdy base of your s’mores bars. Reserve the remaining one-third of the dough for the top layer. Next, spread the entire jar of marshmallow creme evenly over the pressed cookie dough. An offset spatula or a spoon lightly spritzed with non-stick spray can help with the stickiness of the marshmallow creme, allowing for a smoother spread. Finally, break your three Hershey’s milk chocolate bars into quarters and arrange these pieces over the marshmallow creme. Try to distribute them as evenly as possible so every slice gets a good amount of chocolate.
- Add the remaining cookie dough and toppings: Now, it’s time for the top layer. The remaining cookie dough is a bit stiff, so the easiest method is to break off small pieces, flatten them slightly between your hands, and then gently lay them over the Hershey’s chocolate pieces. You don’t need to completely cover the chocolate and marshmallow creme; a rustic, slightly exposed top adds to the charm and allows the layers to peek through. This technique creates a delightful broken cookie crust. To finish, sprinkle the top of the bars with the semi-sweet chocolate chips, gently pressing them into the dough where they land. These will melt into alluring pockets of chocolate as the bars bake.
- Bake to golden perfection. Place your assembled s’mores bars into the preheated oven and bake for approximately 28 to 35 minutes. You’ll know they’re perfectly done when the tops of the bars are beautifully golden brown and the edges appear set. The marshmallow creme layer underneath will be wonderfully gooey and slightly puffed. Keep an eye on them towards the end of the baking time to prevent over-browning. Once baked, carefully remove the pan from the oven.
Storage and Freezing Instructions
Proper storage ensures your s’mores bars remain fresh and delicious for as long as possible. Follow these simple guidelines:
Once the bars have completely cooled to room temperature, you can store them in an airtight container. They will keep well at room temperature for up to two to three days, maintaining their soft, chewy texture. For a slightly firmer bar and extended freshness, you can also store them in the fridge for up to four days. If refrigerating, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Freezing Instructions: S’mores bars are excellent for freezing, making them a fantastic make-ahead dessert! To freeze, first ensure the baked and sliced bars are entirely cool. Arrange them in a single layer on a baking sheet and freeze for about an hour until firm. This prevents them from sticking together. Once firm, transfer the bars to a large freezer-safe bag or an airtight container. For added protection against freezer burn and to prevent sticking, place pieces of parchment paper between each layer of bars. Label the container with the date. They can be frozen for up to 2 to 3 months. When you’re ready to enjoy them, thaw the bars overnight in the refrigerator. For the best taste and texture, allow them to come to room temperature before serving.
Expert Baking Tips for Flawless S’mores Bars
Achieving perfect s’mores bars is simpler than you might think, especially with a few insider tips:
- Don’t worry if your layers are imperfect! When assembling these bars, you might find that the cookie dough is a bit stiff and the marshmallow creme is incredibly sticky. This can make creating perfectly smooth, distinct layers a bit challenging. Rest assured, your layers likely won’t look picture-perfect in the baking pan, and that’s completely fine! Once baked, the marshmallow creme will melt and become wonderfully gooey, the chocolate will soften, and the cookie dough will expand, allowing everything to beautifully meld together. The rustic, slightly uneven appearance only adds to their homemade charm and doesn’t affect the incredible taste.
- Omit the chocolate chips, if desired. This recipe calls for three generous Hershey’s milk chocolate bars layered within, which already provides a significant amount of sweetness and rich chocolate flavor. I personally love to sprinkle a handful of semi-sweet chocolate chips over the top as well, as they add a contrasting flavor profile (a little less sweet) and an appealing textural element. However, if you prefer a less intensely sweet bar, or simply want to stick to the classic milk chocolate, feel free to omit the semi-sweet chocolate chips entirely. The bars will still be incredibly delicious! You could also experiment with mini chocolate chips for a finer distribution or a mix of dark chocolate chips for an even deeper cocoa note.
- Let the bars cool completely before you cut into them! This is perhaps the most crucial tip for clean, beautiful slices. The marshmallow creme, when warm, is extremely soft and tends to “weep” or become watery if cut too soon. Cutting into warm bars will result in a messy, sticky situation and squished layers. Allowing the bars to cool completely, ideally for several hours at room temperature or even chilling them in the refrigerator for an hour, gives the marshmallow creme and chocolate a chance to set properly. This will ensure that when you finally slice into them, you get clean edges and distinct, beautiful layers, making them much easier and more enjoyable to serve. Patience is key for presentation!
More Brownie & Bar Recipes To Try!
- Pumpkin Bars
- Homemade Cosmic Brownies
- Gooey Butter Cake
- Millionaire Shortbread
- Small Batch Brownies
Video Tutorial
S’mores Bars
Ingredients
- 1 cup all-purpose flour spooned and leveled (125 grams)
- ¾ cup crushed graham cracker crumbs (90 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ⅔ cup packed light brown sugar (135 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow creme
- 3 milk chocolate bars (I used Hershey’s bars)
- ¼ cup semi-sweet chocolate chips optional
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt until well combined. Set aside.
- In a separate large mixing bowl, beat the butter and brown sugar together until well combined. Then, mix in the egg, egg yolk, and vanilla extract until fully combined.
- Add the dry ingredients and mix on low speed until just combined.
- Scoop ⅔ of the dough into the prepared pan and press it down into one even layer.
- Add the marshmallow creme on top of the cookie dough. Using an offset spatula or the back of a spoon spritzed with nonstick cooking spray, spread the marshmallow creme out into one even layer.
- Break the Hershey’s bars into quarters and place them all over the top of the marshmallow creme.
- Add the remaining cookie dough on top by flattening pieces and placing it on top. You don’t want to completely cover the top, some of the marshmallow creme and chocolate should be exposed.
- If using chocolate chips, sprinkle them on top and gently press them in.
- Bake for 28 to 35 minutes or until the tops of the bars are lightly browned and set. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, slice into bars and enjoy!