The Best S’mores Cookie Bars Recipe

I tucked marshmallow creme and whole chocolate bars into a thick cookie base to make what I now call the Best Smores Bars, with a surprise hiding in the center.

Whenever I make The Best S’mores Cookie Bars I get weirdly competitive compliments. They’re built around gooey marshmallow creme tucked inside a thick, buttery cookie made with plenty of unsalted butter, so when you slice them something surprising happens every time.

I can’t stop staring at that glossy cross section, and the lunchroom goes silent for a second before everyone asks who brought Dessert Near Me. People call them the Best Smores Bars on my feed, and honestly I don’t blame them, even if I kinda mess up the edges sometimes.

Try one bite and you’ll wonder why you waited so long.

Ingredients

• Butter: Adds richness and chew, it’s mainly saturated fat and calories, little else nutritional.
• Brown sugar: Sweetens and moistens mostly simple carbs gives caramel depth empty calories.
• Eggs: Provide protein, structure and moisture they bring vitamins and minerals, yolks add richness.
• Graham cracker crumbs: Bring toasty slightly sweet crunch some fiber from whole grains mostly carbs.
• Chocolate chips or bars: Melty chocolate adds bitter sweet balance sugar and fat, tiny antioxidants.
• Marshmallow creme: Pure sugar fluff gives gooey chew and sweetness, no real nutrients.
• All purpose flour: Gives structure and chew, it’s mostly carbohydrates and some protein gluten.
• Vanilla extract: Tiny bit of flavor magic adds sweet aroma, no calories but boosts taste.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter softened
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs room temp
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup graham cracker crumbs (about 8 full crackers, crushed)
• 1 cup semisweet chocolate chips (optional but sooo good)
• 1 7-ounce jar marshmallow creme (Fluff)
• 6 regular milk chocolate bars (about 1.55 oz each), unwrapped

How to Make this

1. Preheat oven to 350°F 175°C and line a 9 by 13 inch pan with foil or parchment, spray the foil with nonstick spray so bars release easy.

2. In a large bowl cream 1 cup softened unsalted butter with 1 1 4 cups packed light brown sugar and 1 2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.

3. In a separate bowl whisk together 2 3 4 cups all purpose flour, 1 teaspoon baking soda, and 1 2 teaspoon fine salt, then stir in 1 cup graham cracker crumbs. Add the dry mix to the butter mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips if using.

4. Press about half of the dough evenly into the prepared pan, using your fingers or the bottom of a measuring cup to flatten it out. It should form a nice even layer for the base.

5. Bake that base for 10 to 12 minutes, just until the edges are set and top looks slightly puffy. You want it hot so the chocolate bars will melt, but not fully browned.

6. Remove pan from oven and quickly arrange the 6 unwrapped milk chocolate bars across the hot crust in a single layer, leaving small gaps. They will start to melt right away.

7. Microwave the 7 ounce jar of marshmallow creme for 10 to 15 seconds to loosen it up, then spoon it over the chocolate bars and spread gently to cover as much as you can. Dont worry about perfect coverage.

8. Crumble the remaining cookie dough over the marshmallow layer in clumps so some chocolate and marshmallow peeks through. Sprinkle a few extra graham crumbs on top if you want more crunch.

9. Bake again for 15 to 18 minutes until the top is golden and the marshmallow is bubbly. If the top browns too fast tent loose foil over the pan for the last few minutes.

10. Cool completely in the pan on a wire rack, at least 2 hours, then lift out using the foil and cut into bars. For cleaner slices chill for 30 minutes before cutting. Store in an airtight container at room temp for up to 3 days or refrigerate if your kitchen is warm.

Equipment Needed

1. 9 by 13 inch baking pan plus foil or parchment and nonstick spray
2. Two mixing bowls (one large for creaming, one medium for dry ingredients)
3. Electric hand mixer or sturdy wooden spoon if you dont have one
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon or flat-bottomed measuring cup for pressing the crust
6. Offset spatula or butter knife for spreading the marshmallow creme
7. Microwave-safe bowl or cup (to loosen the marshmallow creme)
8. Wire cooling rack, oven mitts and a sharp knife for slicing into bars

FAQ

The Best S’mores Cookie Bars Recipe Substitutions and Variations

• Unsalted butter: swap with salted butter, just omit the 1/2 teaspoon salt in the recipe so it doesn’t get too salty.
• Light brown sugar: use dark brown sugar 1 for 1, it gives a deeper molasses flavor and slightly chewier bars.
• Eggs: for each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to gel. For 2 eggs use 2 tbsp flax and 6 tbsp water, it holds the bars together but can be a bit denser.
• Marshmallow creme: replace with about 2 cups mini marshmallows pressed into the warm baked layer and broiled or baked briefly till gooey, or use vegan marshmallows for a dairy free option.

Pro Tips

1. Soften the butter properly or your dough will be weird and greasy. Let it sit at room temp until you can press a finger in and leave an indent, or if youre rushed zap it in the microwave in 5 second bursts until just soft.

2. Press the base super evenly so the bars bake uniformly, use the bottom of a measuring cup to tamp it down. Par bake until the edges are just set and the top looks a little puffy, not browned, that way the candy melts but the crust doesnt overcook.

3. Loosen the marshmallow creme with a very short microwave burst then spread gently with an offset spatula or two spoons, dont scrape it hard or youll deflate the fluff. Break the chocolate bars into smaller pieces and tuck them into the hot crust so they melt faster and more evenly.

4. For clean slices cool completely then chill about 30 minutes before cutting, or heat a big sharp knife under hot water, dry it off and slice wiping between cuts. If the top starts browning too fast tent foil loosely over the pan and youll avoid burnt spots.