These S’mores Cookie Bars are so much easier than making individual cookies and they have perfect flavours for summer baking enjoyment. Makes a large pan, so great for picnics, BBQs or bake sales, too.
I don’t do as much baking in the warmer months, but there’s always room for a little bit. These S’mores Cookie Bars are a great summer treat, with the classic S’mores flavours in a quick and easy bar form. The recipe makes a large 9×13 pan, which will yield 24 bars, so it’s great for feeding large groups and summer entertaining.
I like to make these with semi-sweet chocolate chunks (available in with the chocolate chips at most grocery stores). Regular chocolate chips work as well though. Once cooled, these bars are nice and sturdy, so they travel well. These freeze well, too!
I like to trim the outside edges of bars like this, then cut into even squares. Makes for a nice neat bunch of squares, plus you get to eat the trimmings (hate to waste ;)
All-Purpose Flour – I haven’t tested these with Gluten free flour, though I suspect a 1-for-1 cup GF flour might work here.
Chocolate Chunks – chocolate chunks provide the nicest pool of melted chocolate, but chocolate chips will work just fine here, as well. I prefer semi-sweet chocolate, for a nice balance with the sweet marshmallows.
Don’t be to skimpy when measuring out the mini marshmallows. I say “generous” 2 cups in the recipe, which means heap it up a bit :)
I find bars like these easiest to cut cold, so I like to pop the pan into the refrigerator for a bit before cutting. That said, these bars are best enjoyed at room temperature or slight warm (pop them into the microwave for a few seconds!).
I prefer semi-sweet chocolate in my S’mores, as I find milk chocolate to be too sweet (and that’s something I rarely say ;). That said, if you prefer, milk chocolate works just fine, as well. As I mention above, I like chocolate chunks, for a chunkier finish, but chips will again, also work just fine.
Don’t need a big pans worth? Cut the recipe in half and bake up in a 8×8-inch square baking pan. Baking time will be slightly less.
- 2 cups all purpose flour
- 2 cups graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, lightly beaten
- 2 cups mini marshmallows, heaping
- 1 1/2 cups semi-sweet chocolate chunks, a bit more if using chocolate chips
- Preheat oven to 350 F. and grease and line a 9x13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
- Remove and set aside about 1/4 of the dough. Press the remaining dough into the prepared pan to form a thin, even layer on the bottom of the pan. Top with chocolate chunks, then marshmallows. Scatter the reserved dough over-top in clumps. It won't/shouldn't cover the entire top, as you want the chocolate and marshmallows to show through the top.
- Bake in preheated oven until golden brown, about 30-35 minutes. Set pan on a wire rack to cool completely, then lift out of pan by grabbing the parchment paper. Remove to a cutting board. Trim the outside edges, if desired, then cut into squares.
Vraiment surprenant et délicieux, presque addictif…
Tellement content qu’ils vous aient plu, Estelle! Merci :)
These were so delicious. I halved the recipe and used a smaller pan. One recommendation would be to add marshmallows on top 10-15 minutes before complete. I found that the marshmallows otherwise completely melted and blended in with cookie dough – very tasty still but it lost the soft texture of the fluffy marshmallows.
Glad you enjoyed them, Anna. Thanks!
So good! It was a success with my husband and grandson. I put some dark chocolate chips.
So glad everyone enjoyed them, Estelle :) Thanks!
I’ve made this twice and the kids absolutely loved it! Thanks! They were perfect for our autumn block party!
Glad everyone is enjoying them, Patty! Thanks so much :)
Loved them! I wondered if I could use less-than-fresh, large marshmallows because that’s what I had. I cut the marshmallows in 1/4s and they were just fine. Also, I mixed most of the marshmallows into the batter (because I didn’t read the directions), that was also fine. Lastly, a trick I’ve used in other baked goods: I save left over, individually wrapped, good quality holiday candy in the freezer (e.g., Dove, Lindt). Let it thaw a bit, unwrap, and then chop it up. I used that in this recipe, also use for chocolate chip cookies, etc.
So glad to hear, Susan :) And a great tip! Thanks so much.
Have made them often. Big hit with everyone of my family and friends. I add the semi sweet chocolate chips as the first layer, then the marshmallows and before I add the dough, I sprinkle the dark chocolate chunks. Love this recipe!
So glad you are enjoying them, Genevieve :) Thanks so much!
Can you make these ahead (a few hours) then bring to a party? Will they stay soft and able to serve without heating them up?
Yes, you can absolutely make them ahead. They will stay nice and soft and don’t need heating up at all. Enjoy!
Do you think it’s possible to use a mini cupcake tin (24 pc tin)?
Hi Kathy and I have no idea? Are you looking to make individual servings? It would be pretty fiddly to divide everything between mini cupcake cups, I think. Let me know what you’re aiming for :)
Would it be possible to sub granulated sugar for brown sugar in these? I’ve already made a few batches following your recipe but I’m out of brown sugar and had planned to make another batch tonight.
This recipe is also brilliant btw! The perfect amount of sweetness and cakiness!
Hi Alicia, I haven’t tried it myself, but my thought is that white sugar might make them crispier, so not quite as soft and caky. Just a guess, but based on experience. That would be the compromise. If you try it, let me know how it worked out.
That’s what I’m worried about… Might try make them into smaller cookies rather than cookie bars. I’ll be sure to get back to you with the results!
Hello. I tried this already and it was a hit. I am planning to make this again, but would like to make the dough ahead of time. For the dough part, can I prepare it then put in the freezer then bake them the next day morning?
Hi Shiela, I haven’t tried it, but as the dough is very much like a cookie dough, which you can easily make ahead and freeze, I think it would be fine. If you are baking from frozen, of course, you will need extra baking time.
I made these yesterday and they are absolutely amazing! It’s the perfect summer treat (and very addicting). Thank you for the recipe!
Happy to hear, Gracie :) Thanks!
Can I make the “dough” portion ahead of time a keep in refrigerator until ready to make these? I want to make at our cabin but dont want to bring a mixer if possible…
Hi Jennifer, I haven’t actually tried it, but my thought is that it’s very much like a cookie dough, which can be made ahead and refrigerated. So I think you should be good to do that :) Enjoy!
I used marsmallow creme instead of marshmallows and also used Kershey’s XL bars instead of the chips. SO GOOD!
So glad to hear! Thanks :)
Made an 8×8 size pan for my first attempt … They turned out great!
Baked them for 25 minutes or so until the top layer became “crisp”.
I agree that semi-sweet is a good fit.
They made a great “quarantine treat” while my family waits out Covid-19.
Thanks for the recipe!
So glad you enjoyed them, Madeline! Thanks so much :)
Really nice!! Not too sweet bc of semi sweet chocolate and just amazing dessert.
Glad you enjoyed them, Daria :) Thanks so much!
Planning on making these on Saturday and giving them away as party favors on Sunday! Do I need to store them in the fridge or at room temperature? Also, I’m planning on putting each square in a (sealed) plastic favor bag – is that okay to do the day before and store each square in?
Hi Christina, Making ahead is definitely fine. I think I’d wait as long as you can before cutting into squares and bagging them up, just so they don’t dry out too much. If you can do Sunday morning, that would probably be better than Saturday night, for example. Otherwise, you should be good Enjoy!
Thank you! And do I store the (uncut) bars at room temperature or in the fridge?
Covered tightly on the counter should be fine, but you might find they will cut more neatly if cool, so I might refrigerate for a bit before cutting.
YumO! Easy to make and delish.
So glad you enjoyed them, Patty! Thanks so much :)