• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Squares, Scones and Bar Recipes

    S'mores Cookie Bars

    Jun 11, 2016 | by Jennifer | Last Updated: Jun 7, 2021

    Jump to Recipe

    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.

    s'mores cookie bars cut on parchment

    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 9x13 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 ;)

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    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.

    s'mores cookie bars stacked

    Cook's Notes

    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 8x8-inch square baking pan. Baking time will be slightly less.

    s'mores cookie bars cut on parchment

    Recipe

    s'mores cookie bars cut on parchment

    S'mores Cookie Bars

    Quick, easy and delicious, these bars have all the flavours of S'mores, in cookie bar form. Great for BBQs, picnics or bake sales.
    Author: Jennifer
    5 stars from 13 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Snack
    Servings 24 servings

    Ingredients
     

    • 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
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

    Nutrition

    Calories: 278kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 86mg | Potassium: 133mg | Fiber: 1g | Sugar: 22g | Vitamin A: 260IU | Calcium: 39mg | Iron: 1.7mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

     

    PinShareTweetShares11k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Genevieve says

      November 26, 2021 at 10:44 am

      5 stars
      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!

      Reply
      • Jennifer says

        November 26, 2021 at 11:19 am

        So glad you are enjoying them, Genevieve :) Thanks so much!

        Reply
    2. D says

      August 28, 2021 at 2:01 pm

      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?

      Reply
      • Jennifer says

        August 28, 2021 at 5:06 pm

        Yes, you can absolutely make them ahead. They will stay nice and soft and don't need heating up at all. Enjoy!

        Reply
    3. Kathy says

      August 26, 2021 at 12:44 pm

      Do you think it's possible to use a mini cupcake tin (24 pc tin)?
      Thank you.

      Reply
      • Jennifer says

        August 26, 2021 at 12:53 pm

        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 :)

        Reply
    4. Alicia says

      September 12, 2020 at 12:06 pm

      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!

      Reply
      • Jennifer says

        September 12, 2020 at 12:49 pm

        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.

        Reply
        • Alicia says

          September 12, 2020 at 5:11 pm

          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!

          Reply
    5. Shiela Marie says

      August 20, 2020 at 7:38 am

      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?

      Reply
      • Jennifer says

        August 20, 2020 at 9:55 am

        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.

        Reply
    6. Gracie says

      July 19, 2020 at 11:52 am

      5 stars
      I made these yesterday and they are absolutely amazing! It's the perfect summer treat (and very addicting). Thank you for the recipe!

      Reply
      • Jennifer says

        July 20, 2020 at 10:02 am

        Happy to hear, Gracie :) Thanks!

        Reply
    7. Jennifer says

      July 07, 2020 at 10:40 pm

      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...

      Reply
      • Jennifer says

        July 08, 2020 at 10:05 am

        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!

        Reply
      • Jennifer says

        July 23, 2020 at 4:52 pm

        5 stars
        I used marsmallow creme instead of marshmallows and also used Kershey’s XL bars instead of the chips. SO GOOD!

        Reply
        • Jennifer says

          July 23, 2020 at 6:43 pm

          So glad to hear! Thanks :)

          Reply
    8. Madeline says

      April 17, 2020 at 3:27 pm

      5 stars
      Made an 8x8 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!

      Reply
      • Jennifer says

        April 17, 2020 at 8:13 pm

        So glad you enjoyed them, Madeline! Thanks so much :)

        Reply
    9. Daria says

      February 09, 2020 at 5:46 pm

      5 stars
      Really nice!! Not too sweet bc of semi sweet chocolate and just amazing dessert.

      Reply
      • Jennifer says

        February 10, 2020 at 9:20 am

        Glad you enjoyed them, Daria :) Thanks so much!

        Reply
    10. Christina says

      January 14, 2020 at 11:11 am

      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?

      Reply
      • Jennifer says

        January 14, 2020 at 12:44 pm

        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!

        Reply
        • Christina says

          January 17, 2020 at 11:43 am

          Thank you! And do I store the (uncut) bars at room temperature or in the fridge?

          Reply
          • Jennifer says

            January 17, 2020 at 11:48 am

            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.

            Reply
    11. Patty says

      December 01, 2019 at 6:52 pm

      5 stars
      YumO! Easy to make and delish.

      Reply
      • Jennifer says

        December 01, 2019 at 7:33 pm

        So glad you enjoyed them, Patty! Thanks so much :)

        Reply
    « Older Comments

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.