These S’mores Cookie Bars are the much easier way to enjoy the fabulous S’mores flavours! They are perfect for summer baking, to enjoy at picnics, BBQs or bake sales, too.
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 they are great for feeding large groups and summer entertaining, picnics and BBQs.
Once cooled, these bars are nice and sturdy, so they travel well to where ever you are heading. These freeze well, too!
Ingredients and Substitutions
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.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.
Marshmallows – the recipe specifies mini marshmallows, but in a pinch, you could chop up larger marshmallows (not an easy task, as they are sticky. Try clean kitchen scissors!). 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 :)
Recipe Tips
- I find these bars are 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 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 ;)
- 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.
Making ahead, storing and freezing
These S’mores cookie bars are perfect for making ahead. Simply bake, cool then refrigerate up to 2 days. Slice just before serving.
These cookie bars will also freeze well up to 2 months.
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Ingredients
- 2 cups all purpose flour
- 2 cups graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt, reduce to a pinch if using salted butter
- 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
Instructions
- Preheat oven to 350 F. (regular bake setting/not fan assisted) 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
More Bar Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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 :)
Fabulous – my husband’s favourite!
So glad you are both enjoying them, Kathryn :) Thanks!
Do you think these would work with coconut oil instead of butter? I have a friend who can’t do dairy and I’m a little iffy on the store-bought butter subs around here (I live in the Netherlands). Thanks in advance! :)
Hi Vivian, I have no actual experience trying this, but I understand that you can substitute coconut oil for butter 1:1. So it should technically work, though I have no idea how it will affect the taste and texture.
Do you grease the pan and then put the paper in and dough on top of that or
Put in paper and grease the paper and the a layer of dough?
Hi Kim, you’ll want to grease the pan first and then add the parchment paper (then the dough). Greasing the pan before adding the parchment just helps the parchment stick to the pan, so it lays flat and doesn’t slip around in the pan as you are working.
All I have to say is I have a new favourite square!!!! Sooo delicious and I have to confess I increased the marshmallows even more;) Thank-you so much for sharing!
So glad you are enjoying them, Kristen! Thanks so much :)
Found this recipe as I was searching for a s’mores bar and I have to say they are delicious! They were a big hit along with my other cookies I make during Christmas time and everyone agreed that they need to be on my normal rotation. I actually just put another batch in the oven for my niece’s birthday party. Thank you for sharing it!
So glad you are enjoying these, Krista :) Thanks!
These became part of my annual Christmas cookie baking list last year – everyone loves them. I made them vegan by using Earth Balance (vegan butter) instead of regular butter, and by substituting about 1/4 cup of soy yogurt for each egg. (Also used vegan marshmallows). They have turned out so well every time. Great recipe! :D
So glad to hear, Sarah! Thanks :)
These were ridiculous great! :) Thank you for sharing! I doubled recipe for a 18x13x1 pan for a large group and it worked so well!
So glad to hear, Ashley :) Thanks!
These look awesome! Can these be made with Reese’s mini’s?
I’ve never tried it Allison, but it’s worth a try :)
These are so good! I ended up reducing the sugar by half (I tend to reduce the sugar in cookies that have a lot of sugary mix ins) and bumped up the salt to 1tsp. It’s just my husband and I so I put most in the freezer once cut and we love eating them cold like that – they’re super good!
So glad you enjoyed them, Alice! Thanks :)
I make these when I go to BBQ’s or potlucks and they are always a hit! They are absolutely delicious!
Glad to hear that, Jennifer :) Thanks!