S’mores Bars
Are you ready to taste summer?! S’mores bars are a portable, less messy version of everyone’s favorite summer treat!
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S’mores Bars Recipe
I love a good s’more as much as the next person, but man, are they kind of inaccessible and messy. These s’mores bars have all the deliciousness of the fan-favorite, without the need to wash smoke out of your favorite hoodie and get marshmallow out of your toddler’s hair.
Layers of graham cracker cookie dough, chocolate, and marshmallow cream come together in these s’mores bars in a way that will have you forgetting about plain old s’mores in one bite. Quick to make at home (!) and eat anywhere (!) your family is going to be begging for a s’mores bar on repeat this summer (and probably into winter). Warning: these bars will rise to fill the pan, creating deliciously thick, addictive s’mores bars that will have craving (you guessed it) some more!
What Ingredients are in S’mores Bars?
- Salted butter, softened – I always bake with salted butter, but if you only have unsalted on hand, just add an extra pinch of salt to the dough.
- Granulated sugar
- Brown sugar
- Eggs
- vanilla
- All purpose flour
- Graham crackers, crushed – I open my packages of graham crackers and toss them in my blender and blend until it is almost a flour!
- baking soda
- baking powder
- salt
- XL Hershey’s bars – I love the xl chocolate bars because the chocolate is extra thick. You can use regular chocolate bar instead, but the chocolate won’t be as thick.
- Marshmallow cream – The marshmallow fluff will spread to cover the entire thing, I promise. My husband (a marshmallow lover) says it needs more marshmallow, but I’m afraid that would be a mess. You’re welcome to side with him and add a little more if you’d like – just don’t say I didn’t warn ya. Don’t try to substitute regular marshmallows here, they will become dry and hard!
How to Make a S’mores Bar
- Prep by preheating the oven to 350°F and lining a 9×13 pan with parchment paper. Set aside.
- In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Press 2/3 of the cookie dough into the bottom of the prepared pan.
- Top with the Hershey’s chocolate bars.
- Spread the marshmallow cream on top of the chocolate bars.
- Break the remaining cookie dough into small portions and press onto the marshmallow cream.
- Bake at 350° for 30-40 minutes. The cookie dough in the center should no longer look wet and should be turning golden brown. The marshmallow showing through should also be golden brown. Be careful not to overbake or these will become crumbly and dry!
- Allow the cookie bars to cool completely and then chill in the freezer for 20 minutes before removing from pan and cutting. This will keep the marshmallow fluff from being sticky and getting everywhere.
- Store at room temp for up to 4 days in an airtight container.
Can I use different types of chocolate bars instead of Hershey’s for the S’mores bars?
Yum! Yes you can! A cookies and cream bar would be delish here. And what about Reese’s cups?! BRB, baking another batch.
How do I store S’mores bars?
After baking, s’mores bars will stay fresh for 3-4 days in an airtight container at room temperature. If you need to bake them a little further in advance, you can also freeze these for up to 3 months in a labeled, resealable bag!
Other Desserts You’ll Want “S’more” of !
S’mores Bars
Ingredients
- 1 1/2 cups salted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 1/2 cups all purpose flour
- 2 packages graham crackers (approximately 2 – 2 1/2 cups of crumbs)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 6 king sized Hershey's bars
- 13 oz marshmallow cream
Instructions
- Preheat oven to 350°F. line a 9×13 pan with parchment paper and set rise.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Press 2/3 of the cookie dough into the bottom of the prepared pan.
- Top with the Hershey’s chocolate bars.
- Spread the marshmallow cream on top of the chocolate bars.
- Break the remaining cookie dough into small portions and press onto the marshmallow cream.
- Bake at 350° for 30-40 minutes. The cookie dough in the center should no longer look wet and should be turning golden brown. The marshmallow showing through should also be golden brown.
- Allow the cookie bars to cool completely and then chill in the freezer for 20 minutes before removing from pan and cutting.
- Store at room temp for up to 4 days in an air tight container.
I saw this recipe pop up twice on my feed in one day so I took that as a sign I needed to make them. They turned out amazing! Super easy to make. My whole family loved them!
These turned out so good. Couldn’t wait for them to cool and freeze. Turned out gooey and delicious!
Another winning recipe Karli! Perfect for the Fourth of July or well…anytime. I made it successfully through mixing, baking and then rushed them a bit from the freezer because they were TOO TEMPTING and I had a spoon. Delicious! Being good now and they are back in the freezer (right now) lol. Thanks Karli you are a genius!