These easy S’mores Bars layer marshmallow fluff and milk chocolate chips between two graham cracker–infused cookie dough layers. Baked in a 9×13 pan, they’re the perfect s’mores dessert for a crowd.
No campfire required. These s’mores bars capture all the classic flavors of graham cracker, marshmallow, and chocolate in an easy-to-slice dessert. They’re gooey, rich, and much faster than roasting individual marshmallows.
What’s in S’mores Bars?
These bars use cookie dough made with crushed graham crackers folded into the dry ingredients for extra texture and flavor. The center filling is a generous layer of marshmallow fluff topped with plenty of milk chocolate chips.
How to Make S’mores Bars
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang for easy removal.
- Pulse graham crackers in a food processor or blender until fine crumbs form. Mix the crumbs with flour, baking powder, and salt; set aside.
- Cream room-temperature butter with brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until combined.
- Stir in the graham-flour mixture until a dough forms.
- Press about two-thirds of the dough into the prepared pan in an even layer. Spread the marshmallow fluff evenly on top and sprinkle with milk chocolate chips. Drop the remaining dough over the filling in clumps so some marshmallow and chocolate peek through.
- Bake at 350°F for 30–35 minutes, until the top is a deep golden brown. Cool completely in the pan, then lift out using the parchment overhang and cut into bars.
Storing and Freezing
Store cooled s’mores bars at room temperature in an airtight container or keep them in the baking pan covered tightly. They stay best for up to 3 days.
To freeze, cool the whole pan completely without cutting. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before slicing into bars.
More S’mores Desserts
If you enjoy these S’mores Bars, try other s’mores-inspired treats such as s’mores krispie treats, s’mores cookies, s’mores pizza, s’mores donuts, s’mores roll-ups, or s’mores pull-apart bread.
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S’mores Bars
Ingredients
- 2 cups (208 g) graham cracker crumbs (about 14–15 full-size rectangles)
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (226 g) butter, room temperature (2 sticks)
- 1 cup (200 g) light brown sugar, gently packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 7 oz (198 g) marshmallow fluff/creme (about 2 cups)
- 2 cups (340 g) milk chocolate chips
Equipment
- 13×9-inch pan
- Measuring cups and spoons
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
- Pulse graham crackers into fine crumbs. Combine crumbs with flour, baking powder, and salt; set aside.
- Cream butter with brown and granulated sugars until light and fluffy. Beat in the eggs and vanilla.
- Add the flour mixture and mix until just combined.
- Press about two-thirds of the dough into the prepared pan. Spread marshmallow fluff on top and sprinkle with chocolate chips. Drop remaining dough over the filling in clumps so some filling peeks through.
- Bake 30–35 minutes, until a deep golden brown. Cool completely, lift from the pan using the parchment overhang, and cut into bars.
Nutrition
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