By Becky Hardin
Published Jul 31, 2023
These S’mores Bars are soft and gooey, chocolatey, and utterly addictive! Layers of sweet mini marshmallows, Hershey’s chocolate, and graham crackers sit atop a cookie dough base. It’s an easy to make dessert that everyone from toddlers to grandparents love!
What’s in this S’mores Bars Recipe?
These chocolate, marshmallow, and graham cracker cookie bars are a deliciously easy treat that taste as good as a campfire s’more.
- All-Purpose Flour: This is what gives the cookie dough base structure. Some of the flour will need to be heat-treated for the graham cracker crumble.
- Butter: Remember to leave it out at room temperature so it’s softened. Some of the butter will also need to be melted for the graham cracker crumble.
- Sugar: You’ll need both brown and white granulated sugars for this recipe.
- Egg: You’ll need one large egg and one separate egg yolk, both at room temperature.
- Vanilla: It’s always best to use pure vanilla extract and not imitation if possible.
- Salt: Just a pinch will get the job done!
- Baking Soda: Measure with care! Too much or too little will ruin the consistency of the cookie bars.
- Chocolate Bars: I like to use Hershey’s for that classic s’mores flavor, but you can use any other brand that you prefer.
- Mini Marshmallows: Use these for a marshmallow topping that comes out beautifully browned on top of these s’mores bars.
- Graham Crackers: You’ll need to crush about 9 graham cracker sheets for the right amount of crumbs.
Pro Tip: The marshmallows will brown slightly in the oven. If you’d like more browning, place the bars under the broiler for a few minutes or use a kitchen torch to toast the marshmallows even more. Watch carefully, as they can burn quickly.
Variations on S’mores Cookie Bars
There are plenty of ways to make these bars perfect for your tastes!
- You can use 3 cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. If you are feeling adventurous, you could try your favorite candy bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
- You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
- You can use marshmallow creme in place of the mini marshmallows, but the bars may be more difficult to slice.
- Instead of graham crackers, use your favorite cookies for the crumble, such as Oreos or vanilla wafers.
- Top s’mores bars with peanut butter chips or chopped up Reese’s peanut butter cups for peanut butter s’mores bars.
- Make minty s’mores by using a mix of chocolate chips and mint baking chips in place of the Hershey bars, and top with crushed candy canes.
- Add walnuts or pecans to the cookie base for nutty s’mores bars.
To get the cleanest slices, chill the bars in the refrigerator overnight to firm up the marshmallows.
Yes, you can use marshmallow creme . Spread it in an even layer over the chocolate and bake until it begins to brown. Using marshmallow creme may make the bars gooier and more difficult to slice cleanly.
No. In place of the Hershey’s chocolate, you can use another chocolate bar of your choice or 3 cups of semisweet chocolate chips.
How to Store
Store leftover s’mores bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. Enjoy the bars cold, room temperature, or gently heated in the microwave.
How to Freeze
Freeze s’mores cookie bars tightly wrapped in plastic wrap for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Ingredients1x2x3x
For the Bars
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup brown sugar 107 grams
- ▢ ½ cup granulated sugar 100 grams
- ▢ 1 large egg 50 grams, room temperature
- ▢ 1 large egg yolk 14 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ ¼ teaspoon baking soda
- ▢ 3 giant (7.56-ounce) Hershey’s chocolate bars 642 grams
- ▢ 3 cups mini marshmallows 129 grams
For the Graham Cracker Crumble
- ▢ ¼ cup heat-treated all-purpose flour 30 grams
- ▢ 1 cup crushed graham crackers 142 grams (from 9 cracker sheets)
- ▢ ⅛ teaspoon kosher salt
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray or line with parchment and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar together on medium-high speed for 1 minute. Add in the egg, egg yolk, and vanilla, and continue to beat on medium high for another 1 minute. ½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, salt, and baking soda together. Add into the wet mixture and mix until a dough comes together. 2 cups all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon baking soda
- Spread the cookie dough into the bottom of the prepared baking pan. Bake for 10 minutes, or until the edges of the dough start to turn golden brown. The center will not be completely firm – do not worry, it will firm up.
- Place the chocolate bars on top of the baked cookie. Sprinkle the marshmallows on top of the chocolate. Place back into the oven for another 5 minutes, or until the marshmallows around the edges start to brown. 3 giant (7.56-ounce) Hershey’s chocolate bars, 3 cups mini marshmallows
- While the marshmallows are browning, make the graham cracker crumble. Heat-treat the flour by adding it to a microwave-safe bowl and microwaving in 30-second increments until the internal temperature reaches 165°F. In a medium bowl, mix together the graham crackers, flour, and salt. Mix in the butter until a crumble has formed. 1 cup crushed graham crackers, ¼ cup heat-treated all-purpose flour, ⅛ teaspoon kosher salt, ½ cup unsalted butter
- Once the marshmallows have browned, remove the bars from the oven. Sprinkle the graham cracker crumble over the surface of the bars. Cut into 12 bars and serve!
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Stand Mixer
Becky’s Tips
- Line the pan with parchment paper or foil for easy removal.
- Wet your fingertips with water before pressing the cookie dough into the pan to prevent sticking.
- For a crispier cookie base, grease the pan with Crisco and preheat it in the oven before pressing the cookie dough into it, or press the dough into a buttered preheated cast iron skillet. Bake the cookie base for a little longer than the recommended baking time.
- You can use 3 cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. If you are feeling adventurous, you could try your favorite chocolate bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
- You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
- You can use marshmallow creme in place of the mini marshmallows, but the bars may be more difficult to slice.
- Instead of graham crackers, use your favorite cookies for the crumble, such as Oreos or vanilla wafers.
- Top s’mores bars with peanut butter chips or chopped up Reese’s peanut butter cups for peanut butter s’mores bars.
- Make minty s’mores by using a mix of chocolate chips and mint baking chips in place of the Hershey bars, and top with crushed candy canes.
- Add walnuts or pecans to the cookie base for nutty s’mores bars.
- The marshmallows will brown slightly in the oven. If you’d like more browning, place the bars under the broiler for a few minutes or use a kitchen torch to toast the marshmallows even more. Watch carefully, as they can burn quickly.
- Eat these straight out of the oven for a classic, melted chocolate, warm marshmallow experience or wait until they cool down and set up for a more “candy bar” like experience.
- My favorite way to eat the leftovers is to freeze them for 15 minutes and it is like a sweet, crunchy, chewy candy bar.
Nutrition information is automatically calculated, so should only be used as an approximation.
More S’mores Recipes We Love
- S’mores Cookies
- Loaded S’mores Crepes
- S’mores Ice Cream Sandwiches
- S’mores Breakfast Parfaits
- Toasted S’mores Martini
- S’mores Dessert Pizza
- S’mores Brownie Cookies
S’mores Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
- Stand Mixer
Ingredients
For the Bars
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 1 large egg 50 grams, room temperature
- 1 large egg yolk 14 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups all-purpose flour 240 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon baking soda
- 3 giant (7.56-ounce) Hershey’s chocolate bars 642 grams
- 3 cups mini marshmallows 129 grams
For the Graham Cracker Crumble
- ¼ cup heat-treated all-purpose flour 30 grams
- 1 cup crushed graham crackers 142 grams (from 9 cracker sheets)
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted (1 stick)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray or line with parchment and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar together on medium-high speed for 1 minute. Add in the egg, egg yolk, and vanilla, and continue to beat on medium high for another 1 minute. ½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, salt, and baking soda together. Add into the wet mixture and mix until a dough comes together. 2 cups all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon baking soda
- Spread the cookie dough into the bottom of the prepared baking pan. Bake for 10 minutes, or until the edges of the dough start to turn golden brown. The center will not be completely firm - do not worry, it will firm up.
- Place the chocolate bars on top of the baked cookie. Sprinkle the marshmallows on top of the chocolate. Place back into the oven for another 5 minutes, or until the marshmallows around the edges start to brown. 3 giant (7.56-ounce) Hershey’s chocolate bars, 3 cups mini marshmallows
- While the marshmallows are browning, make the graham cracker crumble. Heat-treat the flour by adding it to a microwave-safe bowl and microwaving in 30-second increments until the internal temperature reaches 165°F. In a medium bowl, mix together the graham crackers, flour, and salt. Mix in the butter until a crumble has formed. 1 cup crushed graham crackers, ¼ cup heat-treated all-purpose flour, ⅛ teaspoon kosher salt, ½ cup unsalted butter
- Once the marshmallows have browned, remove the bars from the oven. Sprinkle the graham cracker crumble over the surface of the bars. Cut into 12 bars and serve!
Notes
- Line the pan with parchment paper or foil for easy removal.
- Wet your fingertips with water before pressing the cookie dough into the pan to prevent sticking.
- For a crispier cookie base, grease the pan with Crisco and preheat it in the oven before pressing the cookie dough into it, or press the dough into a buttered preheated cast iron skillet. Bake the cookie base for a little longer than the recommended baking time.
- You can use 3 cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. If you are feeling adventurous, you could try your favorite chocolate bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
- You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
- You can use marshmallow creme in place of the mini marshmallows, but the bars may be more difficult to slice.
- Instead of graham crackers, use your favorite cookies for the crumble, such as Oreos or vanilla wafers.
- Top s’mores bars with peanut butter chips or chopped up Reese’s peanut butter cups for peanut butter s’mores bars.
- Make minty s’mores by using a mix of chocolate chips and mint baking chips in place of the Hershey bars, and top with crushed candy canes.
- Add walnuts or pecans to the cookie base for nutty s’mores bars.
- The marshmallows will brown slightly in the oven. If you’d like more browning, place the bars under the broiler for a few minutes or use a kitchen torch to toast the marshmallows even more. Watch carefully, as they can burn quickly.
- Eat these straight out of the oven for a classic, melted chocolate, warm marshmallow experience or wait until they cool down and set up for a more “candy bar” like experience.
- My favorite way to eat the leftovers is to freeze them for 15 minutes and it is like a sweet, crunchy, chewy candy bar.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
