S’mores Bars

08.26.2014

S'mores Bars | Cooking Classy

Summer may be nearly over but with these delicious s’mores bars you can have a taste of summer all year long! I know in the middle of the winter I’m totally going to be making these decadent bars. They taste just like a s’more but in more of a soft and chewy cookie bar form. They are over the top and melt in your mouth delicious! I’m thinking I’m going to have to start replacing some of the flour in this Chocolate Chip Cookie S’more recipe with fine graham crackers crumbs so I can get the same taste these have.

If you love s’mores, then trust me, this is a dessert you don’t want to pass by! They just make life feel more complete :).

S’mores Bars

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 12 bars

S’mores Bars

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup fine graham cracker crumbs
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 (4.4 oz) milk chocolate XL Hershey Bars
  • 1 (7 oz) jar marshmallow creme

Directions

  • Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don't care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).
  • In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish*. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through). Bake in preheated oven 27 - 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container.
  • Here is a great tip from reader Jane A. that I want to try next time (doing this vs. shaping little squares and pressing together for the top): press in half the dough, then take it out/peel off the parchment and save this slab to put on top of the marshmallows. Press in the other half of dough into the pan and proceed with recipe. Thanks Jane!
  • Recipe Source: adapted with slight changes from Lovin from the Oven
http://www.cookingclassy.com/2014/08/smores-bars/

Smore's Bars | Cooking ClassyS'mores Bars | Cooking Classy S'mores Bars | Cooking Classy S'mores Bars | Cooking Classy

76 comments

  • Vanessa: I found this recipe a few years back on another blog and it is family and Summer favorite. I make them so much. They are so good!!! :) You literally have the best collection of recipes I have ever seen on a blog. I come to you for everything! :) August 26, 2014 at 1:09pm Reply

    • Jaclyn: Thanks so much for the compliment Vanessa! August 26, 2014 at 2:26pm Reply

  • Liz @ Floating Kitchen: Oh yes! S’mores all winter long! August 26, 2014 at 2:09pm Reply

  • Kayle (The Cooking Actress): I do NOT want to pass these by!!! OMIGOSH THEY LOOK INCREDIBLE!!! August 26, 2014 at 2:53pm Reply

  • Averie @ Averie Cooks: Oh boy, these look so incredibly good to me right now! Pinned :) It’s been that kind of a day where I could inhale quite a few! August 26, 2014 at 4:29pm Reply

  • Karly: Oh my word, that melty gooey chocolate is killing me! Love it. August 26, 2014 at 6:23pm Reply

    • Jaclyn: Thanks Karly :)! August 27, 2014 at 9:25am Reply

  • Ambar: WOW. These are the best looking S’more bars I’ve ever seen!! These will be a hit for a cold winters night:) August 26, 2014 at 8:14pm Reply

  • Pamela Heady: I love this! In just a few weeks I’ll be sharing an Alaskan campground with some good friends and I know we’ll be having smores around the campfire again! This recipe looks like a great way to recreate a childhood favorite at home! YUM! August 26, 2014 at 8:18pm Reply

    • Jaclyn: Alaska! Now you are making me jealous… :) September 12, 2014 at 3:49pm Reply

  • Laura (Tutti Dolci): I love a good s’mores bar and these look like the best! August 26, 2014 at 10:42pm Reply

    • Jaclyn: Thanks Laura! September 12, 2014 at 3:49pm Reply

  • Matt Robinson: These would indeed make my life more complete, so great Jaclyn! Serious cravings for these right now. Great pics too! August 26, 2014 at 11:05pm Reply

  • Mandy: Omg. That looks absolutely a m a z i ng! Want some so badly right now!
    August 27, 2014 at 1:01am Reply

  • windingspiralcase: I didn’t think anything could be better than good old campfire s’mores, but I think you’ve demonstrated otherwise. I agree that winter would be a great time to break out this recipe. Great photos! August 27, 2014 at 7:08am Reply

    • Jaclyn: Thanks for the compliment! August 27, 2014 at 11:43am Reply

  • Pearse: Do the filling still ooze out if u cut the next day.thanks.looks yummy August 27, 2014 at 1:48pm Reply

    • Jaclyn: I think it still might a little, I think part of the reason it is runny was from spreading it out a lot (maybe that’s all in my head but that’s how it seemed), I think if you can do little dollops of it all over and spread less it wont be as runny. September 15, 2014 at 10:14pm Reply

  • Jacqui: These look so gooey and yummy!! I bet my three would love them. August 27, 2014 at 2:14pm Reply

    • Jaclyn: Thanks so much Jacqui! September 12, 2014 at 3:50pm Reply

  • Patricia: Any alternative for marshmallow creme, miss Jaclyn? :) August 28, 2014 at 6:45am Reply

    • Jaclyn: A homemade marshmallow cream would probably work. You might be able to use marshmallows I’m just not sure how they’d hold up? August 28, 2014 at 4:36pm Reply

  • Kate: Hi miss jaclyn! Can you make a crinkle recipe for me? Or maybe the new trend cookie cups recipe? Thank you. Hope that you can. August 29, 2014 at 8:02am Reply

    • Jaclyn: I have four crinkle cookie recipes posted, if you type in crinkle cookie in that search box on the upper right hand corner they should come up :). September 22, 2014 at 9:31pm Reply

  • Eileen: These look great – do you think I can assemble earlier in the day and stick in the oven just before serving? August 30, 2014 at 9:23pm Reply

    • Jaclyn: I would recommend just assembling and cooking them earlier in the day because they cut much better after resting a few hours. September 15, 2014 at 10:05pm Reply

  • Amanda: I made these yesterday and took them to my husband’s work, they disappeared in minutes! I also added a layer of peanut butter in the middle. Thanks for the recipe. It’s definitely a keeper! September 9, 2014 at 7:27pm Reply

  • Kristen: if I wanted to make a 9×13 pan should I double the recipe? September 20, 2014 at 1:06pm Reply

    • Jaclyn: That is what would do, since it will be just a little bit thicker you may need to bake just a little bit longer. September 20, 2014 at 1:21pm Reply

  • Nicole: I was wondering if perhaps there is a typo in the recipe? I made these yesterday and all I can taste in the crust is the flour. Can hardly taste the graham cracker. Is it possible it should be more graham’s and less flour? Or did I do something wrong? September 22, 2014 at 10:57am Reply

    • Jaclyn: It could possibly be the brand of graham crackers you used? I tasted it okay in mine (and I’ve seen this recipe posted several places so you can check the amounts on the link below recipe and google search it). I recommend keebler grahams. It’s not as pronounced as a plain graham cracker on it’s own but I think if there were much more the texture would be dry and crumbly. September 22, 2014 at 10:11pm Reply

  • Sherry: My kids LOVED these!! They said it was the best dessert I’ve ever made! After that, I had to try one myself. They were fantastic! Will be making these many more times. Great recipe! November 9, 2014 at 7:06pm Reply

  • My Inner Chick: OOO, MY
    Can’t wait to make these for Thanksgiving!WOWWWWWWWWW. November 22, 2014 at 5:26pm Reply

  • Brittany Knight: I was never sure whether S’mores were summer or fall food. But I love them anytime so I won’t discriminate :) I love this recipe it is so yummy! December 6, 2014 at 11:16pm Reply

  • Irene: How far in advance can I make these bars???

    Looks yummy!! January 14, 2015 at 2:53pm Reply

    • Jaclyn: I think you’d be fine to make them a day in advance. Hope you love them! January 15, 2015 at 5:41pm Reply

  • Maggie: Has anyone tried substituting actual marshmallows for the marshmallow creme? I have jumbo marshmallows on had already and would like to use them up. January 22, 2015 at 8:19am Reply

    • Mary: I made these yesterday and used marshmallows. They basically exploded into the cookie and the chocolate. The chocolate became fudgy and not melty and it overall just came together into a blob instead of pronounced layers like in the picture. Hope that helps. February 24, 2016 at 5:31pm Reply

      • Jennifer: Same thing here. Made marshmallow cream following recipe on the bag and then layered as the recipe states above. The marshmallow melted into the cookie then bubbled out over the edges on top, making it impossible to get out of the pan (I didn’t have parchment). They still taste ok, but are super chewy- I think bc the marshmallow carmelized. :/ July 2, 2016 at 4:54pm Reply

  • Ciara: these are amazing! I’ve even added Reese’s cups to the Hershey bars, Which is also delicious. I was wondering if they could also be made in a cupcake pan? Has anyone tried it? February 2, 2015 at 5:23pm Reply

  • Emma: Can you freeze these to make them last for. 3 days or can I just store them in the fridge May 4, 2015 at 7:28pm Reply

    • Jaclyn: You should be fine to store them in the fridge for 3 days. June 2, 2015 at 8:04pm Reply

  • Jan: these are the most luscious bars in the galaxy! May 6, 2015 at 1:22am Reply

  • Jan: these are the most luscious bars in the galaxy -MUST try them! May 6, 2015 at 1:23am Reply

  • Jane A: Suggestion–press in half the dough, then take it out/peel off the parchment and save this slab to put on top of the marshmallows. Press in the other half of dough into the pan and proceed with recipe. Seems like it would be less work and fit better than smooshing small hunks of dough to lay on top. June 4, 2015 at 6:13pm Reply

    • Jaclyn: I would love to try that out! June 4, 2015 at 9:43pm Reply

    • Christina: Jane I tried your suggestion and it worked beautifully! Thanks! Great recipe Jaclyn thanks! July 3, 2015 at 7:08pm Reply

      • Jaclyn: I’ll have to try it next time, glad it worked for you Christina! July 9, 2015 at 12:11am Reply

  • Evelyn Robinson: Made these with crushed pecan sandies or “Nilla Wafers. Much better than graham crackers in my opinion. Never really liked ‘Smores until I tried the other cookies. June 7, 2015 at 2:59pm Reply

  • Lina: I made this for a Memorial Day BBQ and it was amazing!! Everyone loved it! I am making it again for the 4th:)) July 2, 2015 at 9:51am Reply

    • Jaclyn: Glad you liked them Lina! Thanks for leaving a comment! July 2, 2015 at 11:22pm Reply

  • Carol: Sooooo good. Making again today. Followed your recipe and mine came out perfect. July 9, 2015 at 10:31am Reply

  • Ally: Are these still good even if you eat them the next day?? Or are they better warm? July 19, 2015 at 12:53pm Reply

    • Jaclyn: We finished them off/gave half away the first day but they should hold up fine to the second day. July 21, 2015 at 10:50pm Reply

  • Kristin: Thank you so much for this recipe! I’ve made this four times since I found it on pinterest a few wks ago. It’s already become my husband’s most requested dessert. Also, when we have people over they seem impressed because it’s just different enough… plus everyone seems to love smores! Thanks again! :) August 1, 2015 at 10:06pm Reply

  • Casie: OMG!!! They are so good!!! I found this and thought i would try to make it and it’s so good!!! My whole family loves them! August 4, 2015 at 7:40pm Reply

  • Shereen: I don’t usually comment. Brown eye baker bookmarked these and I needed to make some cookies for the cookie day at Junior Lifeguards. I decided to try these and they were amazing. My son said they were better than my local famous smookie recipe. They were easy to make and I liked Jane A’s suggest- perfect August 10, 2015 at 9:09am Reply

  • April: Love this recipe! I’ve made it exactly as you instructed above and everyone loved it! When I made it a second time I was pressed for time and used peanut butter cookie dough and worked like a charm! August 11, 2015 at 3:19pm Reply

  • Ashley C: Hi, I was wondering how you would extend the recipe for a 13×9 pan. They look so delicious I’m making them for my dessert table at my wedding! Such a fantastic idea August 11, 2015 at 3:50pm Reply

    • Jaclyn: I imagine it would double okay but you might want to do a trial run first since it’s for the wedding. Congrats :)! August 12, 2015 at 4:56pm Reply

      • Ashley C: Thank you so much! August 18, 2015 at 6:33am Reply

  • Ashley C: Hi! I was wondering how you would extend this recipe for a 13×9 pan? These loom so declicious I’m planning on making them for the dessert table at my wedding! August 11, 2015 at 4:00pm Reply

    • Jaclyn: I would just double the recipe. Congrats on the marriage :)! September 9, 2015 at 4:25pm Reply

  • Jodie: I made it for a back to college party for my daughter and her friends, and everyone loved it! Instead of graham cracker I used nilla wafers ground up fine. I used Jane’s suggestion for the top crust but refrigerated the top crust on the parchment paper while I put together the rest of the s’more. Because I didn’t want the marshmallow to ooze out after cutting, I used regular marshmallows cut in half instead of marshmallow creme. I topped the s’more with the crust from the refrigerator then easily peeled the parchment paper off of the crust. It baked up perfectly and cut when cooled without oozing even though the marshmallow was nicely melted. Thank you for the recipe Jaclyn, and all the suggestions from your readers. August 17, 2015 at 2:28am Reply

  • Anika: These bars were delicious! I did them a little differently, instead of the marshmallow cream I put the second layer of dough on the chocolate bar and then covered the whole pan in a layer of mini marshmallows and they turned all golden and gooey August 19, 2015 at 7:40pm Reply

  • Holly: Loved these! Instead of hershey bars, I used a package of special dark chocolate chips. Made it a little more difficult to spread the marshmallow, but when they cooled it was kind of like a smores blondie. yummy! September 8, 2015 at 4:39pm Reply

  • Mary: I made a triple batch last night (1/2 for my husband to take to work, and 1/2 for me to bring in for my class). I made a few “flubs” throughout the process — forgot to buy butter, so I had to use 1/4 cup tub margarine & 1/4 cup oil to make up for not having enough of the real stuff… and then I forgot to add the eggs and vanilla until I had already mixed the flour in… oy vey! — BUT they still turned out amazing! My class devoured them! September 11, 2015 at 7:23am Reply

  • Stephanie: Can these be made a week in advance and frozen immediately and then taken out for a party\when needed. Want to make them for a birthday party and with littles running around trying to get as much prep and things done ahead of time as possible! October 22, 2015 at 7:30am Reply

  • Bethany: These bars look AMAZING! Wow. I bet they taste even better, too! October 22, 2015 at 9:05pm Reply

  • Leona: Delish! I love these. My baby brother is eating them up. February 7, 2016 at 12:15pm Reply

  • Leona: Delish! My baby brother is eating these up. February 7, 2016 at 12:15pm Reply

  • Amy: I was wondering if it’s possible to assemble the night before and cook the next day? Any foreseeable issues with that? Thanks!

    Ps- these are a staple dessert in our house. At least once a month my hubby asks for these and Friday happens to be his birthday so he knows he doesn’t even have to ask! April 4, 2016 at 7:46pm Reply

  • Jojo: I made these today & it turned out horrible :( I don’t know what I did wrong, but it looks like the marshmallow fluff just disappeared, and the graham cracker crust was soggy :( the only thing I did different was use only one piece of wax paper… May 21, 2016 at 7:18pm Reply

    • Jana: I can’t even imagine what happened with your marshmallow creme. As long as you used the right amount, it should have been fine. I’d try making them again. Maybe you had a bad batch of marshmallow creme. July 25, 2016 at 9:20am Reply

  • Jana: These are awesome! I double the recipe and put in a 9 x 13 pan. Something I found to put the top crust on is to put it in the 9 x 13 pan and then take it out by the parchment/wax paper and put aside. Then put the other half in for the bottom. Once I am ready for the top, it is easy to just dump it on top and push it into place. July 25, 2016 at 9:18am Reply

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