S’mores Bars

Published August 26, 2014. Updated March 12, 2019

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These S’mores Bars make it easy to enjoy the classic campfire treat year-round! Buttery graham cracker cookies are sandwiched with melted milk chocolate and marshmallow creme. The ultimate summer dessert! 

four S'mores Bars stacked on a gray plate

Perfect S’mores Bars

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 somehow.

S’mores Bars Ingredients

For this s’mores dessert, you’ll need:

  • All-purpose flour
  • Graham cracker crumbs
  • Baking soda
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Hershey’s chocolate bars
  • Marshmallow creme

How to Make S’mores Bars

Whisk together flour, baking powder, graham cracker crumbs and salt. Set aside. In a separate bowl, blend together butter and sugars until creamy. Add egg and vanilla extract, then mix in dry ingredients.

Divide dough in half and press one half into a parchment paper-lined baking dish.

unbaked graham cracker crust in a square baking dish

Place chocolate bars side by side over dough.

hershey chocolate bars atop unbaked graham cracker crust

Top the chocolate bars with the marshmallow creme.

marshmallow creme inside square baking dish

Flatten remaining dough on top of the marshmallow creme layer. Bake s’mores bars until top is golden brown, then let cool completely before cutting into squares.

unbaked top layer of S'mores Bars in square baking dish

Can I Use Another Type of Chocolate?

Yes, of course! Feel free to use whatever chocolate bars you have on hand. Personally, I wouldn’t recommend using white chocolate since I think that’d be too sweet. But it’s up to you!

Can I Use a Graham Cracker Substitute?

Yes, if your store doesn’t sell graham crackers, you could use something similar, like digestive biscuits. You want a cookie that’s slightly crumbly and not too sweet.

Tips for the Best S’mores Bars

  • To make adding the top layer of cookie dough easier, first shape the dough into a square on a piece of parchment paper. Then gently flip the parchment paper over the baking dish so the graham cracker cookie dough lays evenly over the marshmallow creme.
  • Let the bars cool completely before cutting into them, otherwise the marshmallow and chocolate will ooze out.
  • Crush the graham crackers very finely so there are no big chunks left.

More S’mores Dessert Recipes You’ll Love:

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4.75 from 8 votes

S’mores Bars

These decadent S'mores bars will leave everyone craving more! You get a buttery graham cracker cookie base that sandwiched with rich chocolate and creamy marshmallow cream.
Servings: 12 Bars
Prep25 minutes
Cook30 minutes



  • 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.


Recipe Source: adapted with slight changes from Lovin from the Oven
To make adding the top layer of cookie dough easier, first shape the dough into a square on a piece of parchment paper. Then gently flip the parchment paper over the baking dish so the graham cracker cookie dough lays evenly over the marshmallow creme. 
Nutrition Facts
S’mores Bars
Amount Per Serving
Calories 351 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 34mg11%
Sodium 122mg5%
Potassium 101mg3%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 35g39%
Protein 3g6%
Vitamin A 256IU5%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Tanya

    Great recipe!! Family favorite!! Instead of pressing the dough into the pan, I put 1/2 the dough between 2 pieces of waxed paper after I traced the shape of the pan onto paper and rolled it out and molded it into a square twice (for the top and bottom) . So much faster and more accurate!! :)

  • Linda

    Has anyone tried freezing these bars? I’d like to make a bunch ahead of time for my Christmas get together.

    Thank you.

  • Jessica

    Has anyone substituted the graham cracker crumbs with something else? How did they turn out?

  • Amelia

    Love these, but always have trouble getting the marshmallow cream onto the bars (too sticky and the chocolate ends up lifting up). Do you chill it first? Or is there some other magical trick I don’t know? (this is the only time I’ve ever used marshmallow creme)

    • Jennifer

      Spread the marshmallow cream on the bar, like you’re buttering toast. You can spoon the marshmallow to fill any gaps after you set the chocolate bars down on the base.

  • Kristy

    Although these took a little while to make, all our family and friends loved them! Hit of the party we brought them to. I tripled the recipe since there were a bunch of people we needed to serve. I even think they’re better the next day after they’ve been in the fridge to cool for a while. YUMMO! Thanks for the great recipe!

  • K

    Has anyone made these with Toll House Milk Chocolate Morsels? The big Hershey bars are not tree nut free.

  • 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.

  • 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…

    • 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.