Gooey S’mores Cookie Bars with Melted Chocolate and Toasted Marshmallows

A Campfire Classic Baked into a Bar

S’mores cookie bars are everything you love about classic campfire s’mores—golden graham crackers, gooey chocolate, and toasted marshmallows—baked into a soft, chewy cookie bar you can enjoy year-round. No fire pit required, just a warm oven and one pan.

These bars are perfect for summer gatherings, cozy fall nights, or anytime you want something nostalgic, sweet, and melty. They slice cleanly, travel well, and stay soft for days—if they even last that long.

Why These Bars Work

The base is a chewy graham-flavored cookie dough that bakes up golden brown and slightly crisp at the edges. In the center, you get layers of melty milk chocolate and pillowy marshmallows that toast under the broiler to golden perfection.

It’s the perfect balance of soft and crunchy, warm and sweet, and every bite tastes like a childhood memory—just upgraded into bar form.

Ingredients

½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup crushed graham crackers (about 6 full sheets)
½ teaspoon baking soda
¼ teaspoon salt
4 Hershey’s chocolate bars (or 1 ½ cups chocolate chips)
1 ½ cups mini marshmallows

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla, and mix well.

In a separate bowl, whisk together the flour, crushed graham crackers, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined.

Press about two-thirds of the dough into the bottom of the prepared pan. Layer the chocolate bars or chips evenly across the top, followed by the marshmallows. Drop the remaining dough in small clumps over the marshmallows—don’t worry about covering everything perfectly.

Bake for 22–25 minutes, or until the top is golden brown and the marshmallows are puffed and slightly toasted. For extra browning, place the bars under the broiler for 1–2 minutes, watching closely so the marshmallows don’t burn.

Cool completely in the pan before lifting out and slicing into squares.

Tips for Extra Gooey Bars

Use milk chocolate for the classic s’mores flavor, or switch it up with dark or semi-sweet for a richer taste. Don’t skip the broil if you want those perfect golden marshmallow tops. For cleaner slices, chill the bars slightly before cutting with a sharp knife.

You can double the recipe and bake in a 9×13-inch pan if feeding a crowd.

Final Thoughts

S’mores cookie bars bring the cozy joy of toasted marshmallows and melty chocolate into a soft, chewy dessert that’s easy to share—or not. Every bite tastes like a fireside memory, wrapped up in cookie form and baked to perfection.