Sโmores Cookie Bars are gooey, marshmallow-filled, chocolate-layered, and graham-cracker oatmeal crumb coated perfection.
authorโs note
No Campfire? Make These Instead!
There are few desserts that disappear faster at my house than anything Sโmores-inspired. The problem? I donโt exactly have bonfires happening every night. And honestly, sometimes I want all those classic flavors without smelling like smoke or trying to keep marshmallows from catching fire.
So I started playing around with turning my favorite summer treat into a bar. I knew I wanted more than just graham crackers and chocolate layered together. I wanted a thick, chewy cookie base with some texture and flavor built right in.
After a few test batches, these Sโmores Cookie Bars became my favorite version. The oatmeal cookie layer adds a soft and chewy texture, the marshmallow fluff stays perfectly gooey, and the graham cracker crumble on top gives that unmistakable Sโmores flavor. The first time I made them, I cut into the pan while they were still slightly warm and immediately knew I had a problem. They disappeared way too fast.
And honestly? I kind of love that they taste like summer, no matter what month I make them.
Sโmores Cookie Bars Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Butter | Let the butter cool before mixing. Hot butter can make greasy bars. |
| Light brown sugar | Pack the sugar when measuring for the right sweetness and texture. |
| Old-fashioned oats | Avoid quick oats or steel cut oats; they wonโt work in this recipe. |
| Milk chocolate chips | I love milk chocolate for classic Sโmores flavor. Dark or semi sweet work too. |
| Marshmallow creme | Warm for a few seconds before spreading. It makes life much easier. |
| Graham crackers | Crush coarsely instead of turning them into dust. Bigger bits add texture. |
How To Make Sโmores Cookie Bars Tips
- Make dough: Mix together the butter, sugar, flour, oats, baking soda, and salt.
- Bake the base: Press half the dough into a lined baking pan and bake briefly.
- Filling: Sprinkle chocolate over the crust, then spread marshmallow fluff on top.
- Finish topping: Stir crushed graham crackers into remaining dough and crumble over the marshmallow layer.
- Bake & cool: Bake until lightly golden, then let cool completely before slicing into bars.
chelseaโs recipe tip
My Top Tips For Success
- Use an 8ร8 pan: I prefer it for thick bakery-style bars.
- Use high-quality chocolate: Better chocolate melts smoother and tastes richer.
- Let marshmallow peek through: Donโt stress about completely covering the top layer.
- Cool fully before cutting: Warm bars are delicious, but fully cooled bars slice much cleaner.
Storage
- Cool and Cut: Allow bars to cool completely in the pan, then lift them out using the parchment paper and cut into squares.
- Store Airtight: Place bars in an airtight container with parchment paper between layers to prevent sticking.
- Keep Fresh: Store at room temperature for up to 3 days or refrigerate for up to 1 week.
More Delicious Dessert Recipes:
Sโmores Cookie Bars
Video
Equipment
- 8 x 8-inch baking pan or 9 x 9-inch for thinner bars
Ingredients
- 3/4 cup unsalted butter partially melted and cooled
- 3/4 cup light brown sugar firmly packed
- 1 cup all-purpose flour
- 1 cup old fashioned oats do not use quick or steel oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (12-ounce) bag milk chocolate chips
- 1 (7-ounce) jar marshmallow creme I use Jet-Puffed Marshmallow Creme
- 2 graham crackers
Instructionsย
- Preheat oven to 350ยฐF. Line an 8ร8 or 9ร9-inch baking pan with parchment paper and set aside. I prefer 8ร8 pan for thicker bars, but either works.
- In a large bowl, mix the melted and cooled butter (see note 1), brown sugar, flour, oats, baking soda, and salt. Stir until combined in a thick cookie dough. Divide the mixture in half and press one half into the prepared pan.
- Bake at 350โ for 8 minutes, then remove.
- Immediately out of the oven, sprinkle the chocolate chips evenly over the cookie crust. Warm the marshmallow fluff in the microwave (make sure there is no metal/foil topping on the fluff or donโt microwave) for 7 seconds. Spoon the marshmallow fluff on top of the chocolate chips and, working slowly and carefully, gently smooth into one layer.
- Crush the 2 graham crackers (I put them both in a bag, seal the bag, and crush with a wooden spoon or handle of a knife; just a coarse crush is enough). Add the crackers to the rest of the cookie dough mixture and stir to combine. Crumble the cookie dough mixture over the marshmallow fluff. Bake another 13โ15 minutes until the top layer is lightly browned.
- Remove from oven and allow to cool at room temperature for at least 1 hour before cutting into the bars. Using the parchment paper overhang, pull bars out and cut with a sharp knife. Best enjoyed within 2โ3 days (store in an airtight container).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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can i use regular marshmallows instead of marshmallow fluff?
No, marshmallows wonโt work in place of the fluff
I was so excited to make these. Iโm new to your site and these looked incredible. Unfortunately the bottom layer was a crumbly mess. There really wasnโt anything binding it to the top 2 layers either. So, when cut, the bottom layer just fell off and all you got was the top ingredients. Did you maybe forget to write down to add an egg to the cookie dough part? That would make it softer and hold together and taste more like an actual cookie.
Hmm not missing an egg; this is how we always make it. Did you change anything else?