Sโmores Cookie Bars are gooey, marshmallow-filled, chocolate-layered, and graham-cracker oatmeal crumb coated perfection.
Try these Golden Grahamsยฎ cereal Sโmores bars or Sโmores cookies next!
A Must-Make Sโmores Treat!
There are few things I love more in the summer than Sโmores. And since bonfires and homemade Sโmores arenโt as readily available as Iโd like, Iโve resorted to making as many treats as possible with plenty of chocolate, lots of marshmallows, and graham crackers.
And Sโmores Cookie Bars are one of my favorite creations as of late. These bars begin with a soft, chewy, and sugary oatmeal cookie layer and are loaded with creamy milk chocolate and fluffy sweet marshmallows.
Sโmores Cookie Bars Ingredients
- Butter: Use unsalted butter to perfectly control the amount of salt in the bars.
- Light brown sugar: Pack the sugar when measuring.
- Old fashioned oats: Avoid quick oats or steel cut oats; they wonโt work in this recipe.
- Flour: Stick with all-purpose flour for the best texture.
- Baking soda: Donโt skip this ingredientโitโs key for the right texture.
- Salt: It balances and intensifies flavors
- Milk chocolate chips: Semi sweet or dark chocolate also work.
- Marshmallow fluff: Jet-Puffed Marshmallow Cremeยฎ is by far my fave.
- Graham crackers: Crush them to a coarse texture to avoid large chunks.
How To Make Sโmores Cookie Bars Tips
- Prep: Use an 8ร8 pan for thicker bars.
- Make dough: Ensure butter is cooled to avoid greasy bars.
- Press half of the dough into the pan: Press evenly for uniform baking.
- Bake: Keep an eye on the crustโdonโt overbake it.
- Chocolate & marshmallows: Warm the fluff to make it easier to spread.
- Add graham crackers: Crush crackers coarsely to avoid large chunks.
- Add top layer of dough: Donโt worry about covering it completelyโlet the marshmallow peek through.
- Bake: Keep an eye on the top to prevent overbaking.
Recipe Tips
- Line the baking pan. These bars are sticky! Make sure to line the pan with parchment paper for easy removal.
- Spoon and level the flour: to avoid packing too much flour into the cookie base. Watch the linked video if you need some guidance.
- Use high-quality milk chocolate for best results. Youโll get both a better melt and better flavor. My favorite for Sโmores Cookie Bars is Ghirardelliยฎ or Guittardยฎ. Cheaper brands can have a waxier content that is far less flavorful.
Storage
Leftovers?
- 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 Desserts
- Funfetti Bars cookie base with marshmallows and candy topping
- 7 Layer Barsย with a graham cracker crust
- Carmelitasย caramel chocolate oatmeal bars
- Caramel Cookie Barsย shortbread cookie bars with a caramel center
- Vanilla Cheesecake Barsย with a berry topping
Sโmores Cookie Bars
These S'mores Cookie Bars have everything you love about campfire sโmores, all packed into a gooey, layered treat! Melty marshmallows, rich chocolate, and a graham cracker oatmeal crumb crust that holds it all together.
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).
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Donโt add hot butter to the sugarโit will melt the sugar and cause greasy bars.
Storage: Store bars in an airtight container with parchment paper between layers to prevent sticking for up to 3 days, or refrigerate for up to 1 week.
Nutrition
Serving: 16bars | Calories: 205kcal | Carbohydrates: 32.9g | Protein: 1.9g | Fat: 9.1g | Cholesterol: 23mg | Sodium: 42mg | Fiber: 1g | Sugar: 17g
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?