These S’mores Bars are soft, gooey, and packed with melted chocolate, graham crackers, and marshmallow flavor in every bite. They bring all the classic campfire flavors into an easy dessert bar that’s perfect for parties, holidays, or weekend baking.
Table of Contents
My Advice to You
Freezing the assembled bars before baking helps keep the layers thick and chewy while preventing the marshmallow filling from spreading too much. For extra gooey texture, let the bars cool slightly before slicing.
Food Safety, Storage & Serving
Serving
Serve slightly warm for the best melted chocolate and marshmallow texture. They’re also delicious with a scoop of vanilla ice cream.
Storage
Store in an airtight container at room temperature for up to 3 days.
Freezing
Freeze baked bars in a sealed container for up to 2 months. Thaw at room temperature before serving.
For baking ingredient storage and flour safety information, visit the King Arthur Baking Ingredient Storage Guide
FAQ
Why did my marshmallow layer disappear?
Marshmallow can melt into the bars while baking, which creates the soft gooey center.
Can I use regular marshmallows instead of Marshmallow Fluff?
Yes, but the texture may be slightly less creamy and evenly distributed.
How do I keep the bars soft?
Store them tightly covered to prevent the cookie layers from drying out.
Conclusion
These homemade S’mores Bars are rich, chewy, and full of classic chocolate-marshmallow flavor. They’re easy to make and perfect whenever you want a fun dessert with cozy campfire vibes.
S’mores Bars
Ingredients
- Cooking spray
- 2 cups 240 g. all-purpose flour
- 1/2 cup crushed graham crackers
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1/2 cup 107 g. packed light brown sugar
- 1/2 cup 100 g. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 3 1.55-oz. Hershey bars, coarsely chopped
- 3 graham crackers coarsely chopped
- 3/4 cup mini marshmallows
- 3/4 cup Marshmallow Fluff
Instructions
- Grease a 9″ x 9″ baking dish with cooking spray, then line with parchment. In a medium bowl, mix flour, crushed crackers, salt, and baking soda.
- In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until smooth and creamy. Add egg and vanilla and beat until combined. Add dry ingredients and beat until a few dry streaks remain. Add chocolate, chopped crackers, and marshmallows and mix until just combined.
- Press about two-thirds of cookie dough into prepared dish. Spread Marshmallow Fluff over top.
- Scoop remaining cookie dough into about 2 Tbsp.-size pieces and flatten in your hands, then arrange over Fluff; it’s okay if the top isn’t completely covered. Transfer dish to freezer and freeze dough at least 45 minutes and up to overnight.
- Arrange a rack in center of oven; preheat to 350°. Bake bar from frozen until edges feel set and center feels slightly soft, and golden brown, 45 to 50 minutes. Let cool slightly.
- Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.
