Day 11: S’mores Cookie Bars

Day 11 of my 12 Days of Cookies: Time for a little variation. Who says a cookie has to be round? These are probably on my list of top 3 things that I’ve EVER baked, believe it or not. They’re just that good. I mean, s’mores are delicious as is.. but baking them into a cookie bar? Absolutely genius. They are the best when warm, because everything inside it is still gooey and you really get the whole campfire feeling. You can microwave these for about 10-15 seconds prior to eating them so you melt the chocolate & warm the marshmallow. For those of you that don’t know what a s’more is, it’s basically a popular campfire treat that consists of a roasted marshmallow and a chunk of chocolate (usually Hershey’s) sandwiched between two pieces of graham cracker. The roasted marshmallow melts the chocolate when being sandwiched, and voila, you’ve got yourself one of the most delectable treats known to mankind. Seriously, I can’t even begin to tell you how good these are.

Day 11: S’mores Cookie Bars

Yield: 16 bars


  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.




  1. Hanna says

    oh my gosh these look AMAZING!! I definitely will have to try them sometime soon, I’ve also really enjoyed your 12 days of cookies so far! :)

  2. says

    Those look so good! I think I’m going to have to rush out and get the ingredients as soon as the snow melts… kinda stuck at the moment. :(

    Thanks for all the cookie recipes! I’ve got your blog bookmarked now because I kept clicking your recipes on foodgawker. Figure it’s not a coincidence that yours always stand out to me. :)

  3. says

    Damn, those look delicious! I love S’Mores, but I never have all of the ingredients.

    Question: how much do the King Size bars weigh?

    Also, is it OK if you use a different type of cookie crumb than graham craker?

  4. says

    the food librarian- thanks! happy holidays to you too! :)

    hanna- thank you!

    joy the baker- thanks so much! they definitely were. happy holidays to you too!

    natalie- good luck!

    anonymous-yeah they’ve definitely been a hit for me too. :) thanks for sharing!

    amy- thanks so much for visiting my blog and coming back! :) happy holidays & best of luck baking.

    katie- thanks!

    danielle- i hope you do! :)

    amber- that’s exactly the effect they have when being eaten, too!

    my sweet & saucy- they definitely were!

    mark- i’m not sure about the exact weight of a king size bar… but you can use any hershey’s bar and buy enough to cover an 8×8 pan. the last time i made it, i even used miniature hersheys bars and broke them until they fit. as for the crust, i’d recommend using graham cracker because that’s what you use in a s’more.. but if you can’t find that, i’d recommend a dryer cookie.. like a shortbread, ground up with some cinnamon and ground ginger. that should be ok. hope that helps!

    melissa- i totally agree!

  5. says

    Hi, I live in the UK and marshmallow fluff is not readily available (such a shame!) – would marshmallows just totally fail if used in this? I was considering cutting them in half so they’re more likely to spread, but I don’t want to ruin these as they look sooo good.

  6. says

    These look fab. I have a cookie brunch coming up that I am going to and I wanted to know would this recipe work with homemade marshmellows

  7. says

    sarah- i dont think marshmallow fluff would work. you could always try and make your own marshmallows from scratch.. i heard it’s not that hard.

    tiffany- you’re welcome!

    ruth- of course homemade marshmallows would work. good luck!

  8. Lo says

    I made these last night, they are unreal! This one takes patience though,as you really have to let them cool all the way before you cut into them. Messy but sooooo delicious!!!

    What do you think about par-baking the bottom crust first and then putting the next three layers on and baking it again? My top layer browned nicely, but the bottom crust didn’t hold up the filling very well. What are your thoughts?

  9. says

    Are you kidding me? These just blew my mind. I’ve been craving s’mores for days now and stumbled on to your blog. You actually remind me of… me in that I graduated from UCLA (’04) and yearned for culinary school right after. Love your blog!

  10. Vicki says

    These are soooooooooooo good. I’m curious, you said these were in the top 3 things you ever baked. What are your top 2?

  11. says

    I made these the other night and my friends loved them! I posted them on my blog ( and provided a link to your page. Thanks for the recipe!

  12. says

    The idea for this type of cookie popped in my head in the car. I happened upon this, and instantly fell in love. I made this on Saturday, and, WOW! This is seriously the best cookie I have ever eaten. I had several people try one, and they all said the same. We have a cookie contest at work this week, and I am going to make these for it. Should be a slam dunk. Thank you for not only posting this, but all of the other recipes. I have a ton saved in my favorites, and I can’t wait to try them!

  13. Sajida says

    Holy moly, those look AMAZING. Hopefully, I’ll get to make some today! I love your blog, thanks so much for posting up your recipes!

  14. Anonymous says

    I made this scrumptious treat tonight! I highly recommend a spatula coated generously in non-stick cooking spray when you’re spreading the marshmallow fluff. If your spatula starts to look dry…REAPPLY! :) So good!

  15. Anonymous says

    Oh, what a delicious, goopy mess! I mean that in a good way. I had someone tell me that these were “little bites of heaven.” So true. My only recommendation–and I did this on my second try–is to cover them tightly and refrigerate them for a couple of hours before cutting. I worried that they might dry out, but thankfully they did no such thing. I felt that it makes for more neat, symmetrical bars, and they regain their lovely sticky softness once they’ve come back to room temp. Y.U.M. I must say Fluff is a truly magical substance.

  16. says

    Made these for a work potluck and everyone loved them – thanks for the great recipe! I doubled the recipe and used 3 Extra Large Hershey bars for a 9 x 13 pan.

  17. says

    Just made these and um they don’t look anything like they’re supposed to. I’m thinking Giant is not the same and King size. Argh! Oh well. I’ll see what they look like when cooled. Maybe I’ll spoon ‘em up along side some ice cream:)

  18. Anonymous says

    My sister made me these for my birthday……. SERIOUSLY AMAZING!!!! thankfully had lots of people to share, and they ALL loved them. I don’t like to bake and I am all over this recipe!!! GREAT JOB!!and thanks for sharing.

  19. Anonymous says

    should it be salted or unsalted butter? and should I refrigerate over night if I plan on serving them at work the next day? thanks!

  20. says

    I made these this evening (got your recipe thanks to Pinterest) for the first time. They’re baking in the oven now. I didn’t have chocolate bars on hand, BUT, I did have mini semi-sweet chocolate chips. I asked my husband if he thought I should make the trip to the store to get milk chocolate, and he said to just use what we had and see how it goes. I also don’t own an 8×8 pan, so I used whatever the size is down from a 9×13. Needless to say, I had to really stretch the dough so it’d fit, but it worked. The marshmallow fluff was a pain in the hide to spread. I wish I’d read the review stating to grease the spatula first before I got started. Lol. Can’t wait to try these when they’re done and cooled!!! It looks likes a divine dish. A gf of mine insisted I try it because she did, and her family was floored. :)

  21. says

    I made this last night with my little sister, her exact words “Taste just like s’mores!” This was a pretty easy to make, though it wasn’t as golden brown as it said it would turn, I just waited until I could smell it!

  22. says

    I’ve made these 3 times and my family is crazy about them. My son chose them over birthday cake! I did change up the recipe a little. I switched the sugars to 1/2 cup brown sugar and 1/4 granulated sugar. SO GOOD!

  23. Anonymous says

    Ok…made these last night! AWESOME! These taste exactly like the real thing, but with a soft cookie texture. Will make these again, soon!

  24. Anonymous says

    I only have a 9×9 pan, but these looked so good I wanted to try them anyway. Turns out the size of the pan makes a HUGE difference! I ended up using almost all of the dough for the bottom layer, so I made a half batch for the top. Also, I think I used about 3 times the amount of marshmallow. Yum!! They are in the oven now and they smell SUPER!! Thanks for the recipe!! I can’t wait to try them!

  25. says

    Made these today and they are WONDERFUL!! I made a double batch and used a 9×13 so the cookie part was a little thicker. I only had regular bars, but they were fine. I didn’t actually measure my fluff and think I needed more, but still AMAZING!! WILL be making again and again and again! :)

  26. says

    I added extra fluff, and as another reader suggested, put it on as the before the chocolate bars to make adding the top layer of dough easier. I also upped the amount of graham cracker crumbs and reduced the flour – I wanted it to really taste grahamy :)

  27. says

    Thank you so much for the recipe! They are delicious.

    My friend recommended I buy a graham cracker pie crust, crumble it and measure out the amount I need. It was a great trick! I got a store brand pie crust for about $1.50 and it crumbled right out of the package, saving me time and money.

  28. Ashleigh says

    Made these today. Super yummy but mine did not look anything like yours lol. Idk what I did wrong!

  29. Anonymous says

    I made these a couple of days ago and they were SUPERB!!!! So amazingly delicious! Unfortunately, you really do have to let them cool down, BUT the wait it worth it :) I made them around 8 pm and my family and I could not wait to dig in, so we had some while they were still warm. The next morning I had some and they were so much more delicious! They are currently baking in the oven right now :) will definitely make over and over again!

  30. Sehrish says

    I’ve made these a million times now! They are SOOO delicious especially right out of the oven! Thank you so much for the recipe! I keep getting harassed for it now =)

  31. Anonymous says

    These are bake-sale gold. One kid said “you should get one of these – it will change your life!” So, so, so, so delicious!!

  32. Jeanett says

    These have been made several times in our house already, and I only found the recipe a couple of weeks ago. I put a little more graham crumbs vs flour, as one poster suggested.

    So yummy, everyone that’s tried them raves about them and they’re not hard at all.

    Thanks for this great recipe!!

  33. Lenny Mokry says

    Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.”*“

    My very own web-site

  34. Lane says

    Have you ever doubled this recipe and made in a 9×13 pan?
    These are my favorite, but I’m making to take to a party and need more than an 8×8 pan size. Thank you!


  1. […] eat enough when we were camping!  Either way, I am craving them a lot lately.  When I came across this recipe_kmq.push(["trackClickOnOutboundLink","link_51b9eca803f75","Article link clicked",{"Title":"this […]

  2. […] I love s’mores, but they are awfully messy. No matter how I eat them, I always end up with strands of melted marshmallow all over my chin and caked in my hair. These bars are the perfect solution. I do miss the campfire a little bit, but my marshmallow-free hair is totally making up for it (not to mention these taste about 10,000 times better than actual s’mores). A big thanks to Kim at Lovin’ From the Oven for the recipe! […]

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