S’Mores Cookie Bars

Smores Cookie Bars – buttery soft graham cracker crust topped with a thick layer of mini marshmallows, sweetened condensed milk, plenty of semi sweet chocolate chips and studded with mini Hershey bars. Easy make ahead dessert that feeds a crowd.

These Smores Cookie Bars have everything we love about campfire s’mores – gooey marshmallows, melty chocolate in a make-ahead cookie bar form that easily feeds a crowd.

Perfect for summer parties, BBQs, vacations and make-ahead entertaining, you’ll love this easy, campfire-inspired dessert.

Why I love this recipe:

• The flavors of classic s’mores in convenient make ahead treats.
• Travels easily to parties.
• Make up to a day or two ahead.
• Cuts into simple-serve squares.
• Feeds a crowd effortlessly and kids and adults love this one.
• No campfire needed!

Ingredients needed to make Smoores Cookie Bars:

• melted butter
• graham cracker crumbs
• canned sweetened condensed milk
• semi sweet chocolate chips
• vanilla extract
• salt
• mini marshmallows
• snack size Hershey bars
• parchment paper or nonstick cooking spray

How to make Smores Cookie Bars:

Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment (hang some over the sides so it’s easier to remove the cookie bars) – or lightly spray with nonstick cooking spray.

To a large bowl, add melted butter and graham cracker crumbs then give it a good stir to combine. 

Transfer graham cracker mixture to the baking dish and press evenly into the bottom to form the crust. Bake 8 minutes. Remove from the oven and cool 10 minutes. (reserve the bowl – you’ll use it in the next step).

To the same bowl, blend the can of sweetened condensed milk, salt and vanilla extract together. Set aside.

Evenly sprinkle all of the chocolate chips over the top of the crust and 1 cup of the marshmallows.

Drizzle the sweetened condensed milk blend over the top.

Transfer to the preheated oven. Bake 12 minutes. Remove from the oven, sprinkle the remaining marshmallows over the top and bake another 10-12 minutes or until marshmallows are golden. Optional: broil 1 minute for darker golden brown color. 

Remove from the oven, cool 15 minutes then gently press mini Hershey bars into the top of the cookie bar. NOTE: if you add the Hersheys before it’s cooled, they’ll melt into the bars.

Cool completely before slicing (optional refrigerate) then use a sharp knife to slice into squares.

Tips for making S’Mores Cookie Bars:

• Use the bottom of a measuring scoop to press and form the crust.
• Pack the crust well so the bars hold together when you slice it.
• Give the bars time to cool before you add Hershey bars so they don’t melt completely.
• If you’re serving these for a party, chill for a few minutes in the fridge for more even edges when you slice it.

Subs and variations:

• Swap milk or or dark chocolate chips.
• Add nuts for texture and flavor.
• Use mini chocolate chips.

Storage:

These cookie bars will keep in an airtight container or covered in plastic up to 3 days at room temperature.

These bars freeze really well. Store in a freezer-safe container with parchment between layers up to 2 months. Thaw on the counter before eating.

FAQ:

Can these bars be made ahead of time? Absolutely. They’re a great make-ahead dessert – personally, I think they taste even better the next day.

Can marshmallow creme be used instead of marshmallows? I don’t recommend it. The bars may be too gooey.

Can I use different chips? Yes – milk chocolate, dark chocolate, peanut butter – even butterscotch chips would be delish.

Do these cookie bars need to be refrigerated? No – store on the counter at room temp.

More easy summer desserts:

No Bake Mason Jar Cheesecake

Skillet Chocolate Chip Cookie

Strawberry Pretzel Jello

Ready to try this S’Mores Bars recipe? Full printable details in the recipe card below.

Enjoy!