Hey, Let’s Bring the Campfire Magic Indoors!

Picture this: golden graham crackers, melty chocolate, and ooey-gooey marshmallows… but without wrestling with campfire sparks or wondering if that stick is *really* clean. *Yes, please!* If you’re anything like me (hi, I’m Isla from BiteTide!), s’mores aren’t just a treat—they’re pure, sticky-fingered joy wrapped up in a summer memory. But let’s be real: building a fire in your apartment isn’t exactly practical (or legal, oops!). That’s where these S’mores Cookie Bars ride in like a flavor superhero! 🦸‍♀️

Imagine a soft, buttery cookie base loaded with toasty graham cracker crumbs, layered with pools of melted chocolate and swoops of dreamy marshmallow crème. They bake up golden, smell like a hug from your favorite camp counselor, and cut into perfect squares of nostalgia. No firepit? No problem! These bars are your year-round ticket to s’mores bliss—whether you’re feeding a backyard BBQ crowd, surprising your book club, or just treating yourself after a wild Wednesday. They come together faster than you can say “where’s the lighter fluid?” and trust me, that melty marshmallow pull? *Pure magic.* Ready to make your kitchen smell like happiness? Let’s grab that spatula!

My Marshmallow Mishap That Sparked It All

Okay, story time! My obsession with s’mores started young. Every summer, my dad would haul our rusty fire pit to our tiny backyard in our coastal town. One sticky July night, I was determined to make the *ultimate* s’more—I piled on *three* marshmallows. Ambition, right? I triumphantly held my skewer over the flames… until POOF! My marshmallow mountain burst into a flaming meteor! I panicked, waved the stick like a flag, and launched that molten sugar blob straight onto my dad’s flip-flop. He did a hop-skip-yelp dance we still imitate at family gatherings!

That moment taught me two things: 1) Fire is unpredictable, and 2) The *spirit* of s’mores—that cozy, communal sweetness—is what really matters. These cookie bars? They’re my grown-up solution to chasing that feeling without the pyrotechnics (or burnt footwear). Every time I swirl that marshmallow crème, I giggle remembering Dad’s “hot foot” dance. It’s the messy, joyful heart of s’mores—minus the fire hazard!

S’mores Cookie Bars

Author: islamerrick
Total Time: ~45 mins
Yield: 16 bars 1x

Print Recipe

Description

All the campfire magic of classic s’mores—without the flames! These soft, gooey cookie bars are layered with graham cracker crumbs, melty chocolate chips, and swirls of marshmallow crème. Whether you’re reliving summer or just craving something sweet, these bars bring the joy in every bite.

Ingredients

Scale

½ cup (113g) unsalted butter, softened

¾ cup (150g) packed light or dark brown sugar

1 large egg, room temp

1 tsp vanilla extract

1 cup (125g) all-purpose flour

1 cup (120g) graham cracker crumbs (about 8 full sheets)

½ tsp baking powder

¼ tsp salt

1 cup (180g) semi-sweet chocolate chips

1 heaping cup marshmallow crème (store-bought or homemade)

Instructions

Preheat oven to 350°F (177°C). Grease or line an 8×8-inch baking pan.

Cream butter and sugar in a large bowl until light and fluffy. Mix in the egg and vanilla.

Combine dry ingredients (flour, graham crumbs, baking powder, salt) and stir into the wet mixture until combined.

Press two-thirds of the dough into the pan. Spread marshmallow crème on top (wetting your spoon helps spread it easier).

Sprinkle chocolate chips, then gently dollop remaining dough on top in clumps—don’t worry about covering completely.

Bake for 25–30 minutes or until golden brown and slightly firm in the center.

Cool completely before cutting into bars. (Trust us—it’s worth the wait.)

Prep Time: 15 mins
Cook Time: 25–30 mins
Category: dessert

Nutrition

Calories: 230
Fat: 11g
Carbohydrates: 31g

Gather Your Flavor Crew

Simple pantry heroes make these bars shine! Here’s your lineup:

½ cup (113g) unsalted butter, softened – Your flavor foundation! Unsalted lets you control the salt. If you only have salted, skip the added salt later.
¾ cup (150g) packed light or dark brown sugar – Dark brown adds a deeper molasses hug, light keeps it mellow. Pack it tight!
1 large egg, room temp – Room temp blends smoother. No time? Submerge it in warm water for 5 mins.
1 tsp vanilla extract – The secret whisper of warmth. Pure extract > imitation, always.
1 cup (125g) all-purpose flour – Spoon & level it! Don’t scoop from the bag—you’ll pack in too much.
1 cup (120g) graham cracker crumbs – ~8 full sheets. Blitz them in a baggie with a rolling pin! Gluten-free? Use GF grahams.
½ tsp baking powder – Our little lift agent for chewy-gooey perfection.
¼ tsp salt – Flavor enhancer! Balances the sweet.
1 cup (180g) semi-sweet chocolate chips – My MVP! Semi-sweet plays nice with the marshmallow. Chopped chocolate bars work too.
1 heaping cup marshmallow crème – The star! Store-bought is easy (Jet-Puffed!). Feeling fancy? Whip homemade fluff!

Chef’s Tip: Measure your graham crumbs *after* crushing. Crushing compacts them—you want fluffy cups!

Let’s Bake Some Magic: Step-by-Step

Ready? Aprons on, oven preheating to 350°F (177°C)! Grease or line an 8×8 pan with parchment paper (trust me, parchment is your bestie for clean lifts!).

Cream Butter & Sugar: In a large bowl, beat softened butter and brown sugar with a hand mixer (or stand mixer) for 2-3 minutes until it’s light, fluffy, and the color of beach sand. “Fluffier butter = chewier bars!” Scrape the bowl sides halfway.
Egg & Vanilla Party: Beat in the egg and vanilla until just combined—don’t overmix! It should look smooth and glossy.
Whisk Dry Crew: In another bowl, whisk flour, graham crumbs, baking powder, and salt. Whisking = no baking powder lumps! Bonus: It toasts the graham flavor.
Marry Wet & Dry: Gently fold dry ingredients into wet ingredients with a spatula until *just* combined. No overmixing! Overworked dough = tough bars. Fold in chocolate chips (save a handful for topping if you’re extra!).
Layer It Up: Press ⅔ of the dough firmly into your pan. Wet your fingers or use a glass bottom to press without sticking!
Swirl Time! Spoon marshmallow crème over the dough layer. HACK: Lightly wet your spoon—the fluff glides like a dream! Spread gently, leaving a tiny border.
Chocolate & Dough Dollops: Sprinkle remaining chocolate chips evenly. Take the rest of your dough and pinch small clumps. Scatter them over the top—don’t cover completely! We want marshmallow peeking through.
Bake to Golden Bliss: Bake 25-30 minutes. Rotate pan halfway. Watch closely after 20 mins! Bars are done when edges are golden brown and the center looks *slightly* firm (it sets more as it cools).
Cooling is Crucial: Let bars cool COMPLETELY in the pan! I know, the wait is torture—but cutting warm bars = marshmallow lava flow. Set a timer for 2 hours, walk away!

Serving Up the Gooey Goodness

Once cool, lift bars out using parchment overhang. Slice into 16 squares with a sharp knife—wipe the blade between cuts for clean edges! Serve these beauties at room temperature. Pair with cold milk for classic vibes, or up the ante: crumble a bar over vanilla ice cream, or pack them for a picnic (they travel like champs!). For extra ✨campfire vibes✨, toast extra mini marshmallows with a kitchen torch and pop one on top of each bar right before serving!

Make It Your Own: Fun Flavor Twists!

Love customizing? Try these tasty spins:

Salty-Sweet MVP: Sprinkle ½ tsp flaky sea salt over marshmallow layer before adding chocolate chips.
Peanut Butter Paradise: Swirl ¼ cup creamy PB into the marshmallow layer before topping with dough.
Dark & Stormy: Swap semi-sweet chips for dark chocolate chunks + add 1 tsp orange zest to the dough.
Gluten-Free Joy: Use GF graham crackers + 1-to-1 GF flour blend (like Bob’s Red Mill).
Fruity Fire: Press ½ cup dried cranberries or chopped tart cherries into the marshmallow layer.

Isla’s Extra Crumb… I Mean, Thoughts!

This recipe was born during a rained-out camping trip (total bummer!). My kids were craving s’mores, so we improvised with what we had—and these bars stole the show! Over time, I learned a few things: Using marshmallow *crème* instead of whole marshmallows prevents a tough, chewy layer. And that cooling wait? NON-NEGOTIABLE. Once, I cut them warm for impatient kiddos… let’s just say we ate s’mores *soup* with spoons! 😂 Now, I hide them until fully set. Pro tip: These freeze amazingly! Layer cooled bars between parchment in a container; thaw at room temp. Perfect for surprise sweet attacks!

Your S’mores Bar SOS: Fixes & Tips!

Q: Can I use regular marshmallows instead of marshmallow crème?
A: I don’t recommend it! Whole marshmallows can melt unevenly, creating hard, sticky patches or disappearing entirely. Marshmallow crème gives that iconic swirl and stays gloriously gooey!

Q: Why are my bars crumbly/dry?
A: Two likely culprits: 1) Over-measuring flour (always spoon & level!). 2) Overbaking. Pull them out when the center *just* loses its jiggle—they firm up as they cool. If your oven runs hot, check at 22 minutes!

Q: Can I double this recipe?
A: Absolutely! Double all ingredients and bake in a 9×13 pan. Start checking at 30 minutes—it might need 35-40 mins. The center should be slightly firm when pressed.

Q: How do I store leftovers? Do they need refrigeration?
A: Store cooled bars in an airtight container at room temp for up to 3 days. The marshmallow stays perfect! For longer storage, freeze for up to 3 months. No fridge needed—it can dry them out.

Nutritional Info (Per Bar)

Note: Estimates vary based on specific ingredients. Enjoy as a sweet treat!

Who says you need a campfire to enjoy the nostalgic magic of s’mores? These Gooey S’mores Cookie Bars bring all the flavor and none of the mess, serving up a buttery graham cracker base, melty chocolate, and perfectly gooey marshmallow crème. Ready in no time, they’re the ultimate crowd-pleaser for any occasion. Whether you’re looking for a treat to impress at your next BBQ or just a simple way to satisfy your sweet tooth, these bars are a guaranteed hit. Grab a glass of milk, kick back, and enjoy a warm, gooey bite of campfire bliss—no firepit necessary!