S'mores Cookie Bars

Holding a s'mores cookie bar, displaying its gooey and irresistible inside.

5 from 4 votes

These S'mores Cookie Bars have everything you love about campfire s’mores, all packed into a gooey, layered treat! Melty marshmallows, rich chocolate, and a graham cracker oatmeal crumb crust that holds it all together.

Prep Time25

Cook Time21

Total Time46

Course: Dessert, Snack

Cuisine: American

Keyword: Smores Cookie Bars

Servings: bars

Author: Chelsea Lords

Cost: $5.32

Equipment

8 x 8-inch baking pan or 9 x 9-inch for thinner bars
Parchment paper

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

US - Metric

Instructions

Preheat oven to 350°F. Line an 8x8 or 9x9-inch baking pan with parchment paper and set aside. I prefer 8x8 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 350℉ 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 don’t 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 13–15 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 2–3 days (store in an airtight container).

Video

Notes

Note 1: Don’t add hot butter to the sugar—it 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