S’mores Cookie Bars

Every year, I find that perfect fall recipe, and this year, it would be these S’mores Cookie Bars! The combination of marshmallow creme and chocolate chips on top of a delicious cookie crust filled with graham crackers makes for a melt-in-mouth experience that keeps guests returning for just one more bite! This dessert dish always returns empty and has become a regular in our dessert rotation.

I would be safe to say that my whole family loves these s’mores cookie bars. They are soft and chewy with just enough of that beloved s’mores flavor. Not too rich and or bland. My husband has been known to have the kids snatch a few extras from the line before they run out, and I have been guilty of eating them for breakfast. These s’mores cookie bars can not be beaten. Addicting and delicious, this s’mores recipe is a fantastic addition to any family cookbook.

How to make 9×13 in Pan of S’mores Cookie Bars

With a bit of patience and the willingness to get messy, these S’mores Cookie Bars come together beautifully, complete with that roasted marshmallow look. And the best part is that you can stock marshmallow fluff and graham crackers in your pantry for fall for an amazing dish that comes together with pantry staples!

Ingredients for S’mores Bars

1 cup salted butter, softened at room temperature

1 1/2 cup packed brown sugar, light or dark

2 large eggs at room temperature

3 teaspoons vanilla extract

2 cups flour

2 cups crushed graham crackers(about 8 full sheets). Pieces should be smaller than a dime.

1 teaspoon baking powder

2 cups semi-sweet chocolate chips

2 cups minimal(or more if desired. I tend to use 2-3 cups.) marshmallow creme(‘Fluff’ as we know it.) Regular marshmallows can NOT be substituted for marshmallow creme as creme was designed to withstand the oven’s heat. Regular marshmallows will melt into the dough, disappear, and disappoint you.

Directions for S’mores Cookie Bars

First, preheat oven to 350°F. Lightly grease a 9×13-inch baking pan with cooking spray. (Or line it with parchment paper that extends up the sides and out of the pan by at least an inch so the bars can be lifted out of the pan once cooled.)

Then, in a large bowl with an electric mixer or stand mixer, cream the brown sugar and butter until fluffy, about 2 minutes. Next, mix the eggs and vanilla extract until combined, scraping the bowl as needed. It is okay if the mixture appears curdled.

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Now, with a table fork, whisk together the flour, baking powder, and graham crackers in a medium bowl. Slowly add this flour mixture to the mixing bowl and blend on medium speed until combined.

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Next, take 2/3 of the graham cracker cookie dough(eyeball it) and spread it on the bottom of your prepared baking pan. It will be sticky. Now go crazy and sprinkle on a generous amount of chocolate chips. Then, spread an even layer of marshmallow creme on top by spooning it in sections and spreading it out. This is where it might get messy. Stay calm. Sprinkle the rest of the chocolate chips on top.

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Finally, dollop the rest of the cookie dough into random sections and spread them out into little islands. There should be marshmallow cream and chocolate chips peaking through.

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Bake these S’mores Bars for 30-35 minutes or until the top is golden brown. *For extra toasted marshmallow creme, broil the top for just a second! Remove the pan from the oven and place them on a wire rack. Cool bars completely, cut, and enjoy!!

Storing S’mores Cookie Bars

S’mores Cookie Bars travel and keep well making them perfect for any number of occasions. Store them in an air-tight container at room temperature for up to one week.

More Great Fall Recipes

Nothing beats a warm and hearty breakfast on a chilly fall morning! Simple pantry staples of flour, milk, salt, and pepper come together with savory browned ground breakfast sausage in a comforting breakfast of this Easy Sausage Gravy and Biscuits recipe.

Fall is for football and great gameday recipes! This Slow Cooker Buffalo Chicken Dip recipe will keep the crowd pleased even when the game looks weary. Tender chicken coated in the sweet heat of Frank’s Red Hot Hot Sauce mixed with cool Ranch, cream cheese, and shredded cheddar cheese is an easy dump-and-go chip dip recipe. Truly a party favorite, this addictive dip always disappears!

For dinner, try our Sheet Pan Lasagna or delicious Hamburger Soup with Frozen Vegetables with a homemade Peasant Bread that will please your stomach and heart!

Lastly, dessert! Fall desserts are the best. Any apple and cobbler will do, and pumpkin is always nice! Try our Apple Dump Cake for that cobbler feel. Then, this Pumpkin Pie Crunch Bake. Both are winners with family and friends!