S'mores Cookie Bars are a fun dessert to make for picnics and parties. The graham cracker cookie base is topped with fluffy marshmallow frosting, chocolate bars, and mini marshmallows. Enjoy the classic s'mores flavors you love, with no campfire needed!
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I have made it my personal mission to add s'mores flavors to as many recipes as possible. Over the years, I have made s'mores popcorn, s'mores pie, and even a s'mores Danish. I call it "s'mores-itizing" all the things!
Honestly, this whole s'mores thing started years ago when our kids were younger. During bonfire nights, they would swing flaming marshmallows around, and then I would find sticky goo everywhere. So, I started looking for ways to add those flavors to my recipes, and sugar cookies seemed like a fun one to try.
Of course, once I discovered sugar cookie bars, I have never looked back. I'm all about pressing the dough into a pan instead of cutting multiple cookies. I have tried so many fun variations, but these s'mores cookie bars are still one of my absolute favorites.
Adding graham cracker crumbs to the dough takes them to a whole new delicious level. And my fun twist to the cookie bars was a sweet marshmallow frosting topped with candy bars.
Why You'll Love These S'more Cookie Bars
- Classic s'mores flavors without a bonfire. Graham cracker sugar cookies, marshmallow frosting, and chocolate candy bars make every square taste like a yummy s'more. No fire, no mess, and no gooey marshmallow on everything!
- Made and frosted in one pan! Press the dough into a pan, bake, frost, and serve it all from the same dish.
- Great dessert for any occasion. These bars are always a hit at summer parties, picnics, potlucks, or bake sales. Each pan makes 24 bars, so you have plenty to share. They are also the perfect treat to make for National S'mores Day on August 10th.
If you love s'mores desserts, you might also want to check out these s'mores cookie cups or these s'mores chocolate chip cookies.
Ingredients Needed
These s'mores sugar cookie bars are easy to make with basic pantry staples and a few fun toppings. Scroll down to the printable recipe card for the exact amounts.
- Unsalted Butter: Softened butter gives the cookie base a rich and tender texture.
- Granulated Sugar and Brown Sugar: Using both sugars adds a good balance of sweetness and moisture. Plus, the brown sugar adds a subtle caramel flavor that enhances the graham cracker flavor in the dough.
- Vanilla Extract: Adds a warm, sweet flavor.
- Large Egg: Binds all the ingredients together.
- Baking Powder: Gives the cookies just enough lift so they bake up soft and tender instead of dense and flat.
- All Purpose Flour: Provides the structure to the dough.
- Graham Crackers: I like to add crushed crumbs to the dough to add a graham cracker flavor. Crush whole crackers in a food processor or in a ziplock bag with a rolling pin for the freshest crumbs.
- Marshmallow Buttercream Frosting: Gives these cookie bars a pretty appearance and a classic s'mores flavor. It's so light and fluffy!
- Mini Marshmallow Bits: These little tiny marshmallows are the dried, crunchy kind found in the baking aisle. Regular marshmallows will also work, but the little ones add a slightly crunchy texture.
- Hershey's Bars: Cut the regular or snack-sized chocolate bars into small chunks, then press them into the frosting for a fun garnish.
Recipe Variations
- Try a toasted marshmallow topping. Sprinkle chocolate chips over the hot cookie base as soon as the pan comes out of the oven. Let it sit for a few minutes, then spread the melty chocolate into an even layer. Add mini marshmallows to the top, then place the pan under the broiler for 1 minute to toast them golden.
- Add chocolate chips to the dough. Stir ½ cup mini chocolate chips into the cookie dough before pressing it into the pan.
- Add a crunch. Sprinkle the top of the frosting with graham cracker pieces, teddy grahams, or Golden Grahams cereal.
- Make a half batch. Cut the ingredients in half, press the dough into a greased 8x8 pan, and bake for a few minutes less.
How To Make S'mores Cookie Bars
The dough for these easy sugar cookie bars comes together in minutes. The best part about this dessert is that you bake and frost it in one pan.
- Make the cookie dough. Beat the butter and both sugars in a large bowl until creamy. Add the vanilla and egg and mix again. Slowly mix in the dry ingredients until a soft dough forms.
- Bake and cool. Press the dough into the bottom of a prepared pan. Bake until the edges are just lightly golden.
- Make the frosting. Mix the frosting ingredients in a bowl until light and fluffy. Spread evenly over the cooled bars.
- Decorate. Sprinkle chopped candy bars and mini marshmallow bits generously over the buttercream topping.
BruCrew Tips
- Line the baking dish with foil or parchment paper. This makes it so much easier to lift the entire cookie slab out of the pan for cutting. Plus, cleanup is a breeze.
- Use a stand mixer. If you are using a hand mixer, the dough will take longer to come together.
- Do not overbake! Pull the pan when the edges of the bars are lightly golden, and the centers still look slightly underdone. They will continue to bake and set as it cools.
- Cool completely before frosting! I cannot stress this enough! Warm cookies will melt the frosting, which will run and soak into the sides.
- Use a hot knife to cut clean squares. I like to run a long knife under very hot water, then dry it off before making cuts. Wipe it clean after every cut for the cleanest edges.
- Add the toppings right before serving. The mini marshmallows will begin to soften the longer they sit in the frosting. The same goes for graham crackers if you are adding those.
Storing and Freezing
On the Counter: Keep the frosted s'mores bars in an airtight container at room temperature for 4-5 days.
In the Freezer: Wrap each bar without extra toppings in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then unwrap and bring to room temperature before adding the chocolate and marshmallow pieces.
FAQs
A buttercream frosting is better for this style of sugar cookie bars and gives you the best texture. Marshmallow creme fluff is much stickier and harder to work with as a topping.
More Sugar Cookie Bar Recipes
- Chocolate Mint Bars
- Pina Colada Bars
- Lemon Cookie Bars
- Funfetti Sugar Cookie Bars
- Salted Caramel Chocolate Bars
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Recipe
S’mores Sugar Cookie Bars
Gooey marshmallow frosting and chocolate bars make these sweet S'mores Sugar Cookie Bars a fun dessert for summer picnics and parties.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 ½ cups all purpose flour (180g)
- 1 cup graham cracker crumbs
- ½ batch Marshmallow Buttercream Frosting
- ⅔ cup mini marshmallow bits
- 12 snack sized Hershey bars, cut up
Instructions
- Preheat the oven to 375°F. Spray a glass 9x13 dish with nonstick spray.
- Beat the butter and both sugars until creamy. Add the vanilla and egg and beat again.
- Stir together the baking powder, salt, flour, and graham crumbs. Slowly add to the butter mixture until a soft dough forms. (If you are using a hand mixer, this may take some time.)
- Press the dough into the bottom of the prepared pan. Bake for 14 minutes. Cool completely.
- Spread the marshmallow frosting over the cooled cookie bars, then top with the marshmallow bits and chocolate bars.
Notes
- Line the baking dish with foil or parchment paper. This makes it so much easier to lift the entire cookie slab out of the pan for cutting. Plus, cleanup is a breeze.
- Use a stand mixer. If you are using a hand mixer, the dough will take longer to come together.
- Do not overbake! Pull the pan when the edges of the bars are lightly golden, and the centers still look slightly underdone. They will continue to bake and set as it cools.
- Cool completely before frosting! I cannot stress this enough! Warm cookies will melt the frosting, which will run and soak into the sides.
- Use a hot knife to cut clean squares. I like to run a long knife under very hot water, then dry it off before making cuts. Wipe it clean after every cut for the cleanest edges.
- Add the toppings right before serving. The mini marshmallows will begin to soften the longer they sit in the frosting. The same goes for graham crackers if you are adding those.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 19mgSodium: 128mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Laura says
Can these be frozen?
Jocelyn says
Yes these bars freeze beautifully! Just wait to add the toppings until after they thaw. The cookie pieces can get soggy and the chocolate may discolor when frozen and thawed.
S. Brady says
Slurp......Slurp.........Slurp...........Nothing to say! simply mindblowing recipe!
Anh Buon Va Tam Trang Nhat says
If I want to halve this recipe, what should I do about the eggs? Everything else looks easy to cut in half. Thanks!
Jocelyn says
One large egg is about 1/4 cup. Whisk together the egg yolk and white, and then divide that mixture in half. You will use about 2 Tablespoons of egg if you are halving the entire cookie bar recipe. I hope you enjoy the cookies!
Tsimtsim says
I'm almost drooling on my screen, looks soo delicious! I need to try to make them asap!
Melanie |Melanie Makes says
Love how you've made sugar cookies so easy by making them in bar form! Pinned!