I’ve made a lot of s’mores in my life: classic over the fire, chewy s’mores cookies with marshmallow centers, even rolled into gooey s’mores cinnamon buns with graham cracker crust. But these s’mores cookie bars? They’re what I throw together when I’m (as usual) on dessert duty.
The graham cracker cookie dough bakes up soft and chewy, there’s a thick layer of gooey, melty chocolate, and it’s all topped with a cloud of marshmallow creme frosting that stays plush but sets just enough to slice.
It’s easy to make and exactly the kind of summer dessert bar I want to eat all season long!
How to Make Them
1
Make the graham cracker cookie dough. It comes together quickly in a stand mixer: soft, buttery, and packed with graham cracker crumbs for that classic s’mores flavor!
2
Spread half of the graham cracker cookie base into an 8×8 baking pan. Then, lift it out and transfer it to a plate or cutting board, something flat that you can pop in the fridge.
3
Reline the pan and spread the remaining dough into it. Put both layers into the fridge to chill for 30 minutes.
4
Make the chocolate filling. It should be thick and glossy. Similar to brownie batter!
5
Spread the chocolate filling. Pour the chocolate filling over the chilled bottom cookie layer (the one in the pan) and smooth it out into an even layer.
6
Add the top cookie layer. Take the chilled dough from the fridge, peel off the parchment, and place it upside down over the chocolate filling. Flat side up for a smooth top!
7
Bake the s’mores bars until the edges are golden brown and the top is puffy and set. It should look soft and matte, but not wet or shiny in the center.
8
Frost and slice. Once the bars are completely cool, spread the marshmallow frosting over the top. Let the icing set, then slice into 15 squares using a sharp knife. For clean edges, run the knife under hot water and wipe it clean between cuts.
Already halfway to licking the pan clean? Same. But if you want to double down on the s’mores love, try my s’mores brownies with homemade marshmallow next. They’re rich, chewy, and packed with that gooey, toasty thing we all go back for one more bite of.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
S’mores Cookie Bars with Marshmallow Frosting
Equipment
- square 8×8 metal baking pan
Ingredients
Graham Cracker Cookie Crust
- 1 cup unsalted butter, room temperature
- 1 1/4 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla paste or extract
- 1 1/2 cups all-purpose flour, *See notes below for measuring*
- 1 cup finely ground graham cracker crumbs
- 1/2 teaspoon fine sea salt
Chocolate Filling
- 3/4 cup dark or semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 large egg
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 tablespoon cocoa powder
- 1/4 teaspoon fine sea salt
Marshmallow Frosting
- 3.5 ounces marshmallow creme
- 1.5 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla paste
- Graham cracker crumbs, for topping
Instructions
- Line an 8×8 metal baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixer bowl or with a hand mixer, cream the butter and powdered sugar together. Pulse it first, so that the sugar doesn’t fly everywhere!1 cup (219 g) unsalted butter, 1 1/4 cup (150 g) powdered sugar
- Once combined, mix in the egg and vanilla until well combined. Then fold in the flour, graham cracker crumbs, and salt.1 (50 g) large egg, 1 teaspoon (4 g) vanilla paste or extract, 1 1/2 cups (190 g) all-purpose flour, 1 cup (100 g) finely ground graham cracker crumbs, 1/2 teaspoon fine sea salt
- Split the dough in half, evenly spreading one half into the prepared baking pan (roughly 345 grams for each portion). Then, remove the parchment paper, place the layer on a plate or cutting board, and set it aside. Re-line the baking pan the same way, and evenly spread the remaining dough into the bottom of the pan again. Chill both in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 325°F.
- Then, make the chocolate filling. Melt the chocolate chips and butter together until smooth. Whisk in the egg, brown sugar, and vanilla until combined. Then, whisk in the cocoa powder and salt.3/4 cup (150 g) dark or semi-sweet chocolate chips, 1/4 cup (56 g) unsalted butter, 1 (50 g) large egg, 1/4 cup (50 g) brown sugar, 1 teaspoon (2 g) vanilla, 1 tablespoon (12 g) cocoa powder, 1/4 teaspoon fine sea salt
- Remove both layers of cookie dough from the fridge. Pour the chocolate filling over the bottom layer in the baking pan, evenly spreading it to fill the pan. Then, carefully remove the parchment paper from the top layer and place it upside down (flat side up) on top of the filling.
- Bake in the preheated oven for 40-45 minutes, or until the top is puffy and the edges are golden brown. You may notice the top appears slightly blotchy in the center, which is normal! Let the pan cool on a wire rack for 2-3 hours, or until completely cool.
- To make the marshmallow icing, combine the marshmallow creme and cream cheese in a medium bowl with a spoon until smooth. Then, whisk in the heavy cream and vanilla until smooth.3.5 ounces marshmallow creme, 1.5 ounces cream cheese, 1/4 cup heavy cream, 1 teaspoon vanilla paste
- Spread the marshmallow icing over the top of the s’mores bars. Set aside to let the icing set, about 30 minutes. Sprinkle with extra graham cracker crumbs if desired.Graham cracker crumbs
- Then, use a sharp knife, running it under hot water and wiping it clean between cuts, and cut it into 15 bars.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
