OMG S’mores Bars
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Watch out for these super insane OMG S’mores Bars comin’ at ya! This s’more bar recipe is so addictive and tempting, you won’t be able to resist their compelling charming s’mores effect, like these S’more Cookie Bars!
No clue why s’mores have that effect on people….hmmm? Could it be the layers of luscious graham cracker cookie dough, billowy marshmallow fluff and rich milk chocolate bar all calling your name? 20 S’mores Desserts To Love are calling too!
Damn You S’mores Bars! I Can’t Quit You! 😉
This recipe for OMG S’mores bars takes the traditional campfire treat and transforms it into an easy-to-make, delicious, and indulgent snack. It’s no wonder WE can’t quit you!
Are they wooing you in like these S’more Cookie Bars, Best S’more Cookies this S’mores Cookie Cake, these S’more Cookies and this S’mores Poke Cake? Because, trust me, they do!
These bars are a twist on an old classic of s’mores, but there’s no campfire involved! Plus, you don’t use actual marshmallows, whereas these bars use marshmallow fluff instead. If you use actual marshmallows, let me know how that works out. I’ve only ever tried it with marshmallow fluff.
One of my best friends, complains about some of my over the top desserts! Especially when I load them with heaping loads of peanut butter cups, M&M’s candies, chocolate chips, candies, marshmallow fluff, etc.
I get it! I do! But sometimes it’s just essential for the rest of us to go go overboard and fantasize about and even greedily devour these OMG S’mores Bars like no one’s watching. Plus, HE should be proud of me…there are no sprinkles or pb cups in these, but there sure is a lot s’more love!
We can eat healthy tomorrow, right? Right??
Ingredients You Need for S’more Cookie Bars
S’more Cookie Bar Recipe
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- vanilla
- all purpose flour
- graham cracker crumbs
- baking powder
- salt
- 3 Giant Sized (7 oz each) Hershey’s Milk Chocolate Bars or 4 large (4.4 oz.) chocolate bars
- marshmallow fluff
Instructions How to Make S’more Bar Recipe
- Preheat oven to 350 degrees.
- Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
- In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
- Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 ½ to 2 minutes.
- Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
- Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
- Gather the dough into a ball and divide dough into 2 balls.
- Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
- Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
- Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
- Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s’mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you’ve covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it’s ok to have some marshmallow poking out.
- Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
- After baked, transfer to cool completely on a rack.
- When cool, slice and serve. Place any leftovers in sealed container.
S’more Bar Tips
- These are better served and stored at room temperature. This keeps the marshmallow in tact and gooey. The chocolate does not harden and the cookie stays soft.
- Use parchment paper to lift them completely out of the pan to cut them after they have cooled with a stainless steel spatula or a very sharp knife.
- They taste great the next day and the next day after that…after that I don’t know. I was held hostage with these until the kids finally had a chance to come over and take them away. Thank Goodness!
- You get 28 bars out of a 9×13 pan, which is a decent slice size and these are wonderful for parties and getting smiles.
More Candy Bar Ideas
- I used 3 – 7 oz. Giant Sized Hershey Milk Chocolate Bars for this recipe however, other bars you could use besides the Hershey bars, are Symphony Bars, Hershey’s Giant Cookies ‘N Creme Bars, Peanut Butter Cups or Nestle Crunch Bars or anything else you want to fill your candy bar layer with.
Storing and Serving Smores Bars
- These gooey bars can be stored in an airtight container at room temperature for about 2 to 3 days.
- Serve the bars at room temperature or you can briefly heat in the microwave the make the marshmallow extra gooey and the chocolate layer melty.
In conclusion, S’mores Bars are the perfect combination of gooey marshmallow, rich chocolate, and buttery graham cracker cookie layers. Not only are they a delicious treat, but they also bring back memories of cozy campfires and summer nights.
These easy s’more bars are so much fun to eat and it’s a great sweet treat that everyone will agree on as a new favorite because of that heavenly trio of graham crackers, marshmallow and chocolate. Enjoy! Share this recipe on Pinterest, Instagram and Facebook!
More Yummy Treats!
- Reese’s Peanut Butter Cup Explosion Brownies
- ‘Symphony’ Almond Toffee Milk Chocolate Chip Cookies
- Texas Sheet Cake
- S’mores Graham Cereal Bars
- 20 Gooey Chocolatey S’more Desserts
- Reese’s S’mores Graham Cracker Candy
- Perfect Hershey’s Chocolate Cupcakes
- S’more Ice Cream Cake
- Sheet Pan Confetti Cadbury Chocolate Easter Egg Cookie Bars
- Salted Caramel Pretzel & Peanut Dark Chocolate Brownies
OMG S'mores Bars
Ingredients
- 16 Tablespoons or 1 cup unsalted butter softened
- ½ cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ⅔ cups all purpose flour
- 1 ½ cups graham cracker crumbs about 14 full graham crackers
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 Giant Sized (7 oz each) Hershey's Milk Chocolate Bars or 4 large (4.4 oz.) chocolate bars
- 16- oz. tub or 3 cups marshmallow fluff
Instructions
- Preheat oven to 350 degrees.
- Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
- In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
- Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 1/2 to 2 minutes.
- Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
- Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
- Gather the dough into a ball and divide dough into 2 balls.
- Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
- Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
- Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
- Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s'mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you've covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it's ok to have some marshmallow poking out.
- Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
- After baked, transfer to cool completely on a rack.
- When cool, slice and serve.
Video
Recipe from The Hungry Mouse
Hi Ren! So sorry to hear that is happening! Try it with 1 1/2 cups of graham crackers instead or if you have 14 full sheets of graham crackers crushed and see if that doesn’t help you? Thank you for trying it!
Hi, I’ve made these a few times but each time, the dough is incredibly sticky and difficult to work with, not as smooth and manageable as what is pictured in your video. I put the full two cups of graham cracker crumbs, is that too much? Thanks.
I’ve never made the S’mores Cookie Cups, it’s a s’mores round up of other blogger’s recipes. I can tell you the s’mores bars are absolutely amazing though! I use Vanilla extract Jeri, but you can use either. Happy Holidays to you!!!
I’m debating between making these or the S’mores Cookie Cups you linked in the 20 best S’mores recipes blog. They both look fantastic. I’m wanting whichever is gonna be the softest and taste the most like a real S’mores. Any suggestions on that? Also for this recipe it says Vanilla. Does that mean Vanilla Flavor or Vanilla Extract? I’m assuming flavor, bc you generally say extract if it’s extract. Just wanna be sure. Thanks for any feedback, I’ll be checking back regularly????
Wow! You had your hands full, that’s a lot of bars to make! 🙂 I’m honored that you chose mine and it worked out so well for your festival. Thank you so much for sharing Breeanna! That makes my day!!! xo
I made this recipe at work today for a food and wine festival we were catering and I had to make enough for 150 people! We don’t have an oven or a mixer where I work so I phad to do everything by hand, and I mean literally creaming 8 lbs of butter and sugar with my hands cause there’s no way a whisk would have helped me there haha. So we had 3 giant shafer pans full and cooked them in a small smoker we had behind the restaurant and It tasted like we just roasted them over a campfire! We sprinkled a tiny bit of cayenne on top after we cooked them and all of the different flavors together were so good!! Everyone was raving about it and coming back for more all night! There were 12 other businesses set up with food there and we heard from so many people that ours was the most unique and best! So thanks for making this amazing recipe!
These are addicting. My husband and I actually really enjoyed them cold- straight out of the fridge. They didn’t last long. 🙂
Hi Judy, I’m talking the Giant sized 7 oz bars or you could use regular sized Hershey bars, enough to cover the the chocolate layer.
Are you talking about three 1 pound bars of Hershey’s chocolate bars? That’s $45 with of chocolate in one dessert????
Bars can be frozen for up to 3 months. Make sure you cut them first and then freeze on a baking sheet and then freeze sealed. Simply thaw overnight in the refrigerator, then bring to room temperature before serving. Enjoy Sarah!
Can you freeze these?
Awesome to hear Jes! Thank you for sharing! Happy Holidays! xo
I made this’s 3times in the past month and can’t get enough!!
I would think you could use home-made marshmallow fluff, I’ve only used store bought though. Enjoy!
Thinking of making these- since they are totally drool-worthy! Do you think homemade marshmallow fluff would work? Or stick to store bought?
Paige I’m so happy you loved them but you had problems. Did you let them completely cool before cutting them? Don’t remove them from the pan until they are. Hope that helps your solution! xo
I need some help, mine came out as one gooey mess and the top almost slid right off the top of the chocolate when I transferred it from the baking dish.
It was absolutely delicious but it was no s’mores for me. We had to use a fork and bowl because it all fell apart. Can anyone help with tips? I followed the recipe exact but I’m wondering why we cut the dough into strips to place the top layer and how to keep it from falling apart like that? I want to get this recipe down because these would be incredible to give out!
Sounds like an awesome plan! I hope you enjoy Brenda!! Sooo yummy! xo
Hi, these look like they have my name on them. I will get my torch out and ready to toast my square or two. Thankyou
Hey Kim, it’s marshmallow Fluff as in the jar. xo
Hi! Do you suggest the fluff jar or the frozen tub — like cool whip? Thanks!
They definitely do not last. Ha! Thanks so much Laura!
These wouldn’t;t last more than a few minutes in my house. So so tempting!
I think so to Suzan! Thank you so much!! xo
This recipe is perfect, I was just thinking about making S’mores, and these are an amazing upgrade!
You are so sweet Catherine! Thank you so much! 🙂
I love every single thing you make, but I think these might be my very favorite! 😀 I seriously wish I could reach in and grab the entire batch for myself! And love, love that these can be made a day ahead and no campfire needed– you win best S’mores creation!!
Thank you so much Kelly! Glad you GET IT too! 🙂
Mmmmm….yeah. So I would eat the whole pan of these hehehehe. And I would never complain about any of your desserts….I would gladly eat any of your creations. Bring on all the heaps of peanut butter and candy etc! Totally PINNED this before I even got to the recipe ahahaha.