S’mores Cookie Bars

Why you’ll love S’mores Cookie Bars

1. All the classic s’mores flavours: chocolate, marshmallow, and biscuit in one easy bake
2. Gooey, melty centre with crisp golden edges
3. No campfire needed, it’s the perfect indoor version of a classic treat
4. Simple to make and great for feeding a crowd
5. Rich, indulgent and seriously satisfying for any sweet craving

How to make S’mores Cookie Bars

Ingredients

• 160 g (1 ⅛ cups) plain (all-purpose ) flour
• 100 g (7 tbsp) unsalted butter, melted and cooled
• 1.5 tsp vanilla extract
• 85 g (⅓ cup + 1 tbsp) light brown sugar, packed
• 55 g (¼ cup) granulated sugar
• 1 large egg, room temperature
• ¼ tsp baking soda
• 1/2 tsp salt
• 160 g (1 ¼ cups) chocolate chips, divided
• 60 g (1 ¼ cups) mini marshmallows
• 6 digestive biscuits (or 6 graham crackers), roughly broken

Instructions

1. Preheat oven
   Heat oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
2. Mix dry ingredients
   In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Prepare wet mixture
   In a large bowl, whisk melted butter, brown sugar, and granulated sugar for about 2–3 minutes until smooth.
   Add the egg and vanilla, whisking another minute until slightly pale and creamy.
4. Combine
   Add the dry ingredients to the wet and mix gently until combined.
   Fold in about ⅔ of the chocolate chips (save the rest for the top).
5. Assemble the layers
   • Line the base with graham crackers or digestive biscuits.
   • Spread half the cookie dough evenly over the top.
   • Add a layer of marshmallows and a sprinkle of remaining chocolate chips.
   • Drop spoonfuls of the remaining dough on top and gently spread to cover (it doesn’t have to be perfect — the marshmallows will melt through).
6. Bake
   Bake for 25–28 minutes, or until the top is golden brown and marshmallows are gooey.
7. Cool & cut
   Let the bars cool completely in the pan before slicing. They’ll set as they cool.

Tips

• For extra gooey centres, bake closer to 25 minutes.
• Chill for 30–60 minutes before cutting for cleaner slices.

Storage tips

1. Room temperature: Store in an airtight container for up to 3–4 days
2. Keep them covered: Prevents the marshmallow from drying out and going hard
3. Layer with parchment: Stops them sticking together (marshmallow gets sticky!)
4. Avoid the fridge: Can make them firm and less gooey
5. Reheat to serve: Microwave for 10–15 seconds to bring back that melty centre
6. Freezing option: Wrap individually and freeze for up to 2 months, defrost and warm slightly before eating

S’mores Cookie Bars

Gooey, chocolate loaded cookie bars layered with biscuit and toasted marshmallow for the ultimate s’mores-inspired treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Servings: 9 large squares

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 160 g 1 ⅛ cups plain (all-purpose ) flour
• 100 g 7 tbsp unsalted butter, melted and cooled
• 1.5 tsp vanilla extract
• 85 g ⅓ cup + 1 tbsp light brown sugar, packed
• 55 g ¼ cup granulated sugar
• 1 large egg room temperature
• ¼ tsp baking soda
• 1/2 tsp salt
• 160 g 1 ¼ cups chocolate chips, divided
• 60 g 1 ¼ cups mini marshmallows
• 6 digestive biscuits or 6 graham crackers, roughly broken

Method

 

1. Heat oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, whisk melted butter, brown sugar and granulated sugar for about 2–3 minutes until smooth.
4. Add the egg and vanilla, whisking another minute until slightly pale and creamy.
5. Add the dry ingredients to the wet and mix gently until combined.
6. Fold in about ⅔ of the chocolate chips (save the rest for the top).
7. Line the base with graham crackers or digestive biscuits and spread half the cookie dough evenly over the top.
8. Add a layer of marshmallows and a sprinkle of remaining chocolate chips.
9. Drop spoonfuls of the remaining dough on top and gently spread to cover (it doesn’t have to be perfect, the marshmallows will melt through).
10. Bake for 25–28 minutes, or until the top is golden brown and marshmallows are gooey.
11. Let the bars cool completely in the pan before slicing. They’ll set as they cool.