Chewy S’mores Cookie Bars with Graham Cracker Crust

These easy S’more Cookie Bars start with a simple graham cracker base topped with a gooey chocolate chip cookie dough layer folded with mini marshmallows and chocolate chips. Baked in a 9×13 pan, they’re chewy, melty, and perfect for sharing.

Whether you need an easy summer treat or a simple potluck dessert, these S’more Cookie Bars are a crowd-pleaser.

Why I Love These S’more Bars

1. No fancy layers: You can make these bars in one bowl in under ten minutes—no chilling required and no separate, time-consuming layers.
2. One bowl, no mixer: Everything is mixed by hand, so no stand or hand mixer is needed.
3. Gooey center, firm crust: A graham cracker bottom gives structure while the cookie dough with marshmallows stays soft and melty.
4. Kid-friendly: Ideal for after-school snacks, parties, or summer treats — they behave like a giant s’more in bar form.

Ingredients for S’more Bars

• Cookie dough: unsalted butter, brown sugar, granulated sugar, 1 large egg, vanilla extract, baking soda, baking powder, salt, all-purpose flour.
• Graham crackers (divided: about 17 to line the pan + 8 to crush into ½ cup crumbs)
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips (½ cup mixed into the dough and ½ cup sprinkled on top)
• Optional: Hershey bar rectangles for pressing on warm bars

Tip: You can use premade cookie dough, but you may need to adjust the pan size and baking time to get the best texture.

Step 1: Prepare the Graham Cracker Crust

Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch pan with nonstick cooking spray. Place about 17 graham cracker squares in the bottom of the pan so they cover the surface. Set aside.

Step 2: Crush Graham Crackers

Place the remaining 8 graham cracker squares in a sealed plastic bag and crush using a rolling pin or heavy pan until you have about ½ cup of crumbs. Set the crumbs aside to add to the cookie dough.

Step 3: Make the Cookie Dough Layer

In a small microwave-safe bowl, melt ½ cup (1 stick) unsalted butter in 20–30 seconds—just until melted, not hot. Transfer the butter to a large mixing bowl and stir in ½ cup brown sugar and ¼ cup granulated sugar with a spatula until combined. Mix in 1 large egg and 1½ teaspoons vanilla extract.

Add ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt and stir. Fold in 1¼ cups all-purpose flour and the ½ cup graham cracker crumbs until the flour is fully incorporated. Finally, fold in 1 cup mini marshmallows and ½ cup chocolate chips.

Step 4: Drop Dough into Pan

Using a spoon or clean hands, drop portions of dough across the graham cracker-lined pan in small chunks. Spreading the dough in small pieces makes it much easier to distribute and smooth than trying to push a single large mass.

Step 5: Press & Smooth Dough

Press the scattered dough gently with a spatula or your hands until it forms an even layer, being careful not to shift the graham crackers too much. Once smooth, sprinkle the remaining ½ cup chocolate chips across the top and press them lightly into the surface.

Step 6: Bake, Cool, Cut

Bake at 350°F for 12–14 minutes, or until the top is lightly golden and the marshmallows are just toasted. Avoid overbaking so the bars stay soft and chewy. If you like, press Hershey bar rectangles onto the warm bars right after they come out of the oven for a classic s’more look. Let the pan cool completely before cutting into 24 squares.

Frequently Asked Questions

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Ideas for Serving S’more Bars

• Potlucks: Cut into smaller squares (up to 36 bite-sized pieces) for easy sharing.
• Birthday parties: Stir in rainbow sprinkles for a festive twist.
• Holiday treats: Add red and green sprinkles or cut into triangles for a playful holiday presentation.
• Party favors: Package small squares in treat boxes for handouts or gift bags.

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Nutrition (approx. per bar)

Calories: 198 kcal; Carbohydrates: 28 g; Protein: 2 g; Fat: 8 g; Saturated Fat: 4 g; Sodium: 150 mg; Sugar: 14 g. Values are estimates and will vary by brands and exact portions used.

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