Irresistible S'mores Bars Marshmallow

As seen in Sweet Treats to Satisfy Any Craving.

Crumble up graham crackers and fold them with cookie dough for a squishy base. Pile on thick marshmallow and chunky chocolate—these layers get sandwiched before everything heads to the fridge to set. Fresh out of the oven, these golden squares taste like classic camp treats but so much better. Let them cool down so you can cut clean bars that are soft and messy in the middle. Everyone from kids to grown-ups will keep asking for one more batch.

Barbara Chef
Created By Sasha
Last updated on Sat, 12 Jul 2025 22:47:02 GMT
A pile of marshmallow and chocolate sweets stacked up. Save Pin
A pile of marshmallow and chocolate sweets stacked up. | foodthingle.com

Bring back campfire vibes with these gooey s’mores bars you can whip up right at home. Every bite packs sweet memories and cozy flavors, with soft graham dough, melted chocolate, and fluffy marshmallow—all layered up so you don’t miss the outdoors.

The first time I made these, we were stuck without a bonfire at a picnic. Now, they're my pick for school events, lazy movie nights, or anytime someone’s craving something sweet.

Tasty Ingredients

  • Graham cracker crumbs: bring in all that s’mores goodness. Crush your own with a bag and rolling pin and you’ll really taste the difference
  • Baking soda: helps your bars turn out nice and golden on top and not dense
  • Butter: let it soften up so everything turns moist and rich. A rich European stick ups the flavor
  • Egg: pulls the dough together and keeps bars solid without being crumbly
  • Brown sugar: makes things extra chewy and adds a little toasty flavor
  • Salt: makes everything else pop and cuts through the sweetness so it’s not too much
  • All purpose flour: holds the bars together. Go unbleached for the perfect crumb
  • Vanilla extract: makes every bite warmer and sweeter. Go for real vanilla if you can
  • Marshmallow fluff: for gooey layers—get a fresh jar so it spreads easy
  • Granulated sugar: gives the edges a bit of crunch and balances flavors
  • Hershey bars: lay down that sweet, creamy, nostalgic chocolate middle

Easy Step Guide

Cool and Slice:
Let your bars sit in the pan until fully cool. Don’t try to slice early or the layers might squish everywhere. Good things come to those who wait
Bake:
Slide your pan into a 350 oven and bake for about 25 minutes until you get a deep golden color and everything’s set up
Layer and Build:
First, line up chocolate bars on your chilled dough layer, then swipe marshmallow fluff on top. Lay the second slab of chilled dough over the marshmallow and gently press to seal the sides
Prep Your Layers:
Smoosh half your dough into the lined pan, chill it, then do the same thing with the other half in a different spot. Chilling these makes everything less sticky later
Mix the Dry Stuff:
Toss together your flour, crumbs, salt and baking soda, then stir it into your wet dough just until those dry bits vanish
Cream and Beat:
Whip up your butter with sugars till it’s super fluffy, then blend in the egg and vanilla so your dough sticks together nicely
Start with the Pan:
Lay parchment across an 8x8 pan to stop sticking and make lifting out simple
A stack of three desserts with chocolate drizzled on top. Save Pin
A stack of three desserts with chocolate drizzled on top. | foodthingle.com

I swap in really dark chocolate sometimes for a super rich twist but honestly my household is all about the basic Hershey version. My kid made a giant pile with her friends one day and they laughed the whole afternoon, pulling apart gooey squares

Keeping Them Fresh

Once they’re cooled off, slice and stash the bars in a lidded container. They’ll stay nice for three days out, or you can pop them in the fridge for a week. Freeze ‘em wrapped up tight for up to two months—just let them thaw to room temp so your marshmallow stays soft

Swaps & Ideas

Try swapping milk chocolate for semisweet or dark for a richer bite. Go gluten free with a one-for-one flour and GF graham crackers. Want extra squishy marshmallow? Stir in minis with the fluff right before adding your layers

Fun Ways to Serve

Heat bars just a smidge for those melty centers. Top with a scoop of ice cream—chocolate or vanilla—if you’re feeling wild. Sometimes I cut them tiny so everyone can grab a square at a party

A stack of chocolate and marshmallow desserts. Save Pin
A stack of chocolate and marshmallow desserts. | foodthingle.com

Charming Background

Girl Scouts and campers first put these sweet bites together about a hundred years ago. Folks loved them so much they started calling it "some more"—which turned into s’mores. The baked version gives you all the fun, minus any smoky hands

Common Recipe Questions

→ How can I get my bars extra chewy with a soft bite?

Don't stir the dough for too long and pull your bars out of the oven before the edges turn dark. That'll keep your squares nice and soft.

→ Is it okay to pick different kinds of chocolate?

Of course! Swap in milk or dark chocolate chunks, or even toss in chocolate chips to mix things up.

→ Any way to stop marshmallow creme from making a sticky mess?

Grab a spatula or grease your hands a little, then gently smooth the creme across the melted chocolate. It's a lot less messy that way.

→ Does it make a big difference to chill the dough first?

Yep, chilling helps the layers stay in place and lets you put the dough on top easily without sticking everywhere.

→ How long should you wait before cutting the bars?

Let them cool for at least one hour, so you’ll get neat pieces that are gooey in the center but still hold together.

S'mores Bars Marshmallow

Each gooey bar brings you soft cookie dough, creamy marshmallow, and puddles of warm chocolate in every bite.

Preparation Time
10 Minutes
Cooking Time
25 Minutes
Overall Time
35 Minutes
Created By: Sasha

Recipe Type: Desserts

Skill Level: Simple

Regional Style: American

Output: 16 Number of Servings (16 bars)

Special Diets: Meat-Free

What You'll Need

→ Cookie Dough

01 0.75 teaspoon baking soda
02 0.25 teaspoon salt
03 50 grams graham crackers, smashed up fine (about 3 and a half sheets)
04 190 grams all-purpose flour
05 1 teaspoon vanilla extract
06 1 large egg
07 50 grams white sugar
08 67 grams brown sugar
09 115 grams butter, nice and soft

→ Filling

10 180 grams fluffy marshmallow spread
11 5 regular Hershey bars

Steps to Follow

Step 01

Let them bake at 175°C for about 25 minutes till you see a golden top. Wait for the bars to cool off all the way so you can cut them without a crumbly mess.

Step 02

Put the cold dough on top, spread marshmallow creme over the chocolate you broke to fit, and make sure it covers every bit.

Step 03

Press down the rest of the dough in the lined pan, then line it again for the first half and chill both pieces in the fridge, keeping them flat.

Step 04

Dump in flour, graham crumbs, salt, and baking soda. Mix up till there's no flour hiding left and you've got dough.

Step 05

Crack in the egg and splash in that vanilla, beating everything together so there aren't any streaks.

Step 06

Whip the butter, brown sugar, and white sugar together in your mixing bowl till they're nice and smooth.

Step 07

Stick parchment in a 20x20 cm pan after you flip the oven to 175°C and let it get hot.

Additional Tips

  1. Chill the bars completely or they'll fall apart when you cut them.

Essential Tools

  • Mixing bowl
  • Hand or stand mixer
  • 20x20 cm baking pan
  • Parchment paper
  • Spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • You'll find wheat (gluten), eggs, milk, and soy (from the chocolate bars) inside

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 208
  • Fat Content: 8 g
  • Carbohydrates: 32 g
  • Protein: 3 g