S’more Cookie Bars

I don’t care how old you are — s’mores just hit something deep. That mix of toasted marshmallow, melty chocolate, and that crunch of graham cracker — it’s summer nights, campfires, sticky fingers, and somebody laughing in the background.

But here’s the thing: not all of us have the patience (or a campfire) every time that craving hits. So, this recipe is what happens when you want that same gooey-sweet nostalgia but in your kitchen, no sticks or open flames required.

I came up with this one on one of those slow, quiet evenings where I just wanted something good. You know the kind of day — you’ve already changed into soft clothes, the kitchen light’s a little too warm, and your brain’s begging for sugar therapy. I had graham crackers, marshmallows, and chocolate chips. The holy trinity.

What I love about this recipe is how simple it is, but how it feels like more. You press that buttery graham crust into the pan — it’s crumbly and golden and smells like childhood. Then you melt those marshmallows, and suddenly the whole kitchen smells like heaven (and maybe a little chaos). When you spread the chocolate over top, smooth and shiny, it looks fancy for a second — until you realize you’re just about to dig in with sticky fingers anyway.

Once it chills and you slice into it, you get this perfect trio: buttery crunch, soft marshmallow chew, and that firm, snappy chocolate top. Each bite is like a campfire memory that doesn’t leave you smelling like smoke. It’s comfort food disguised as dessert.

And honestly? It’s impossible to eat one piece. I’ve tried. You’ll start with one neat square, then find yourself “evening out the edges” until half the pan’s gone. But no regrets here.

Ingredients

For the Base:

• 1½ cups crushed graham crackers (about 10 full sheets)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Marshmallow Layer:

• 1 (10 oz) bag mini marshmallows
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil or vegetable shortening

Instructions

1. Line your pan.
   Use parchment paper — trust me, it makes lifting the bars out later so much easier.
2. Make the crust.
   Crush your graham crackers until they’re fine and sandy. Stir in sugar and melted butter until everything’s evenly coated. Press it down tight in the pan — you want it firm, like a cheesecake base. Chill it while you prep the rest.
3. Melt the marshmallows.
   In a saucepan, melt butter over low heat, then toss in the marshmallows. Stir until it’s smooth and stretchy, the kind of glossy that makes you want to stick your finger in (but don’t — it’s hot). Stir in the vanilla at the end.
4. Layer it up.
   Spread that gooey marshmallow mix over the crust. It might stick a bit, but just go slow — it’s worth it. Chill it for 15–20 minutes until it’s tacky but not sticky.
5. Make the chocolate topping.
   Melt the chocolate chips with coconut oil until silky. Pour it over the marshmallow layer, smooth it out, and give the pan a gentle tap to pop any bubbles.
6. Chill and slice.
   Let it rest in the fridge for a couple of hours until firm. Then lift it out, cut it into squares (wipe the knife between cuts if you want them pretty), and that’s it — no campfire needed.

Recipe FAQs

1. My chocolate cracked when I cut it — what did I do wrong?
Nothing, really. Chocolate can get too hard in the fridge. Let the bars sit out for 10–15 minutes before slicing, or use a knife warmed under hot water (and dried) to get clean cuts.

2. Can I make these ahead of time?
Yep! They actually hold up great. You can make them a day or two ahead and keep them in the fridge. Just let them sit out for a few minutes before serving so the layers soften a bit.

3. What if I don’t have coconut oil?
No big deal — vegetable shortening or a tiny pat of butter works. It just helps the chocolate stay a little softer so it doesn’t shatter when you cut it.

4. Can I use big marshmallows instead of mini ones?
Totally fine. Just cut them in half or quarters before melting so they break down faster. Mini ones just melt more evenly.

5. How do I store leftovers?
Keep them in an airtight container in the fridge. If you stack them, use parchment between layers so they don’t stick. They’ll last about 5–6 days — not that they ever make it that long.

These s’more cookie bars are the kind of dessert you make once, then crave on random Tuesday nights. They taste like something you’d make with friends but also the kind of thing you’d sneak from the fridge at midnight, barefoot and happy.

S’more Cookie Bars

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Base:*

• * 1½ cups crushed graham crackers (about 10 full sheets)

• * ¼ cup granulated sugar

• * 6 tbsp unsalted butter, melted

• *For the Marshmallow Layer:*

• * 1 (10 oz) bag mini marshmallows

• * 2 tbsp unsalted butter

• * 1 tsp pure vanilla extract

• *For the Chocolate Topping:*

• * 1 cup semi-sweet chocolate chips

• * 1 tbsp coconut oil or vegetable shortening

Directions

• *Line your pan.*
• Use parchment paper — trust me, it makes lifting the bars out later so much easier.
• *Make the crust.*
• Crush your graham crackers until they’re fine and sandy. Stir in sugar and melted butter until everything’s evenly coated. Press it down tight in the pan — you want it firm, like a cheesecake base. Chill it while you prep the rest.
• *Melt the marshmallows.*
• In a saucepan, melt butter over low heat, then toss in the marshmallows. Stir until it’s smooth and stretchy, the kind of glossy that makes you want to stick your finger in (but don’t — it’s hot). Stir in the vanilla at the end.
• *Layer it up.*
• Spread that gooey marshmallow mix over the crust. It might stick a bit, but just go slow — it’s worth it. Chill it for 15–20 minutes until it’s tacky but not sticky.
• *Make the chocolate topping.*
• Melt the chocolate chips with coconut oil until silky. Pour it over the marshmallow layer, smooth it out, and give the pan a gentle tap to pop any bubbles.
• *Chill and slice.*
• Let it rest in the fridge for a couple of hours until firm. Then lift it out, cut it into squares (wipe the knife between cuts if you want them pretty), and that’s it — no campfire needed.