S’mores Cookie Bars Recipe: Chocolate, Marshmallow and Graham

Say hello to your new favorite summertime (or anytime) dessert—S’mores Cookie Bars! These bars combine the nostalgic flavors of a classic s’more—graham crackers, chocolate, and toasted marshmallow—into a chewy, crowd-pleasing cookie bar. The base is inspired by a reliable chocolate chip cookie formula but reworked into a bar topped with melty chocolate and marshmallows for an easy, portable treat that’s perfect for gatherings, potlucks, or an after-dinner treat at home.

I’d been planning to make a s’more-inspired dessert for months, and these bars finally hit the mark. They capture the same toasty, chocolatey, crunchy-soft contrast you love from campfire s’mores, but in a form that’s much easier to bake and serve. The cookie layer includes almond and tapioca flours for a tender crumb, while crushed graham crackers form a crisp bottom layer that keeps the bars stable and adds authentic flavor.

Ingredients

• For the Bottom Layer: 12 graham cracker squares (to cover a 9-inch square pan)
• For the Cookie Layer:
  • 2 teaspoons pure vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1½ cups almond flour
  • 3/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup dairy-free dark chocolate chips (or regular chocolate chips; a mix of mini and regular chips looks and melts nicely)
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers (about 8 sheets; crush to a coarse powder)
  • Maldon salt, optional for finishing

Step-by-step

Step one: Prep the pan and layer the graham crackers

Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper so there’s an overhang on two sides; this makes removing the baked bars much easier. Arrange the graham cracker squares in a single layer covering the bottom of the pan, breaking pieces as necessary to fit snugly.

Step two: Make the cookie batter

In a large bowl, whisk together the vanilla extract, egg, coconut sugar, melted coconut oil, and maple syrup until well combined. Stir in the ground cinnamon. Add the almond flour, tapioca flour, baking soda, and kosher salt, and mix just until incorporated. Fold in the chocolate chips, mini marshmallows, and the crushed graham crackers so everything is evenly distributed.

Step three: Assemble and bake

Evenly spread and press the cookie dough over the graham cracker layer, using a spatula or the back of a spoon to create a flat, even surface. For a more appealing top, press a few extra marshmallows and chocolate chips into the surface so they’re visible after baking. Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the edges brown too quickly, tent gently with foil until the center finishes baking.

Step four: Cool, slice, and serve

Remove the pan from the oven and let the bars cool completely in the pan—about 45 minutes. While they cool, sprinkle Maldon salt lightly over the top if you like a sweet-salty contrast. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and slice into 12 bars.

These S’mores Cookie Bars are terrific for summer entertaining, school lunches, bake sales, or a cozy night in. They rehearse the best parts of a campfire s’more while staying portable and easy to eat. Serve them on a platter, pack them for a picnic, or enjoy one warm with a glass of milk or dairy-free alternative.

Recipe Details

• Total time: About 1 hour 10 minutes (including cooling)
• Servings: 12 bars
• Author: Alex Snodgrass

Tips, variations, and storage

Tips:

• To crush graham crackers, place sheets in a zip-top bag and press with the bottom of a heavy skillet until coarse but not completely powdered.
• Room-temperature egg and melted coconut oil mix more smoothly and create an even texture in the dough.
• If you’d like more pronounced toasted marshmallow flavor, briefly broil the bars (watch closely) for 10–30 seconds after baking, or use a kitchen torch to toast the top marshmallows.

Variations:

• Swap the dairy-free chocolate chips for regular chocolate chips if preferred.
• Add a handful of chopped nuts for extra crunch, or stir in a few tablespoons of peanut butter for a s’mores-plus flavor.

Storage:

• Store cooled bars in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the cut bars in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

Looking for another delicious dessert? Try these!

Strawberry Shortcake Cookie Bars

Salted Citrus Bars

Gluten-Free Take 5 Bars

Brown Sugar “Pop-Tart” Cookies

Photography by Eat Love Eats.