S'mores Bar Recipes
S'mores are a yummy campfire dessert tradition. Bring that familiar flavor from the campsite to the kitchen with these delicious S'mores bars. This page contains s'mores bar recipes
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I've been making this recipe for years and years. It's my go-to recipe for gatherings, PTA meetings, etc. I bring it when it's still warm and gooey. It's fun to watch people's eyes roll back when they taste these. They aren't difficult to make. Well worth any effort, though!
Total Time: 10 minutes, plus 30 minutes baking time.
Yield: About 9, or more if you cut them smaller.
Source: I have no idea where I got this recipe. Sorry!
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 3/4 cup graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 4 milk chocolate bars (1.55 oz)
- 1 jar marshmallow creme (7 oz)
- Heat oven to 350 degrees F.
- Coat an 8 x 8 inch baking pan with cooking spray. Set aside.
- In a large bowl, beat butter and sugar with electric mixer on medium, until light and fluffy, for about 2 minutes.
- Add egg and vanilla on low, until blended.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
- Add flour mixture to the butter mixture, beating until blended.
- Take 1/3 of the dough and press it into the baking pan, in an even layer.
- Arrange chocolate bars over first layer of dough.
- Carefully spread marshmallow creme over chocolate bars. It's a little tricky but it can be done!
- With the remaining dough, take a small handful and flatten it out between your hands. Place on top of the marshmallow creme. Keep flattening the dough until you have it all covered. Try to make sure that there aren't any bare spots. The marshmallow creme will come shooting out of any cracks in the dough.
- Optional: Sprinkle the top with any graham cracker crumbs that you may have left over.
- Bake 30-35 minutes until lightly browned.
- Let the bars cool for at least 15 minutes. They taste best while still warm. But, you can always heat it up later, if needed.
Total Time: About 1 hour, including cooling time
Yield: 15 cookies
Source: My cooking group
- 1 cup butter, room temperature
- 1 1/2 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cup graham cracker crumbs
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cup flour
- 1 (3 oz) container marshmallow bits
- 2 cups coarsely chopped milk chocolate bars (about 6)
- 8 large marshmallows, cut in half
- 2 milk chocolate bars broken into pieces
- Preheat oven to 350° F.
- Spray muffin top or whoopie pie pan dish with cooking spray.
- In bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. Turn speed down and add in eggs and vanilla, mixing until smooth.
- With mixer on medium-low speed add in graham cracker crumbs, baking soda, and salt. Mix until incorporated.
- Turn mixer to low and add in flour until just combined.
- Stir in your marshmallow bits and chopped milk chocolate.
- Use 1/3 cup of cookie dough for each cookie, pressing mixture evenly into the pan.
- Bake for 8 minutes, remove from oven and press marshmallow half onto the top. Continue baking for 4-5 minutes until marshmallow is puffed and slightly golden and cookie is lightly golden.
- Remove and immediately press reserved chocolate onto the top of the cookie. It will melt from the heat of the cookie.
- Allow cookies to cool in pan for at least 10 minutes. Loosen edges with knife and carefully remove from pan, transferring to a wire rack to continue cooling.
- You can bake these without the muffin top pan. Just place dough on baking sheet, 2 inches apart and bake for 8-9 minutes. Follow the same guidelines for adding the marshmallow and chocolate as in the recipe above.
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