Brownies & Bars

Irresistible S’mores Bars Recipe

No ratings yet
Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.
An over-head shot at nine generous squares of Smores bars shows the crinkle top, goes chocolate and marshmallow fluff.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Try our Irresistible S’mores Bars Recipe, and you’ll never go back to regular campfire smores! These dreamy cookie bars have all of the gooey marshmallow, melty chocolate, and lovely Graham cracker flavor you love in a convenient, sharable dessert. Trust us, this will be the cookie of the summer for parties, alfresco dinners, and plain old snacking!

  • Luscious layers: The honey-cinnamon Graham layers—the base and the crumble on top—are gorgeously tender, like a blondie, and the buttery, wheaty flavor perfectly balances the sweet toppings. On top of the Graham, chopped bittersweet chocolate melts into a swath of billowy marshmallow fluff, creating the iconic smores trifecta.
  • Quick and easy: These crowd-pleasing bars take about an hour to prepare and bake, and you only need one mixing bowl, so clean-up is quick. 
  • With less than 10 ingredients that you probably already have in your kitchen, these bars are a breeze to make any time of the week – even the marshmallow fluff can be made with simple ingredients using our fan-favorite recipe!

I’m proud to partner with Rodelle to bring you this recipe. Vanilla is so important in baking–it’s the cornerstone of flavor. Using the best vanilla available elevates a recipe, and I choose Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract because it has consistently excellent flavor, it’s a great value, and it’s the best for all your baking needs! All Rodelle Vanilla products are superior because they’re expertly blended from the finest vanilla beans, ensuring that every batch is outstanding.

It’s equally important to me that Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract is responsibly sourced and traceable from the field of Madagascar–the label features the actual vanilla farmers! It’s a premium product at a great price and available in stores and online, making it even easier to find.

Table of Contents

What are Irresistible Smores Bars?

  • Irresistible Smores Bars are a form of smores, the beloved summertime snack made from Graham crackers sandwiching a square of chocolate and a toasted marshmallow.
  • Irresistible Smores Bars feature a base of Graham cracker dough topped with marshmallow fluff and chopped bittersweet chocolate, with more crumbled Graham cracker dough on top.
  • A recipe for Smores, also spelled S’mores, first appeared in a Girl Scout handbook in 1927. Originally called “Some Mores,” the treat gained traction as camping became a popular family activity in the mid-20th century.

Tools You Need

Make it Bolder!

Try making these with our Homemade Marshmallow Fluff!

Key Ingredients for Smores Bars 

Ingredients of Homemade S'mores Bars Recipe

 

Whole wheat flour

  • Whole wheat gives the cookie layer a robust texture and a flavor that’s similar to Graham flour.
  • Whole wheat flour is perfect for this recipe because although it has a flavor profile similar to that of Graham flour, it isn’t as coarse and gritty. Plus, it’s readily available in markets compared to Graham flour.

Light brown sugar

  • Brown sugar gives these bar cookies a deep, complex sweetness and toffee caramel notes.
  • Importantly, brown sugar adds extra moisture to the dough, and a beautifully soft, moist texture.
  • Make your own Homemade Brown Sugar with granulated sugar and molasses.

Cinnamon

  • Cinnamon provides the warm, homey, spice taste and aroma that’s essential to smores.

Baking soda

  • Baking soda is a leavening agent that reacts with an acidic ingredient (such as the molasses in the brown sugar) to produce carbon dioxide gas that causes the dough to rise.

Salt

  • Salt enhances the diverse flavors in this recipe and keeps the cookies from being too sweet.

Butter

  • The fat in butter gives the Graham dough a soft, moist, pleasantly crumbly texture.
  • Butter also gives the bars delicious, indulgent flavor.

Honey

  • Honey adds another level of sweetness and its signature floral note which is characteristic of Graham crackers.
  • Additionally, honey naturally provides and retains moisture, giving these cookies bars their delightful “melt-in-your-mouth” texture.
  • Alternatively, you can use maple syrup or agave nectar. Please see our Sugar Substitutes Chart for substitute amounts.

Whole milk

Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract

Ingredients

Marshmallow fluff

  • Marshmallow fluff, or marshmallow creme, is a spreadable creamy form of marshmallow that can be used as a topping or a spread.
  • If marshmallow fluff isn’t sold in your area, or if you’d prefer homemade, it’s easy to make your own with our simple recipe.

Bittersweet chocolate

  • I love bittersweet chocolate in this recipe, because it has robust chocolate flavor, and it’s a good match to the sweet marshmallow.
  • Chopped chocolate melts the best, but you can substitute chocolate chips for the chopped chocolate if that’s what you have on hand.

How to Make Irresistible Smores Bars

    1. Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper.
    2. In a mixing bowl, combine the whole wheat flour, brown sugar, baking soda, cinnamon, and salt
    3. With a pastry blender or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
    4. In a glass jug, whisk the milk, honey, and vanilla extract. Add to the flour mixture and mix until you have a soft dough.

 

  • Assemble and bake
    1. Press three-quarters of the dough into the pan.
    2. Spread marshmallow fluff over the dough. Be sure to cover all of the dough.
    3. Sprinkle chopped chocolate evenly over the marshmallow fluff.
    4. Crumble the remaining Graham cracker dough on top.
    5. Bake for 35 minutes, until the Graham cracker dough is browned. The middle of the bar cookies should still be a little jiggly.
    6. Let cool completely in the pan, and then cut into nine squares.

Gemma’s Pro Chef Tips

  • A thick layer makes a tender base. The graham cracker dough for these bars is the same recipe as my Homemade Graham Crackers: when rolled thin, the dough bakes up crunchy, but in this recipe, it’s much thicker and stays soft and a little chewy.
  • Use marshmallow fluff. Fluff works better than marshmallows because it stays intact and holds the bars together. A regular marshmallow will melt and disappear into the Graham cracker base.
  • Try an offset spatula. If you find it tricky to spread the marshmallow fluff, use an offset spatula rubbed with a bit of butter or vegetable oil.
  • Pick your favorite chocolate. You can use milk chocolate or dark chocolate if you prefer.

Make Ahead and Storage Instructions

To make Irresistible Smores Bars in advance:

  • Make the Graham cracker cookie dough in advance and store the unbaked dough.
    • You can also freeze the unbaked dough for up to four weeks.
  • Bake the bars and store in an airtight container at room temperature for up to three days.
    • For longer storage, these bars can be frozen in an airtight container for up to two months.
      • Before serving, defrost at room temperature for about one hour.
  • Store leftover Irresistible Smores Bars in an airtight container at room temperature for up to three days, or well-wrapped in the freezer for up to two months.

A close-up shot at a stack of two generous squares of S'mores bars, showing the crumbly graham cracker bottom, gooey chocolate and marshmallow fluff. A bottle of vanilla extract is on the side.

FAQs

  • Can I make Irresistible Smores Bars gluten-free?

    • Yes, you can make Irresistible Smores Bars gluten-free.
    • Replace the whole wheat flour with all purpose gluten-free flour.
    • Note that the flavor and texture of the recipe made with all-purpose gluten-free flour will differ from bars made with the original recipe.
  • Can I use candy bar pieces in place of the chopped chocolate?

    • Sure! If you like your smores over the top, you can use chopped-up peanut butter cups or caramel-filled chocolate bars for the bittersweet chocolate. Just be sure to cut them small enough to melt along with the marshmallow fluff.

More Summer Vibe Recipes

Irresistible S’mores Bars Recipe

No ratings yet
Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.
Author: Gemma Stafford
Servings: 9 people
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.
Author: Gemma Stafford
Servings: 9 people

Ingredients

Graham Cracker Dough

  • 2 cups (10 oz/284 g) whole wheat flour
  • 1 cup (6 oz/170 g) light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 7 tablespoons (3½ oz/100 g) butter, room temperature
  • cup (3 oz/85 g) honey
  • 3 tablespoons whole milk
  • 2 teaspoons Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract

Filling

  • 1 ½ cups (6 oz/170 g) marshmallow fluff
  • cup (4 oz/115 g) bittersweet chocolate, chopped

Instructions

Make the Graham Cracker Dough

  • Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Set aside.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, baking soda and salt together.
  • With a pastry blender or using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
  • In a small jug, whisk the honey, milk and vanilla extract together, then pour into the flour mixture and combine until you have a soft, sticky dough. You can use it straight away or keep it in the fridge for up to 3 days.

Assemble the Smores Bar

  • Evenly press about ¾ of the Graham cracker dough into the bottom of the prepared pan, reserving the rest.
  • Spread the marshmallow fluff over the top of the dough all the way to the edges.
  • Sprinkle the chocolate chunks over the fluff, then crumble the remaining ¼ dough over the chocolate. The dough will spread out as it bakes.
  • Bake for about 35 minutes, until the Graham cracker dough has browned. (It will still be jiggly in the middle slightly.)
  • Let cool completely before cutting into 9 squares.
  • Enjoy straight away and store leftovers at room temperature in an airtight container for up to 3 days.

Recipe Notes

  • A thick layer makes a tender base. The graham cracker dough for these bars is the same recipe as my Homemade Graham Crackers: when rolled thin, the dough bakes up crunchy, but in this recipe, it’s much thicker and stays soft and a little chewy.
  • Use marshmallow fluff. Fluff works better than marshmallows because it stays intact and holds the bars together. A regular marshmallow will melt and disappear into the Graham cracker base.
  • Try an offset spatula. If you find it tricky to spread the marshmallow fluff, use an offset spatula rubbed with a bit of butter or vegetable oil.
  • Pick your favorite chocolate. You can use milk chocolate or dark chocolate if you prefer.

Irresistible S’mores Bars Recipe

No ratings yet
Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.
Author: Gemma Stafford
Servings: 9 people
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.
Author: Gemma Stafford
Servings: 9 people

Ingredients

Graham Cracker Dough

  • 2 cups (10 oz/284 g) whole wheat flour
  • 1 cup (6 oz/170 g) light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 7 tablespoons (3½ oz/100 g) butter, room temperature
  • cup (3 oz/85 g) honey
  • 3 tablespoons whole milk
  • 2 teaspoons Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract

Filling

  • 1 ½ cups (6 oz/170 g) marshmallow fluff
  • cup (4 oz/115 g) bittersweet chocolate, chopped

Instructions

Make the Graham Cracker Dough

  • Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Set aside.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, baking soda and salt together.
  • With a pastry blender or using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
  • In a small jug, whisk the honey, milk and vanilla extract together, then pour into the flour mixture and combine until you have a soft, sticky dough. You can use it straight away or keep it in the fridge for up to 3 days.

Assemble the Smores Bar

  • Evenly press about ¾ of the Graham cracker dough into the bottom of the prepared pan, reserving the rest.
  • Spread the marshmallow fluff over the top of the dough all the way to the edges.
  • Sprinkle the chocolate chunks over the fluff, then crumble the remaining ¼ dough over the chocolate. The dough will spread out as it bakes.
  • Bake for about 35 minutes, until the Graham cracker dough has browned. (It will still be jiggly in the middle slightly.)
  • Let cool completely before cutting into 9 squares.
  • Enjoy straight away and store leftovers at room temperature in an airtight container for up to 3 days.

Recipe Notes

  • A thick layer makes a tender base. The graham cracker dough for these bars is the same recipe as my Homemade Graham Crackers: when rolled thin, the dough bakes up crunchy, but in this recipe, it’s much thicker and stays soft and a little chewy.
  • Use marshmallow fluff. Fluff works better than marshmallows because it stays intact and holds the bars together. A regular marshmallow will melt and disappear into the Graham cracker base.
  • Try an offset spatula. If you find it tricky to spread the marshmallow fluff, use an offset spatula rubbed with a bit of butter or vegetable oil.
  • Pick your favorite chocolate. You can use milk chocolate or dark chocolate if you prefer.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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