I can’t get enough of these S’mores Cookie Bars from Cambrea Bakes—they’re a gooey, nostalgic twist on s’mores, layered with soft graham cracker cookie, melty chocolate filling, and a fluffy marshmallow frosting.

S'mores Cookie Bars

Why You’ll Love This Recipe

I love how it captures that campfire magic without needing a fire. Everything bakes together into soft, crowd-pleasing bars that are easy to slice and serve. They’re far fancier than plain s’mores but just as comforting—and perfect for sharing!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Powdered sugar
Egg
Vanilla extract
All-purpose flour + graham cracker crumbs
Fine sea salt
Dark or semi-sweet chocolate chips + unsalted butter (for filling)
Egg + brown sugar + vanilla + cocoa powder (for filling)
Marshmallow creme + cream cheese + heavy cream + vanilla (for frosting)

Directions

Make the cookie base: I cream butter and powdered sugar, mix in egg and vanilla, then stir in flour, graham cracker crumbs, and salt. I press half into a lined 8×8 pan and chill.
Add chocolate layer: I melt chocolate chips and butter, whisk in egg, brown sugar, vanilla, cocoa, and salt, then spread it over the chilled base.
Top with cookie dough: I place the remaining cookie dough on top, bake at 325 °F until puffed and lightly golden—about 40‑45 minutes.
Make frosting: After cooling, I whip marshmallow creme with cream cheese, heavy cream, and vanilla until smooth, then spread it over the bars and let it set.
Slice and enjoy: I score warm bars, chill for clean cuts, then slice into squares and serve.

Servings and timing

Prep time: ~40 minutes (plus chilling)
Bake time: ~40 minutes
Cool & chill: ~2–3 hours
Total time: ~3–4 hours
Yields: About 15 bars

Variations

Chocolate options: I use dark or semi‑sweet chips for the filling—feel free to try milk chocolate.
Cereal crunch: Stir in crushed graham clusters or cereal into the cookie dough.
Flavored frosting: I swap plain vanilla for toasted vanilla bean or add a pinch of sea salt.
Mini version: I bake in a round or mini‑muffin pan for bite‑sized treats.

Storage/reheating

I store bars in an airtight container at room temperature for 3–4 days. I don’t recommend reheating—they’re best served chilled so the frosting stays fluffy.

FAQs

Can I make these gluten‑free?

Yes! I replace the all‑purpose flour and graham crumbs with a gluten‑free baking blend and gluten‑free crackers.

Do I need to chill the cookie dough?

Yes—the chilling step ensures the top layer holds its shape when baked and gives clean, pretty layers.

Can I skip the frosting?

Absolutely—you’ll still get fabulous chocolate cookie bars. The marshmallow frosting adds that classic s’mores vibe.

How do I get neat slices?

I chill the baked bars completely, then run a hot, clean knife through between cuts. Wiping the blade helps too.

Can I freeze these bars?

Yes! I wrap individual bars in plastic and freeze for up to a month. I thaw them in the fridge before enjoying.

Conclusion

These S’mores Cookie Bars are my favorite way to enjoy s’mores indoors—they’re soft, gooey, and just the right level of indulgent. Whether it’s a summer craving or dessert for a crowd, these bars always hit the spot. Let me know how yours turn out!