If you love classic s’mores and want something equally delicious yet portable and gooey (without a firepit), these s’mores cookie bars are about to become your new obsession. Gooey, sweet and buttery, they start with a chewy-meets-crunchy cookie base and topping and are filled with a silky chocolate filling and fluffy marshmallows.
The chocolate layer, adapted from my chocolate cremeux recipe, stays soft and gooey even after they’ve been chilled so you don’t need any heat to get that melted chocolate vibe. They’re wildly delicious and super easy to make.
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❤️ Why they work!
- Gooey centre of marshmallows and chocolate cremeux giving that gooey s’mores vibe
- Chewy and crunchy cookie that’s buttery with crisp edges and chewy middles
- No graham crackers needed – the cookie is made from scratch
- Easy to make – simple steps and equipment, no stress
- Perfect for sharing and great for parties, potlucks, bake sales or a weekend treat
Ingredients & substitutions
With pantry stable ingredients and just eggs, butter and milk from the fridge, you can easily make these s’mores bars to share with everyone. Most of the ingredients are self explanatory but below I’ve elaborated on a few.
Jump to the recipe card for full quantities and instructions.
- Vanilla extract: Please use vanilla extract and not vanilla essence. Essence is a synthetic (manufactured) flavour while extract is natural and give the best real flavour.
- Chocolate: Use a dark chocolate with about 50% cocoa solids. Milk chocolate can work but will be much sweeter. Chocolate with 70% cocoa solids might be a bit bitter for this s’mores dessert. Be sure to use a good quality chocolate.
- Marshmallows: I use mini marshmallows because they’re easy to scatter over. Some marshmallows have a tendency to melt into nothingness though so use a brand you trust. You can use marshmallow fluff (marshmallow creme) too – it’s just a bit stickier to work with and harder to add over the chocolate layer.
- Chocolate chips: For the small amount of chocolate chips on top, I use milk chocolate chips but you can use dark chocolate chips if you prefer.
How to make s’more cookie bars
Making s’more cookie bars is very simple. There are 4 layers but only 2 that you actually need to make. The first and last layers are a simple cookie dough using melted butter so, no waiting for butter to soften and no need for a stand mixer. You also don’t need to chill the dough.
The second layer is a chocolate cream and it’s very quick and simple though it may feel a bit unusual to make. It’s called chocolate cremeux and is similar to chocolate ganache, the only difference being the cream in ganache is swapped for a thin custard (creme anglaise). The reason behind using a cremeux instead of ganache in this recipe is that you can bake it and it will stay stable and gooey (ganache can easily split).
Jump to the recipe card for full quantities and instructions.
1. Make the custard base for the cremeux
Whisk egg yolks and milk together then gently cook it with sugar over low-medium heat just until it thickens a little. You want it to be the consistency of thin pouring cream or around 82C/180F.
2. Add the chocolate
Pour the custard through a strainer over the chocolate then add the vanilla and give it a stir. You can use a handheld mixer to beat just for a few seconds so it becomes perfectly silky. Now, let this chill until required.
3. The cookie dough – wet ingredients
Start by beating together melted butter and sugar, then beat in the egg and vanilla.
4. Add the dry ingredients
Add the flour, baking powder and salt then mix until until it forms a dough.
5. Bake the base
Press ⅔ of the dough into a 9 inch square pan and bake for 15 minutes until golden on top.
6. Add the rest and bake again
Now, pour the chocolate cremeux over the base.
Scatter over marshmallows.
Now, scatter chunks of the remaining cookie dough over the top, followed by a few more marshmallows and some chocolate chips. Finally, bake it for 15 minutes until the cookie and marshmallows are golden brown on top.
Tips and tricks
- Don’t rush cooking the custard or you’ll end up scrambling the egg yolks. It only takes around 5-7 minutes.
- Weigh ingredients like flour and sugar for best results. If you use cups, you can easily scoop too much and this can result in a dry cookie.
Storage
Refrigerator
These will be fine at room temperature for 8-12 hours but are best stored in the fridge in an airtight container until serving. They’ll keep in the fridge for 3-4 days.
Freezer
These s’mores cookie bars will freeze for up to 2 months in an airtight container.
If you’re anything like me, you’ll cut yourself a little square then immediately go back for more. They’re sticky, gooey, lick-your-fingers-messy and totally worth it!
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Ingredients
FOR THE CHOCOLATE CREMEUX
- 1 cup milk (250ml)
- 2 egg yolks
- 2 tablespoons granulated white sugar (8tsp, notes 1)
- 150 g dark chocolate (semi-sweet chocolate) 50% cocoa solids, finely chopped (5 ¼oz)
- 1 teaspoon vanilla extract
FOR THE COOKIE DOUGH
- 142 g unsalted butter melted (5oz)
- 100 g light brown sugar (½ cup / 3 ½ oz)
- 100 g granulated white sugar (½ cup / 3 ½ oz)
- 1 large egg
- 1 teaspoon vanilla extract
- 295 g plain flour (all purp flour) (2 ½ cups / 10 ½oz)
- 2 teaspoons baking powder
- pinch salt
OTHER
- 200 g mini marshmallows (7oz)
- 65 g milk chocolate chips (⅓ cup)
For best results, always weigh ingredients where a weight is provided
Equipment
- medium heavy based saucepan
- handheld electric beater or stand mixer with paddle attachment
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line a 9 inch square baking tin with baking paper.
- FOR THE CHOCOLATE CREMEUX FILLING:Add the milk, egg yolks and sugar to a medium heavy-based saucepan and whisk well to combine.1 cup milk, 2 egg yolks, 2 tablespoons granulated white sugar
- Over low-medium heat, cook, stirring constantly so that it doesn’t catch, until it thickens slightly to the thickness of thin pouring cream. If you have a thermometer, it should reach 82C/180F. You’ve just made a thin custard.
- Place the finely chopped chocolate into a large bowl and place a strainer over the top. Pour the custard through the strainer.150 g dark chocolate (semi-sweet chocolate)
- Add the vanilla, then stir until fully combined. Use a handheld mixer on low or an immersion blender just for a few seconds to get it extra smooth and creamy.1 teaspoon vanilla extract
- Place the cremeux in the fridge to chill until required.
- FOR THE COOKIE DOUGH:In a large bowl add the melted butter, and both sugars. Use a handheld mixer to beat on medium for about 2 minutes until fully amalgamated and the butter is no longer separating from the sugar.142 g unsalted butter, 100 g light brown sugar, 100 g granulated white sugar
- Add the egg and vanilla and beat them in just until combined.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking powder and salt and beat on the low setting until the dough comes together.295 g plain flour (all purp flour), 2 teaspoons baking powder, pinch salt
- ASSEMBLE AND BAKE:Scatter ⅔ of the cookie dough in small clumps into the lined pan, then press down all over to flatten out and level so there are no gaps. Bake for 15 minutes.
- Pour the cooled chocolate cremeux over the baked cookie base.
- Reserve a big handful of the marshmallows and scatter the rest over the chocolate layer.200 g mini marshmallows
- Top with remaining cookie mix in small clumps.
- Scatter over the reserved marshmallows and the chocolate chips.65 g milk chocolate chips
- Bake for a further 20 minutes.
- Leave to cool at room temperature then transfer to the fridge for 2 hours to set completely.
- If you want extra toasty marshmallows on top, use a kitchen blow torch to torch just the marshmallows that are popping up above the cookie. Cut into squares and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- These s’mores bars will be fine at room temperature for a few hours up to a day but chill after that. Bring them to room temperature before serving.
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