Graham Cracker S’mores Bars

I came across this recipe one afternoon and immediately knew I had to make it. Something about baked s’mores just intrigued me. Also s’mores bring back a lot of good memories for me… like bonfires in the canyon with roommates and friends. So I made a few alterations to the original recipe and voilà!

 
 
Graham Cracker S'mores Bars
 
They’re kind of amazing little things. When I was scooping the dough onto the graham crackers, I just wanted to eat a handful of it, and when they were baking it made our entire house smell hea-ven-ly. The process does require a little bit of time and certainly more work than standard cookie bars do, but I think you’ll agree that the results are well worth it!
 
 
Graham Cracker S'mores Bars
 
You’ll need 2 packs of honey graham crackers, some miniature marshmallows and lots of chocolate!!
 
 
Graham Cracker S'mores Bars
 
When you’ve got the dough mixed up, lay the graham crackers out across the baking sheet and then place a scoop on each square. Place it in the oven and bake for about 7 minutes, then remove and press the remaining marshmallows in as well as the broken up Hershey’s bars.
 
 
Graham Cracker S'mores Bars
 
Return to the oven and bake for another 7 minutes or so. The dough will expand across the graham crackers, the marshmallows will get toasty and the chocolate will get all gooey!
 
 
Graham Cracker S'mores Bars
 
As soon as the sheet has cooled a bit, toss it into the refrigerator to firm up for a few minutes, then cut them into individual squares (you can see the outlines of the cookies pretty well, just follow them as you cut).
 
 
Graham Cracker S'mores Bars
 
Serve with a big glass of milk and enjoy! These graham cracker s’mores bars will be gone in seconds. They’re packed full of gooey goodness that the whole family will love!
 
Graham Cracker S'mores Bars

Graham Cracker S'mores Bars Recipe

Ditch the campfire and make a big sheet of these graham cracker s'mores bars! They're easy to make and can feed a crowd!
4.5 from 2 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
Cool Time: 20 mins
Total Time: 45 mins
Servings: 30 bars
Calories: 222kcal
Print Recipe

Ingredients

  • 12 tbsp unsalted butter - room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 1/4 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup mini semi-sweet chocolate chips
  • 4 Herhsey's bars - broken into squares
  • 2 sleeves honey graham crackers

Instructions

  • Preheat oven to 375 degrees. Line a standard size baking sheet (with sides) with parchment paper or a baking mat.
  • In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the butter and sugars for 2 minutes or until light and fluffy. Add the eggs and vanilla extract, beat until combined.
  • In a medium mixing bowl, whisk together the flour, salt, baking soda and cinnamon. With mixing speed on low, gradually add the dry ingredients. Fold in 1 cup of mini marshmallows, the chocolate chips, and the mini chocolate chips.
  • Take the graham crackers and lay out on the sheet until it's completely full (they should cover the entire sheet and cookies should be tight and touching- see picture above).
  • Using a standard cookie scoop, place one ball of dough onto each cracker. Use any remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.
  • Place in the oven and bake for 6-7 minutes, then remove and press Hershey's bar pieces into top along with remaining 1/4 c. marshmallows (just fill in the gaps with them a little). Return to the oven and bake for an additional 6-7 minutes or until dough and marshmallows being to brow. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so) place into refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.

Nutrition

Serving: 30g | Calories: 222kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 164IU | Calcium: 21mg | Iron: 2mg

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Please note that the recipe and pictures from this post have been updated.

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Great share! I just pinned it! Can’t wait to make these….hopefully soon! I saw your share at Sweet Talkin’ Sunday at the SweetTalk Shop. Looking forward to your future posts! Cheers!

  2. Oh my you are going to help make my hips huge!! LOL Thanks for sharing and I WILL be trying these sometime soon!

  3. Wow these look delicious! I love s’mores so I am defiantly going to try these. I love your blog layout by the way, very clean and crisp.

  4. Oh my goodness!! These look so gooey and yummy and delicious! We’re so glad you joined us for “Strut Your Stuff Saturday.” Thanks and come back soon!! -The Sisters

  5. Thank you everyone for stopping by. These bars look good, but taste even better!!! Enjoy!

  6. Oh my freakin’ gosh… I gotta make these asap, they are making my mouth water! Thanks for sharing!!

  7. Pinned and on the list to make for summer. Looks amazing!!

    The Farm Girl
    thefarmgirlrecipes.blogspot.com

  8. These look amazing! Love the blog! I am your newest follower 🙂 Have a great day
    Rebecca @ heronscrafts.blogspot.com

  9. My word! These are brilliant! I’ve pinned them to my “sweets” board. I’ll be making them for sure.

  10. This looks so yummy!!! I definitely have to save it as a recipe to try. Thanks for sharing. Love your blog. Found you over on Something Swanky Thursday link party.

  11. These bars are seriously outrageous! I made them last week and took some into work. Everyone flipped and I got about 4 requests for the recipe. I made mine in an 11″x8″ baking dish and they a little bit doughy towards the bottom – so good and giving me the cookie/cookie dough fix. Love it! I’ll be sharing your bars as my Father’s Day post on the 17th. Thanks for the amazing recipe and inspiration!!

  12. I’m so glad you liked them and that everyone else did! I look forward to seeing your Father’s Day post! Thanks again for trying them!

  13. We tried these and LOOOOOVED them. Thanks so much for sharing, and I can’t wait to make them again!!

  14. when I originally printed this recipe, it said 11 tbsp of butter, then i went back to it (to share with a friend) and it now says 12 tbsp. Why the change?

    1. I found that the dough was a bit dry and wasn’t spreading as much as I wanted it to. Either way it’ll taste great 🙂

    1. You should be able make them ahead of time and store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.