The only fire you need to make these S’mores Bars is your passion for dessert! With a Graham Slam Cookie Dough base and layers of silky chocolate and fluffy marshmallows in between, this is an irresistible treat for you to enjoy!
A Graham Slam
This recipe uses the Graham Slam Cookie dough! It is filled with graham crackers and is rich enough to balance out the billowy marshmallow and creamy chocolate layers.
Getting the Mallow Right
When creating this S’mores Bars recipe I had a hard time trying to get the marshmallow layer right. If anyone knows me they know I love marshmallows, and a little bit of fluff peaking through the cookie dough just wasn’t enough for me. I wanted to taste it and see it bursting through each slice.
At first, I tried using only marshmallow fluff. The bars were good, but the marshmallow flavor wasn’t coming through like I wanted. Next, I tried using only mini-marshmallows. Well, those all melted in the oven and there was no marshmallow layer in sight. It looked more like a cookie bar than a s’mores bar. Perplexed by my mallow problem, I vented to my husband about how I couldn’t get my favorite part of a s’more right in these S’mores Bars!
His solution: “Why don’t you just add both the fluff and the marshmallows?” Aha! It worked like magic. He was right. The marshmallows on top of the fluff produced mallow magic and it created a billowy, messy, beautiful marshmallow layer I could not only taste but see!
- Marshmallow Fluff- You only need one 7 ounce tub of fluff for this recipe. I am a penny pincher so I used the generic brand at my local grocer and it tasted great!
- Hershey Bars- As a born and raised Hershey, PA girl myself, these are a must-have in a s’mores bar for me.
- Graham Crackers- I prefer to use HoneyMaid for this recipe.
S’more Assembly Instructions
- The first layer is made up of ½ of the Graham Slam Cookie dough, which is 17.5 ounces of dough. Use the palms of your hands and fingers to push that dough into the bottom of the pan. It doesn’t have to be perfect, but it has to cover the majority of the bottom of the pan.
- The second layer is all about marshmallows. First, spread the marshmallow fluff on top of the cookie dough layer with an oiled spatula or fork. Then pour 4 ½ C (8 oz) of mini-marshmallows on top of the fluff.
- The third layer is all about chocolate. Break apart three Hershey Chocolate Bars plus ½ C semi-sweet chocolate chips and scatter them on top of the marshmallows.
- The top layer uses the other half of the cookie dough from earlier. Using your hands, crumble that cookie dough all over the top of the chocolate and marshmallows. My crumble pieces vary from large to small, so don’t worry about crumbling it perfectly.
- Finally, crumble up one sheet of graham cracker on top of that crumbled cookie dough for a great topping and look to your s’mores bar. That way people will really know what kind of bar this is!
If you are looking to spice this s’mores bar up even more, consider adding our Salted Caramel (check out the recipe in our Fried Ice Cream post) or a drizzling of peanut butter on top of your marshmallow layer before you add the chocolate!
Looking for more marshmallowy recipes? Try these:
- Graham Slam Cookies
- Caramel Marshmallow Rice Crispy Bars
- Marshmallow Sprinkle Rice Crispy Bars
- Frosted Marshmallow Brownie
- Rocky Road Fudge
Graham Slam Cookie Dough
- 1 C (8 oz) salted butter
- 1 C (8 oz) light brown sugar
- ⅓ C (2.5 oz) white sugar
- 1 large egg
- 1 tsp vanilla
- 1 T corn syrup
- ¼ tsp salt
- 1 ½ tsp baking soda
- 10 whole (6.6 oz) graham crackers, broken, divided
- 2 C + 3 T (10 oz) all-purpose flour
- 7 oz marshmallow fluff
- 4 ½ C (8 oz) mini marshmallows
- 3 Hershey chocolate bars, broken up
- ½ C (4 oz) semi-sweet chocolate chips
- 1 graham cracker sheet
Make Graham Slam Cookie Dough
- Mix butter and sugars. Add egg, vanilla, and corn syrup. Mix well.
- Add remaining dry ingredients. No need to pre-crush graham crackers. They will break as you mix them into the dough. Mix well till all combined.
- Preheat oven to 350*F.
- Line a 10x10 pan with parchment paper.
- With your hands, press half of the cookie dough (17.5 oz) into the bottom of parchment-lined pan.
- Spread marshmallow fluff on top of cookie dough base. This is easiest to do with a lightly oiled spatula or fork. If not, you will find yourself in a sticky situation.
- Top marshmallow fluff layer with mini marshmallows.
- Top mini marshmallow layer with broken-up Hershey bars and semi-sweet chocolate chips.
- Crumble the other half of your cookie dough on top of the chocolate layer. Then take one graham cracker sheet and crumble it over the cookie dough pieces.
- Bake for 25 minutes. Let cool completely for about an hour or preferably more. If you can’t wait an hour, be prepared for a delicious but super gooey s’mores bar.
- Make sure you lightly oil whatever you are trying to spread the marshmallow fluff with. It sticks to EVERYTHING, but the oil helps. It doesn’t have to be pretty, just spread enough to cover most of the cookie dough.