gooey caramel s’mores bars

S’mores Bars are the ultimate summertime treat! A soft & chewy graham cracker cookie dough makes up the base & topping for these easy bars. Layers of melty chocolate, gooey marshmallow cream, and a drizzle of salted caramel sauce are nestled between the cookie dough layers. No campfire needed for this nostalgic summer s’mores experience!

this recipe

S’mores season, how we love you! The best part of these cookie bars is that you don’t need campfire weather to make them. Just a few simple ingredients, an oven, and an appetite for the gooiest, most delicious s’mores dessert you’ll ever taste. Let’s dive in!

Why you’ll love these S’mores Bars:

• Graham Cracker Cookie Base – A soft & chewy cookie dough with graham cracker pieces folded in makes up the base & topping for these easy s’mores bars.
• Melty Chocolate – A thick layer of melty chocolate runs through the middle.
• Gooey Mallow Cream – A gooey pillow of mallow cream blankets the chocolate layer.
• Caramel Sauce – Add a drizzle of salted caramel sauce over the mallow layer to take these bars to a whole new level! The caramel flavor pairs beautifully with the graham crackers, chocolate, and mallow cream.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
• Egg – Use a large egg, at room temperature.
• Vanilla Extract – Use real vanilla for the best flavor.
• Graham Crackers – I like to use whole graham crackers, broken up, rather than crumbs so that there’s a bit more texture in the bars. No need to get out the food processor here! I think the best substitute, if you don’t have graham crackers where you live, would be digestive biscuits. You can also use golden grahams cereal pieces!
• Chocolate – Use whatever chocolate you like best!
• Marshmallow Cream – You’ll need one, 7-ounce jar of marshmallow cream.
• Caramel – Use my 10-minute Salted Caramel Sauce recipe or your favorite store-bought.

Recipe Substitutions & Variations:

• Gluten-free – I have not tested a gluten-free version of this recipe.
• Dairy-free – Use your favorite dairy-free butter and chocolate. Marshmallow cream is dairy-free but it is not vegan.
• Caramel – Feel free to omit the caramel if you want.
• Chocolate – Use any type your heart desires – dark chocolate, milk chocolate, semi-sweet chocolate, or the classic hershey’s chocolate bars. No need to start with melted chocolate here – the oven does the work!
• Cookie Butter – Drizzle 2-3 tbsp of melted cookie butter over the marshmallow creme in place of the caramel. Or, try nutella!
• Golden Grahams Smores Bars – Use crushed golden grahams cereal in place of the graham crackers for a delicious spin.

How to Make this S’mores Bars Recipe Step-by-Step:

Step 1: Make Graham Cracker Cookie Dough. In a large bowl, beat together butter and sugars on high with an electric mixer. Mix in the egg and vanilla, then mix in the dry ingredients and graham cracker crumbs until just combined. You’ll have a slightly sticky dough.

Step 2: Assemble Bars. Press half the cookie dough into the bottom of a lined 9-inch pan. Place your chocolate in an even layer over the top, trying to avoid any gaps between the chocolate.

Step 3: Add Marshmallow Cream & Caramel. Spread a jar of marshmallow cream evenly over the chocolate. Drizzle a little salted caramel sauce over the marshmallow cream, if desired. I think it pairs beautifully with the flavors of the s’mores!

Step 4: Bake Bars. Add the remaining cookie dough in flattened out globs, and sprinkle chocolate chips on top. Bake the bars as directed in the recipe card below.

Serving + Storing this S’mores Bars recipe:

Let bars cool before slicing, or they will surpass their gooey title, hehe. Let cool for 2-3 hours or so at room temperature, or speed this up in the fridge. Or, let bars cool completely then cover and store at room temperature overnight.

Slice and serve! Store leftover bars in an airtight container at room temp for 3-4 days. If you’re sad these bars disappeared so quickly, try making my S’mores Pop Tarts or S’mores Layer Cake next!

Expert Success Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Spreading Mallow Cream – This can be a messy process, but if you spray a silicone spatula or offset spatula with nonstick spray before spreading the mallow cream, it’s a lot easier!
• Don’t Don’t Over Bake – Follow the doneness cues given in the recipe card below for best results. ! If they’re a bit jiggly when you pull them out, that’s okay. They’ll set up perfectly as they cool. If the marshmallow cream has expanded through the cracks in the cookie dough quite a bit, that’s also fine. It’ll settle down as the bars cool.

FAQs:

Special Tools:

• 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.
• Cordless Mixer – I love the flexibility of a cordless electric mixer!
• Offset Spatula – An offset spatula makes spreading the marshmallow cream a breeze, and I use it for tons of things – especially when frosting cakes, bars, etc.

More S’mores Recipes to Love:

• Campfire S’mores Stuffed Skillet Cookie
• Gooey S’mores Brownies
• S’mores Tart
• S’mores Donuts
• S’mores Chocolate Chip Cookies
• Mini S’mores Cheesecakes
• No-Bake S’mores Pie

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