Toasted S’mores Bars.

Toasted S’mores Bars. Sweet, gooey, and stacked with layers of chocolate and toasted marshmallows. These bars start with a soft cinnamon graham cracker cookie dough layered with thick Hershey’s XL chocolate bars, creamy peanut butter, and toasted, almost-burnt marshmallows. Rich, extra chocolatey, and undeniably delicious, they capture everything you love about a classic campfire s’more. Enjoy them all summer long, then keep baking them straight into the chilly fall months too.

I was a very different kind of kid. While I know s’mores are a favorite for so many, I never found them all that exciting. My mom always baked the best homemade desserts, from her famous Special K Bars to chocolate cake, homemade peanut butter cups, and just about every chocolate treat you could imagine.

There was almost always something homemade waiting in the kitchen, and during the summer we’d head out for ice cream more often than not. Dairy Queen was an every-other-day occurrence, and whenever we had the chance, we’d make the trip to Mitchell’s, one of the best ice cream shops in Ohio. Compared to all of that, s’mores just never felt quite as special.

That said, I certainly never turned one down. I’ve spent plenty of summer and early fall nights gathered around backyard and beach bonfires, roasting marshmallows and making s’mores with friends and family.

Eventually, I discovered what makes a s’more truly great: homemade graham crackers, extra chocolate, and marshmallows roasted over a real fire until they’re almost burnt. The darker the marshmallow, the better, if you ask me. Of course, everyone has their own perfect level of toastiness, so, you do you!

Ever since discovering homemade graham crackers, I’ve had so much fun creating s’mores-inspired recipes. This time, I decided to turn those flavors into cookie bars.

Store-bought graham crackers work perfectly well, but if you have the time to make homemade graham crackers, they really do take these bars to the next level.

The base is a soft cinnamon graham cracker cookie dough layered with thick chocolate bars, a swipe of creamy peanut butter, and plenty of toasted marshmallows. Every bite is rich, gooey, melty, and packed with that nostalgic campfire s’mores flavor—only even better!

These are the details

• salted butter
• brown sugar
• an egg
• vanilla extract
• all-purpose flour
• graham cracker flour/crumbs
• baking powder
• sea salt
• XL Hershey’s chocolate bars – you can use small bars too, just do not be skimpy with them!
• creamy peanut butter – completely optional. It’s good, but you don’t need it.
• marshmallows – make sure you use fresh, not an opened bag. It makes a difference!

Baking Tools

For these bars, you’ll need a hand mixer or stand mixer to make the cookie dough, though a sturdy wooden spoon works just fine too. An 8×8-inch or 9×9-inch square baking pan lined with parchment paper makes it easy to lift the bars out and slice them cleanly. I also like to keep a small offset spatula or rubber spatula nearby for spreading the peanut butter, and if you have one, a wire rack is great for cooling the bars completely before cutting.

The Steps

Step 1: Make the Graham Cracker Cookie Dough

Preheat the broiler and line an 8×8-inch or 9×9-inch baking pan with parchment paper. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla until smooth. Add the flour, graham cracker crumbs, baking powder, and sea salt, mixing just until a soft dough forms.

Tip: The dough will be soft and a little sticky, which is exactly what you want. If needed, lightly dampen your hands before pressing it into the pan.

My Note: If you have homemade graham crackers on hand, use them for the crumbs. They add an extra layer of flavor that makes these bars even more special.

Step 2: Layer the Chocolate and Marshmallows

Press about two-thirds of the dough evenly into the prepared pan. Arrange the Hershey’s chocolate bars side by side over the dough. Spread the peanut butter over the chocolate, if using, then top with an even layer of marshmallows.

I always add the peanut butter. It melts into the chocolate and gives the bars a Reese’s-meets-s’mores flavor that’s hard to beat.

Step 3: Toast the Marshmallows

Transfer the pan to the oven and broil until the marshmallows are golden and toasted. Keep a close eye on them—they can go from perfectly toasted to burnt in seconds. Once they’re toasted, remove the pan from the oven and reduce the oven temperature.

Tip: Rotate the pan as needed if your broiler has hot spots so the marshmallows brown evenly.

I like to take my marshmallows a little further than most people. Those darker, deeply toasted edges add the best flavor.

Step 4: Add the Remaining Dough

Flatten pieces of the remaining dough between your hands and arrange them over the toasted marshmallows. Don’t worry about covering everything. Leaving some marshmallows exposed gives the bars that classic s’mores look.

Tip: Press the remaining dough into a rough square on a sheet of parchment paper. Then simply flip it over the toasted marshmallows and peel away the parchment. It’s the easiest way to cover the marshmallows without making a sticky mess.

Step 5: Bake and Cool

Bake until the top is lightly golden and the center is just set. Let the bars cool completely in the pan before slicing.

Tip: Cooling completely is the key to clean slices since the chocolate needs time to set. But if you couldn’t care less about perfect squares, grab a spoon, pour yourself a tall glass of milk, and dig right in while they’re still warm!