S’more Cookie Bars

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Soon enough snow will be covering the ground and I’ll have to tell my s’mores campfire obsession goodbye until next spring. Unfortunately when you live in Montana that means you might be waiting until late June!

But honestly, that feels dreadful, y’all. So it was imperative I create a s’more to be enjoyed year round. And even if these s’more cookie bars aren’t enjoyed over a crackling campfire, the nostalgia when eating them still gives the warm fuzzies of a campfire.

Melted chocolate oozing from a s'more cookie bar with graham crackers and marshmallows.
I wish you could taste one of these right now! They melt in your mouth.

The graham cracker crust and extra layer of topping in these bars tastes like a campfire s’more. Not to mention the middle is loaded with melted chocolate and soft, gooey marshmallows. Y’all catching what I’m laying down?! These delicious s’more cookie bars taste like the real thing!

And you can’t go wrong when serving these s’more cookie bars. They are everything you love about s’mores, but in a bar.

check out the four layers of awesomeness

  • first the crunchy graham cracker and cookie dough form a delicious bottom crust
  • second load these up with handfuls of dairy free chocolate chunks
  • then overload them with mini marshmallows that melt perfectly
  • next drop another layer of the graham cracker and cookie dough on top, turning these into layered s’more cookie bars
  • after baking add an optional layer of melted chocolate drizzle over the entire pan.
The graham cracker crumble crust.
Chocolate chunks on top of the graham cracker crust.
Spreading marshmallows on top of the chocolate chunks.
S'more cookie dough on top of marshmallows.
A pan of baked s'more cookie bars
3 stacked s'more cookie bars with melted chocolate

recommended products for s’more cookie bars would be:

  • Schar Honeygrams; side note — these work fantastic for s’mores over the campfire too; they’re a “must have” to keep stocked in the pantry.
  • Enjoy Life Chocolate Mega Chunks, Nowhey Milkless Chocolate Bar, or dairy free chocolate chips all melt perfectly in this recipe
  • We safely use Kraft marshmallows; there are other brands available. I haven’t found another brand that melts as well.
  • several gluten free all-purpose flours work including Mama’s Almond Blend and Bob’s Red Mill GF 1 to 1 flour.
  • Also using an icing spatula makes spreading the bottom layer a piece of cake. I bought this set of three different spatula lengths awhile ago. It was the best present to myself. I use at least one of these spatulas weekly. Check them out here.
  • Lastly, I found using these Wilton Mini Squeeze Bottles from Amazon make drizzling the chocolate effortless. I use these on a weekly basis too.
Baked s'more cookie bars on a pan
S'more cookie bars with gooey melted marshmallows oozing out.

And these S’mores Cookie Bars taste like you’re eating them over a campfire… they’re chewy, gooey, and addictive. I’m happy ecstatic to enjoy s’mores year round now! Woot Woot. #dreadfree #happyallthetime

Ooey gooey melted chocolate in a s'more cookie bar

more delicious recipes to pin:

Lastly, pin and print this recipe now. And while you’re pinning this recipe, follow me on Pinterest. You won’t believe all the delicious gluten and dairy free recipes I’ve been pinning for you.

Eat well and feel well,


S’more Cookie Bars

Course: Dessert
Keyword: Dairy Free, Gluten Free
Servings: 15 bars
Author: Eating Gluten and Dairy Free


  • 2 c gluten free all purpose flour suggestions are in the post
  • c crushed gluten free graham crackers
  • 1 tsp xanthan gum- omit if your all purpose GF flour has this
  • 1/4 tsp salt
  • 1 c dairy free butter, room temperature
  • c brown sugar
  • 2 large eggs
  • 2 c semi-sweet dairy free chocolate chip chunks
  • 2 ½ c mini marshmallows
  • ½ c optional: semi-sweet dairy free chocolate chips melted for drizzle over the top


  • Preheat oven to 350°F.
  • Spray a 9 x 13 inch pan with non stick spray. Set aside.
  • In a large bowl combine the dry crust ingredients: flour, crushed graham crackers, xanthan gum, and salt. Mix and set aside.
  • In another large bowl blend the wet crust ingredients: butter and sugar for 2 minutes. Add in eggs and mix until combined. Then slowly add in the dry crust ingredients and mix again.
  • Reserve 1 cup of this mixture and set aside.
  • Spread the remaining crust ingredients evenly into the 9 x 13 inch pan.
  • Sprinkle chocolate chunks over crust followed by the marshmallows.
  • By hand scatter clumps of remaining crust over the top. Keep in mind this won't cover the entire pan.
  • Bake for 30 minutes. Allow to set for 20 minutes then cut and serve. These also taste good after they've completely cooled.
  • Optional: melt dairy free chocolate in the microwave or over the stove top and drizzle over the top.
  • These bars store well in an airtight container for up to a few days. However they are best the day of.


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