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  • Amy Carte

Love S’mores

Updated: Oct 13, 2023

Happy Fall Y'all!!

We were asked to make some S'mores Bars for a wedding Dessert Bar on 10/14/23. I started doing some research

and was surprised that I couldn't find any well-reviewed recipes that used Cookie Butter. (One of my all time favorite baking ingredients. )

I went shopping and purchased a bunch of different ingredients. I was mentally prepared to spend a few days test baking.

To my surprise the Universe decided to bless me with a perfect S'mores bar on the first round of baking. I have also included some baking tips at the end of the recipe.

So without further ado here is the recipe:


Graham Cracker Crust:

2 Packages of Graham Crackers from a 14.4 oz Box (crushed to a fine crumb)

1 Stick (1/2) Cup of softened Butter

3 Tsp brown sugar

1/2 tsp cinnamon

1/4-1/3 cup all purpose flour

S'more's Bar Filling:

  1. One 36 oz tub Nestle Toll House Cookie Dough

  2. Two 7 oz containers of Jet Puff Marshmallows

  3. One 14.1 oz Jar of cookie butter (Biscoff or Trader Joe's Speculoos)

  4. 1/3 cup Milk Chocolate Chips

  5. Small marshmallows

Hershey's Chocolate Ganache Topping:

  1. 1 Pint (16oz) container of Heavy Cream

  2. 16 ox of chopped Hershey's chocolate


Preheat oven to 325 degrees

Prepare a 12" by 16" half sheet pan by spraying with Baking Spray and laying down parchment paper

S'more's Bar Filling Directions:

Using a stand mixer with the paddle attachment mix the Cookie Dough, Marshmallow Fluff, Cookie Butter and chocolate chips for 5 minutes or until everything is well incorporated. Set aside.

Graham Cracker Crust Directions:

Mix all of the ingredients together until you have a fine crumb crust that easily sticks to the pan when pressed down. If it's too dry add more butter. Too crumbly add more flour. Too well add more crushed Graham crackers and flour.

Make a thin layer of the crust on the bottom of the prepared sheet pan over the parchment paper.

I found it easier to spread by placing parchment paper over it and rolling over the paper covered crust. Save the parchment paper after doing this because you will need it again to smooth the filling.

Add the filling to the pan making sure to dollop it in small increments all over the crust. It's so heavy that if you only dollop it in one place it will mess up the crust as it spreads. Place the parchment paper over the dollops and carefully use your hands to press it down as flat as possible before rolling over it with a rolling pin.

Hersheys Chocolate Ganache Directions:

Heat Heavy cream in glass bowl in Microwave for 3.5 -4 minutes or on stovetop in saucepan until it comes to a simmer. Pour over chopped Hershey's Chocolate. Mix with a wooden spoon until well incorporated.

Final Directions: Bake crust with s'mores bar filling for 20 minutes at 325 F on middle rack

Open oven door and sprinkle small marshmallows in an even layer all over the s'more's bars. Move to top rack and bake for an additional 15-18 minutes at 350 or until marshmallows have browned and the top of the cookie filling part of the bars have a dull finish instead of a glossy sheen.

Let cool for 10 minutes then drizzle ganache all over the tops of the bars.

Chill in refrigerator before cutting.


Additional Tips:

You can add crushed pretzels to the crushed graham cracker crumbs for a saltier crust.

You can use a homemade chocolate chip cookie dough recipe instead of the store bought cookie dough. The Toll House chocolate chip cookie dough is my favorite.

If too sweet you can always make a Hershey's Dark Chocolate Ganache by simply using Dark chocolate instead of Milk chocolate.

There are also lots of great Marshmallow fluff recipes online if you prefer to make that from scratch.

Links to purchase half sheet pan & parchment paper: Sheet Pan (2 pack) 1/2 Sheet pan parchment paper sheets Cookie/ Brownie Gift Boxes

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