Nutella S’mores Bars are an easy, gooey dessert made with a soft graham-cracker cookie dough, creamy Nutella, and miniature marshmallows. This 8 x 8-inch pan recipe makes 16 bars and takes about 15 minutes to prepare before baking at 350°F (175°C) for 30–35 minutes.
Every bite combines buttery graham-cracker flavor with a rich chocolate-hazelnut middle and a stretchy marshmallow layer. The bars are best when the center remains slightly soft, so cool them for at least 30 minutes before slicing for a thick, chewy texture instead of a dry cookie.
Jump to RecipeWhy You’ll Love This Recipe
These Nutella s’mores bars deliver the best parts of a campfire s’more in a tidy square dessert. Instead of balancing crackers, chocolate, and marshmallows over a fire, you press everything into one pan and let the oven create the layers.
The bottom and top are made from a buttery graham-cracker cookie dough that bakes tender rather than crunchy. Between them, Nutella stays rich and creamy while the mini marshmallows become soft, sweet, and lightly toasted near the top.
This is also a practical dessert for parties, bake sales, lunchboxes, and casual family dinners. The recipe uses familiar ingredients, requires only one mixing bowl plus a small bowl for the dry ingredients, and produces 16 generous bars.
If you enjoy bar cookies with a bright, tropical flavor too, you can also try these tropical Pina Colada bars for another easy pan-baked treat.
Ingredients You’ll Need
Softened unsalted butter gives the graham-cookie dough a creamy texture and keeps the finished bars tender. Set the butter out ahead of time so it blends smoothly with the sugar rather than leaving hard pieces in the dough.
- Butter and sugar: Use 1/2 cup (113 g) softened unsalted butter and 3/4 cup (150 g) granulated sugar.
- Egg and vanilla: One large egg binds the dough, while 1 teaspoon of vanilla adds warm flavor.
- Flour and graham crumbs: Combine 1 cup (125 g) all-purpose flour with crumbs from 7 full-size graham crackers, about 1 cup (100 g).
- Leavening and seasoning: One teaspoon baking powder and 1/2 teaspoon fine salt balance the dough.
- Filling: You will need 1/2 cup, approximately 150 g, of Nutella and 1 1/2 cups, about 75 g, of miniature marshmallows.
Crush the graham crackers into fine crumbs so the dough presses together evenly. Large pieces can create weak spots in the base and make the top layer more difficult to spread over the marshmallows.
For another comforting recipe to serve after dinner, keep our easy tortellini soup on your menu for a savory meal before dessert.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving enough paper hanging over the sides to lift the cooled bars out easily. Press the parchment into the corners as neatly as possible, but a few creases will not affect the dessert.
Step 2: Add the softened butter and sugar to a mixing bowl and beat until creamy. Beat in the egg and vanilla until the mixture looks smooth and unified, scraping down the sides of the bowl if needed.
Step 3: In a separate bowl, whisk together the all-purpose flour, fine graham-cracker crumbs, baking powder, and salt. Add this dry mixture to the butter mixture and stir only until a soft dough forms; mixing longer than necessary can make the bars less tender.
Step 4: Press about half of the dough evenly across the bottom of the parchment-lined pan. Use lightly damp fingertips or the back of a measuring cup to create an even layer without compacting it excessively.
Step 5: Spread the Nutella over the dough, stopping just short of the edges so the filling stays contained inside the cookie layers. If the Nutella feels firm, stir it briefly in its jar before spreading for easier coverage.
Step 6: Scatter the miniature marshmallows evenly over the Nutella. Try to distribute them from corner to corner so each finished bar gets a generous amount of soft marshmallow filling.
Step 7: Flatten small pieces of the remaining dough between your fingers and lay them over the marshmallows. The top does not need to be perfectly sealed, but aim for a mostly covered layer while leaving a few small spaces where the marshmallows can peek through.
Step 8: Bake for 30–35 minutes, beginning to check at the 30-minute mark. The top should be lightly golden and the center should appear set while still having a little softness.
Step 9: Cool the pan on a rack for at least 30 minutes before attempting to slice. Lift the bars using the parchment sling, and chill them briefly after cooling if you want especially clean edges.
For a hearty meal idea before these sweet bars, browse this ground beef chili in a bread bowl. The contrast between a savory dinner and a warm s’mores dessert is especially satisfying.
Pro Tips for Gooey, Soft Bars
The most important detail is to avoid overbaking. Start checking at 30 minutes, and remove the pan when the top is lightly golden and the middle looks set but not rigid. The residual heat will continue to finish the center as the bars cool.
A parchment sling is not optional if you want easy removal. Nutella can make the edges sticky, and marshmallows may cling to the pan, so leave a useful overhang on two opposite sides.
Do not worry if the top dough layer looks rustic. Flattening small pieces makes it much easier to cover the marshmallows than trying to roll one large sheet of dough, and the baked top will look appealingly homemade.
- Measure flour and graham crumbs carefully for a soft, balanced dough.
- Use miniature marshmallows so they soften throughout the filling without creating oversized gaps.
- Leave a small Nutella border around the pan edges to reduce overflow.
- Cool fully before cutting so the chocolate-hazelnut filling can thicken.
Published variations sometimes use light brown sugar or a combination of sugars, but this version uses granulated sugar as specified. Chocolate chips and a 9-inch pan are also possible variations, though they create thinner bars and may shorten baking time, so they are not part of this formula.
For a lighter-feeling seasonal bar option, you might also enjoy these pumpkin bars when autumn flavors are calling.
Storage and Slicing
Let the bars cool substantially in the pan before lifting them out. Cutting while they are still hot can cause the Nutella to run and the marshmallow layer to pull away from the cookie dough.
For neat squares, chill the cooled slab briefly, then use a sharp knife to cut four rows by four rows. Wipe the blade between cuts if Nutella clings to it, and make each cut with steady pressure rather than sawing repeatedly.
Store leftover bars in a tightly covered container at room temperature for a soft texture. If you prefer a firmer bite, refrigerate them briefly, but allow chilled bars to sit out for a few minutes before serving so the filling is not too firm.
These bars are convenient to make ahead because their layers settle as they cool. Keep them covered until serving to protect the tender graham-cookie top from drying out.
Serving Ideas
Serve the bars as they are, or warm an individual square very briefly so the Nutella becomes extra soft. A glass of cold milk, coffee, hot chocolate, or vanilla ice cream makes a natural pairing with the chocolate, graham, and marshmallow flavors.
For a dessert platter, cut the bars into smaller pieces and arrange them with napkins or small forks. The golden top, visible marshmallow pockets, and rich center make them attractive without needing frosting or an elaborate garnish.
You can also bring them to a summer gathering, where they offer the familiar taste of campfire s’mores without requiring a fire. Their sturdy square shape makes them easier to transport than assembled s’mores.
When planning a menu with different flavor profiles, pair these sweet bars with something fresh such as our spicy salmon poke for a colorful spread. The cool, bright ingredients in that dish provide a striking contrast to the warm, rich dessert.
Nutella S’mores Bars
Ingredients
Method
- Heat the oven to 350°F (175°C). Line an 8 x 8-inch square pan with parchment paper, leaving overhang on two sides to create a sling.
- Beat the softened butter and granulated sugar until creamy. Beat in the egg and vanilla extract until well combined.
- Whisk the flour, graham-cracker crumbs, baking powder, and salt in a separate bowl. Add the dry mixture to the butter mixture and mix just until a soft dough forms.
- Press about half of the dough evenly into the prepared pan. Spread the Nutella over the dough while leaving a small border around the edges.
- Scatter the miniature marshmallows evenly over the Nutella. Flatten pieces of the remaining dough between your fingers and place them over the marshmallows to make a mostly covered top layer.
- Bake for 30–35 minutes, beginning to check at 30 minutes, until the top is lightly golden and the center appears set. Do not overbake because the bars should remain soft and gooey.
- Cool the bars in the pan for at least 30 minutes before lifting them out with the parchment sling and cutting into 16 squares. For cleaner slices, briefly chill the cooled bars before cutting.
Notes
Final Thoughts
Nutella S’mores Bars are the kind of dessert that feels special while remaining wonderfully straightforward. A soft graham-cracker cookie dough surrounds a creamy Nutella layer and sweet miniature marshmallows, creating a chewy, gooey square with every familiar s’mores note in one bite.
Use the parchment sling, keep the top layer slightly rustic, and begin checking the oven at 30 minutes. Most importantly, resist slicing too soon: at least 30 minutes of cooling gives the Nutella time to thicken and the marshmallow layer time to settle.
Make these bars when you want a dependable dessert for sharing, then keep the recipe ready for bake sales, holidays, movie nights, and summer gatherings. Their rich center and soft texture are easy to love, especially when served with a cold glass of milk.
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