S’mores Cookie Bars Recipe

Introduction

These S’mores Cookie Bars combine the beloved flavors of classic campfire treats into a rich, chewy dessert perfect for any occasion. With a crunchy graham cracker crust, gooey marshmallows, and melty chocolate, they offer a delightful twist on traditional cookies.

Ingredients

• 1 1/2 cups Graham Crackers (1 sleeve), crushed
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups mini marshmallows
• 1 12 oz bag semi-sweet chocolate chips
• 3 Hershey Bars, broken into pieces

Instructions

1. Step 1: Preheat the oven to 350º F. Line a 13×9 baking pan with parchment paper and set aside.
2. Step 2: In a bowl, mix together the crushed graham crackers, melted butter, and 1/4 cup granulated sugar. Press this mixture firmly into the bottom of the prepared pan. Bake for 7 minutes until lightly golden brown. Allow it to cool slightly.
3. Step 3: In an electric mixer, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
4. Step 4: Add in the eggs and vanilla extract, beating until fully combined.
5. Step 5: Gradually mix in the flour, salt, and baking soda until just combined and no dry flour remains.
6. Step 6: Using a spatula, gently fold in the mini marshmallows and semi-sweet chocolate chips.
7. Step 7: Spread the cookie dough evenly over the graham cracker crust. Bake for 15 minutes.
8. Step 8: Remove from oven and sprinkle the broken Hershey Bar pieces on top. Return to the oven and bake for an additional 20-25 minutes until set and golden brown.
9. Step 9: Remove from oven and allow the bars to cool completely in the pan before cutting into squares.

Tips & Variations

• For extra gooey marshmallows, add some on top along with the Hershey pieces before the final bake.
• Substitute milk chocolate or dark chocolate chips according to your preference.
• Use crunchy peanut butter in the cookie dough for a nutty twist.
• Make sure to let the bars cool fully to avoid them breaking apart when cutting.

Storage

Store the cooled cookie bars in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week. To enjoy them warm and melty again, reheat individual portions in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, but mini marshmallows distribute more evenly throughout the dough, providing consistent gooeyness in every bite.

Do I need to use parchment paper in the baking pan?

Using parchment paper makes it much easier to lift the bars out of the pan cleanly and prevents sticking, ensuring neat slices.

S’mores Cookie Bars Recipe

Print Recipe

★★★★★

5 from 52 reviews

Delight in these decadent S’mores Cookie Bars that combine a crunchy graham cracker crust with a rich, gooey chocolate chip and marshmallow cookie topping. Finished with chunks of Hershey bars melted on top, these bars offer the nostalgic flavors of classic s’mores in an easy-to-bake dessert form, perfect for sharing at parties or enjoying as a sweet treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 47 minutes
• Total Time: 1 hour 2 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 1/2 cups Graham Crackers (1 sleeve), crushed
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Cookie Dough

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups mini marshmallows
• 1 12 oz bag semi-sweet chocolate chips

Topping

• 3 Hershey Bars, broken into pieces

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350º F (175º C) and line a 13×9 inch baking pan with parchment paper. Set aside to prepare the crust.
2. Make graham cracker crust: In a bowl, combine crushed graham crackers, melted butter, and granulated sugar. Press this mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 7 minutes until lightly golden. Remove from oven and let cool slightly.
3. Cream butter and sugars: Using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
4. Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract until fully combined and smooth.
5. Incorporate dry ingredients: Gradually mix in the flour, salt, and baking soda, mixing just until the flour disappears and the dough comes together.
6. Fold in chocolate chips and marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows using a spatula, distributing them evenly throughout the dough.
7. Assemble cookie bars: Spread the cookie dough evenly over the slightly cooled graham cracker crust in the baking pan.
8. Bake initial layer: Bake the assembled crust and cookie dough for 15 minutes in the preheated oven.
9. Add Hershey bar topping: Remove the pan from the oven and sprinkle the broken Hershey bar pieces evenly over the top of the cookie dough layer.
10. Finish baking: Return the pan to the oven and bake for an additional 20-25 minutes until the bars are set, golden brown, and the chocolate topping has melted.
11. Cool and serve: Remove the pan from the oven and allow the s’mores cookie bars to cool completely in the pan before slicing into squares and serving.

Notes

• For easier cutting, refrigerate the bars for at least 30 minutes after cooling.
• Use parchment paper with an overhang for easy removal of bars from the pan.
• Mini marshmallows help create a gooey texture; larger marshmallows can be chopped if preferred.
• Feel free to substitute Hershey bars with your favorite chocolate bar variety.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: S’mores, cookie bars, graham cracker crust, chocolate chip cookies, marshmallows, Hershey bars, easy dessert, baking