Print

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/smores-cookie-bars-recipe/