S’mores Cookie Bars Recipe
Introduction
S’mores Cookie Bars combine the classic campfire treat into a convenient, shareable dessert perfect for any occasion. Layers of graham crackers, gooey marshmallows, and melted chocolate come together in a buttery cookie base that’s simply irresistible.
Ingredients
- 7-8 full rectangles graham crackers
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 regular-sized (1.55oz) Hershey’s milk chocolate bars, broken into squares
Instructions
- Step 1: Preheat your oven to 375°F. Line a 13×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Step 2: Arrange the graham crackers in a snug layer on the bottom of the prepared pan, breaking them as needed to cover the entire base without gaps.
- Step 3: In a mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing until smooth and fragrant.
- Step 4: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
- Step 5: Fold in the semi-sweet chocolate chips and mini marshmallows gently to keep them intact.
- Step 6: Spread the cookie dough evenly over the graham cracker layer, pressing gently to create a smooth surface.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until the edges are golden. If the top starts to brown too quickly, cover loosely with foil to prevent burning.
- Step 8: Remove from the oven and immediately sprinkle the broken Hershey’s milk chocolate bar pieces over the top. Let the heat melt the chocolate slightly.
- Step 9: Allow the bars to cool for 20-30 minutes. Using the parchment overhang, lift the bars from the pan, cut into squares, and serve warm for that gooey, melty s’mores experience.
Tips & Variations
- For extra gooeyness, add a handful of additional mini marshmallows on top before baking.
- Try using dark or white chocolate bars instead of milk chocolate for a different twist.
- If you prefer a crispier base, bake the graham cracker layer for 5 minutes before adding the dough.
Storage
Store leftover s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days; warm slightly before serving to soften the chocolate and marshmallows. These bars can also be frozen for up to one month—thaw overnight in the refrigerator and warm gently before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate?
Yes, you can swap the milk chocolate bars and chocolate chips for dark, semi-sweet, or white chocolate depending on your preference. Each will add a unique flavor profile to the bars.
Do I have to use graham crackers?
Graham crackers give the bars their classic s’mores flavor and texture, but you can substitute with digestive biscuits or even crushed cookies if needed. Just ensure they form a solid base layer.
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S’mores Cookie Bars Recipe
- Total Time: 40-45 minutes
- Yield: 12–16 bars 1x
Description
Delight in the ultimate sweet treat with these S’mores Cookie Bars, combining the classic flavors of graham crackers, marshmallows, and melted chocolate in a soft, chewy cookie bar format. Perfectly baked to golden perfection with a crispy graham cracker base, these bars offer gooey mini marshmallows and silky chocolate chips inside, topped with melted Hershey’s milk chocolate squares for that nostalgic campfire taste without the fire.
Ingredients
Base Layer
- 7–8 full rectangles Graham Crackers
Cookie Dough
- 1 cup (2 sticks) Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar, packed
- 2 large Eggs
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 3/4 tsp Salt
- 3/4 tsp Baking Soda
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 cup Mini Marshmallows
Topping
- 2 regular-sized (1.55oz each) Hershey’s Milk Chocolate Bars, broken into squares
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
- Lay the Base: Arrange the 7-8 graham cracker rectangles snugly at the bottom of the lined pan, breaking them as needed to cover the entire base evenly.
- Cream the Dream: In a mixing bowl, beat the room temperature butter with granulated sugar and light brown sugar until the mixture is creamy and smooth. Add the eggs one at a time, blending well after each addition, then stir in the vanilla extract for aroma and flavor.
- Whisk the Dry: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the butter-sugar mixture, stirring gently until just combined. Fold in the semi-sweet chocolate chips and mini marshmallows carefully to avoid deflating the marshmallows.
- Layer and Press: Spread the cookie dough evenly over the graham cracker base in the pan. Press down lightly to ensure an even layer and proper adherence to the crackers beneath.
- Bake to Perfection: Bake the pan in the preheated oven for 25 to 30 minutes until the top is golden brown. If the top starts browning too quickly, cover loosely with foil to prevent burning.
- Top it Off: Immediately after removing from the oven, sprinkle the broken Hershey’s milk chocolate bar pieces evenly over the hot bars, allowing the residual heat to melt the chocolate slightly for a gooey finish.
- Cool, Cut, and Cherish: Let the bars cool in the pan for 20 to 30 minutes to set properly. Use the parchment overhang to lift the bars out of the pan, then cut into squares and serve. Enjoy the soft, gooey texture with melted marshmallows and chocolate.
Notes
- The chocolate topping may remain soft at room temperature, enhancing the rich, gooey texture.
- Press the dough gently to avoid crushing marshmallows too much and preserve their softness.
- Using parchment with an overhang makes removal and cutting easier without sticking.
- Store leftover bars in an airtight container at room temperature for up to 3 days to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores cookie bars, graham cracker cookie bars, chocolate marshmallow bars, easy cookie bars, campfire dessert, homemade s’mores, baked s’mores
