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

Scale

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