S’mores Cookie Bars Recipe
Introduction
S’mores cookie bars bring the classic campfire treat to your oven in an easy, shareable form. Layers of chocolate, marshmallow fluff, and graham cracker-infused cookie dough come together to create a gooey, nostalgic dessert perfect for any occasion.
Ingredients
- 1/2 cup softened butter
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely crushed graham crackers (about 3.5 sheets)
- 5 standard Hershey bars
- 1 1/2 cups marshmallow fluff
Instructions
- Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract until well combined.
- Step 3: Gradually add the flour, crushed graham crackers, salt, and baking soda; mix until just combined without overmixing.
- Step 4: Press half of the dough evenly into the prepared baking pan. Freeze this layer for about 15 minutes to firm up.
- Step 5: Break the Hershey bars into pieces and layer them over the chilled dough. Spread the marshmallow fluff evenly on top of the chocolate layer.
- Step 6: Flip the remaining dough over the marshmallow layer, pressing it gently to cover. Bake for approximately 25 minutes or until the top is golden brown.
- Step 7: Allow the bars to cool completely in the pan before slicing into squares to prevent gooey mess.
Tips & Variations
- For a rich twist, try using dark chocolate bars instead of milk chocolate to balance the sweetness.
- If you prefer a crunchier texture, sprinkle chopped nuts like almonds or pecans between the layers.
- Be sure to chill the first dough layer well; it helps keep the marshmallow from melting into the bottom crust.
Storage
Store the cooled s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 2 months. Reheat gently in the microwave for a few seconds to refresh the gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of marshmallow fluff?
While marshmallow fluff spreads smoothly and melts evenly, you can substitute mini marshmallows by layering them over the chocolate and allowing them to melt during baking. Just watch closely to prevent burning.
What if I don’t have graham crackers for the crust?
If graham crackers aren’t available, you can substitute with digestive biscuits or graham cracker crumbs purchased in the baking aisle. Crushing them finely helps maintain the right texture in the dough.
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S’mores Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
Delight in the nostalgic flavors of classic s’mores in an easy-to-make cookie bar form. These S’mores Cookie Bars feature a buttery, chewy graham cracker-infused cookie base, a rich layer of melted Hershey’s chocolate, and a generous spread of marshmallow fluff, all baked to golden perfection. Perfect as a portable treat for gatherings or a cozy dessert, these bars combine the beloved elements of campfire s’mores in every bite.
Ingredients
Cookie Base
- 1/2 cup softened butter
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely crushed graham crackers (about 3.5 sheets)
- 1/4 tsp salt
- 1/4 tsp baking soda
Filling
- 5 standard Hershey bars (broken into pieces)
- 1 1/2 cups marshmallow fluff
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well-combined. This ensures a tender cookie base.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix Dry Ingredients: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda into the wet ingredients. Mix until just combined to avoid overworking the dough and maintaining tenderness.
- Press First Layer and Chill: Press half of the cookie dough evenly into the prepared baking pan. Place the pan in the freezer for about 15 minutes to firm up the dough, making it easier to layer the filling without mixing.
- Add Chocolate and Marshmallow Layers: Evenly layer the broken Hershey bar pieces on top of the chilled dough base. Then, spread the marshmallow fluff evenly over the chocolate, creating the gooey middle layer characteristic of s’mores.
- Add Top Layer and Bake: Flip the remaining dough layer on top of the marshmallow layer, covering the filling completely. Bake the assembled bars in the preheated oven for approximately 25 minutes, or until the top is golden brown and the bars are set.
- Cool and Slice: Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve.
Notes
- For easier spreading, warm the marshmallow fluff slightly before layering.
- Freezing the bottom dough layer helps prevent the filling from sinking and mixing too much during assembly.
- Use parchment paper extending beyond the edges of the pan to lift out bars easily for slicing.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nuttier twist, consider adding chopped nuts to the cookie dough base.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores cookie bars, s’mores bars, chocolate marshmallow bars, graham cracker dessert, easy s’mores recipe, baked s’mores
