S’mores Cookie Bars Recipe

Introduction

S’mores cookie bars bring together the classic campfire flavors of graham crackers, chocolate, and marshmallows in a deliciously easy dessert. These bars are perfect for gatherings or a cozy night in, offering a soft, chewy treat with a melty chocolate topping.

Ingredients

• 7-8 graham crackers (full sheets/unbroken rectangles)
• 1 cup unsalted butter (2 sticks), room temperature
• ¾ cup granulated sugar
• ¾ cup light brown sugar, gently packed
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour (stir, spoon, & level)
• ¾ tsp salt
• ¾ tsp baking soda
• ½ cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 2 regular sized Hershey’s Milk Chocolate Bars (two 1.55oz/43g bars), broken into squares

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides for easy lifting.
2. Step 2: Arrange the graham crackers in a single layer to cover the bottom of the pan, breaking pieces as needed to fit snugly.
3. Step 3: In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla, mixing well and scraping down the bowl as needed.
4. Step 4: In a separate large bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture along with the chocolate chips and mini marshmallows. Mix until just combined.
5. Step 5: Spread the cookie dough evenly over the graham cracker layer in the pan, pressing it flat. If desired, sprinkle additional mini marshmallows on top.
6. Step 6: Bake at 375˚F for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. If the edges brown too quickly, cover the pan loosely with foil.
7. Step 7: Remove the pan from the oven and immediately place the broken chocolate bar pieces on top while the bars are still warm. Let them cool for 20-30 minutes before lifting from the pan and cutting into squares to serve. Note that the chocolate topping may remain soft and melty at room temperature.

Tips & Variations

• For a richer flavor, substitute half the butter with browned butter before creaming with sugars.
• Try using dark chocolate bars or adding chopped nuts for extra texture.
• If you prefer a crispier bottom, bake the graham cracker layer for 5 minutes before adding the dough.
• Mini marshmallows can be swapped with regular-sized marshmallows cut into smaller pieces.

Storage

Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. Because of the marshmallows and chocolate topping, refrigeration may cause them to harden. To enjoy gooey texture again, warm slightly in the microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for this recipe?

Yes, you can substitute semi-sweet or milk chocolate bars with dark chocolate, white chocolate, or chocolate chips depending on your preference. Each will give a slightly different flavor but still work well.

Do I have to use graham crackers for the base?

Graham crackers provide the classic s’mores flavor, but you can experiment with digestive biscuits or honey-flavored crackers as alternatives. Keep in mind it may change the taste and texture slightly.

S’mores Cookie Bars Recipe

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★★★★★

4.8 from 61 reviews

• Author: Simon
• Total Time: 40-45 minutes
• Yield: 16 bars 1x

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Description

These S’mores Cookie Bars combine the classic flavors of graham crackers, chocolate, and marshmallows into a deliciously chewy bar. Layered on a graham cracker crust and baked with mini marshmallows and semi-sweet chocolate chips, then topped with melting Hershey’s chocolate bars, they create a gooey, nostalgic treat that’s perfect for parties, dessert tables, or a cozy night in.

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Ingredients

Scale 1x2x3x

Base Layer

• 7–8 graham crackers (full sheets/unbroken rectangles)

Cookie Dough

• 1 cup unsalted butter (2 sticks), room temperature
• ¾ cup granulated sugar
• ¾ cup light brown sugar, gently packed
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour (stir, spoon, & level)
• ¾ tsp salt
• ¾ tsp baking soda
• ½ cup semi-sweet chocolate chips
• 1 cup mini marshmallows

Topping

• 2 regular sized Hershey’s Milk Chocolate Bars (two 1.55oz/43g bars), broken into squares

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides to easily lift the bars later.
2. Create Graham Cracker Base: Arrange the graham crackers in a single layer covering the entire bottom of the pan. Break the crackers into pieces as necessary to fit snugly side by side, forming a solid crust.
3. Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing and scraping down the bowl to combine everything evenly.
4. Mix Dry Ingredients and Combine: In a separate large bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients along with the semi-sweet chocolate chips and mini marshmallows. Stir just until combined—do not overmix to keep the bars tender.
5. Assemble the Bars: Evenly spread and press the cookie dough mixture over the layer of graham crackers in the pan. For extra gooey texture, sprinkle additional mini marshmallows on top if desired.
6. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the cookie dough browns too quickly before the center is done, loosely cover with foil to prevent burning.
7. Add Chocolate Topping and Cool: Remove the pan from the oven and immediately place broken Hershey’s chocolate bars evenly across the hot surface to melt slightly. Allow the bars to cool completely for 20 to 30 minutes before lifting them out of the pan using the parchment overhang. Cut into squares and serve.

Notes

• Allow the bars to cool fully before cutting to ensure they hold their shape well.
• You can add extra mini marshmallows on top before baking for a more traditional s’mores look.
• If you prefer crunchier bars, reduce the mini marshmallows slightly or bake a few minutes longer, watching closely.
• Store leftovers in an airtight container at room temperature for up to 3 days; chocolate topping may soften.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend and verify graham crackers are gluten-free.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: S’mores, cookie bars, graham crackers, chocolate, marshmallows, dessert, baked treat, easy recipe