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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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