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S’mores Cookie Bars Recipe

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★★★★★

5 from 131 reviews

These S’mores Cookie Bars combine the nostalgic flavors of graham crackers, marshmallows, and chocolate into a delightful, chewy bar. Perfectly baked with a buttery cookie dough base, topped with melting milk chocolate and gooey mini marshmallows, these bars offer a quick, easy, and delicious treat reminiscent of classic campfire s’mores.

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

  1. 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 to easily lift out the bars later.
  2. Lay the Base: Arrange the graham crackers in a snug, complete layer at the bottom of the prepared pan. Break the crackers as needed to cover the entire base without gaps.
  3. Cream the Dream: In a mixing bowl, beat together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture becomes creamy and smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for a fragrant base.
  4. Whisk the Dry: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Fold in the semi-sweet chocolate chips and mini marshmallows carefully to avoid melting.
  5. Layer and Press: Spread the cookie dough evenly over the graham cracker base in the pan, pressing gently to form a uniform layer.
  6. Bake to Perfection: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown. If the marshmallows or edges begin to brown too quickly, tent the pan loosely with aluminum foil to prevent burning.
  7. Top it Off: Immediately after removing the bars from the oven, sprinkle the broken Hershey’s milk chocolate bar pieces evenly over the hot surface. Let the residual heat gently melt the chocolate for a luscious finish.
  8. Cool, Cut, and Cherish: Allow the bars to cool for 20 to 30 minutes in the pan. Once cooled enough to handle, use the parchment overhang to lift the bars out. Cut into squares or rectangles and enjoy the gooey, chocolatey, and marshmallow-filled treats.

Notes

  • Using parchment paper with an overhang makes removing the bars easier without breaking.
  • Press the dough gently over the graham crackers to avoid crushing the base too much.
  • If mini marshmallows are unavailable, regular-sized marshmallows chopped into small pieces can be used.
  • Store leftover bars in an airtight container at room temperature for up to 3 days to preserve freshness.
  • For an extra gooey texture, add a handful of chocolate chips on top before baking alongside the dough.

Keywords: s'mores cookie bars, graham cracker bars, chocolate marshmallow dessert, easy baked treats, summer dessert, campfire inspired sweets

Find it online: https://servedbynora.com/smores-cookie-bars-recipe/