Introduction

These S’mores Cookie Bars bring the classic campfire treat right into your kitchen. Combining crispy graham crackers, gooey marshmallows, and rich chocolate, they create a perfect handheld dessert. Easy to make and irresistibly delicious, they’re perfect for sharing with friends and family.

The image shows several square cookie bars arranged closely together on a white marbled surface. Each cookie bar has a golden-brown baked base with a slightly crispy and textured top layer. Scattered across the top are melted chocolate chips that are glossy and dark brown, along with toasted marshmallows that are light tan with darker browned edges. The cookie bars have a dense and chunky appearance, with the marshmallows and chocolate chips evenly distributed on the surface, giving a rough but inviting texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 full rectangles graham crackers
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
2 regular-sized (1.55oz) Hershey’s milk chocolate bars, broken into squares

Instructions

Step 1: Preheat your oven to 375°F and line a 13×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Arrange the graham crackers in a snug, full layer at the bottom of the pan, breaking them as needed to fit.
Step 3: In a mixer, cream the butter and both sugars until smooth and creamy. Add the eggs and vanilla extract, mixing until combined.
Step 4: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the butter mixture, stirring gently until combined. Fold in the chocolate chips and mini marshmallows carefully.
Step 5: Spread the cookie dough evenly over the layer of graham crackers and press down gently to create an even surface.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown. If the edges brown too quickly, cover loosely with foil.
Step 7: Immediately after removing from the oven, sprinkle the broken Hershey’s chocolate bar pieces evenly on top. Allow the residual heat to gently melt the chocolate.
Step 8: Let the bars cool for 20-30 minutes, then use the parchment overhang to lift them out of the pan. Cut into squares and serve.

Tips & Variations

For added texture, sprinkle chopped nuts such as walnuts or pecans into the dough before baking.
Use dark chocolate or white chocolate bars instead of milk chocolate for a different flavor twist.
To make mini bars, use a smaller baking pan and adjust baking time accordingly.
Press the marshmallows gently into the dough to prevent them from burning during baking.

Storage

Store the S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. They may remain slightly soft due to the melted chocolate, which adds to their gooey charm. To refresh, warm individual bars in the microwave for 10-15 seconds before serving.

How to Serve

The image shows square cookie bars arranged closely together on a white marbled surface, each bar featuring a golden-brown base filled with melted chocolate chips and topped with toasted marshmallow pieces that are lightly browned and soft. The cookie layer is thick and chunky with a slightly textured, bumpy surface from the melted chocolate and marshmallows spread evenly on top. The chocolate chips appear partially melted and dark brown in color, dotting the cookies randomly, while the marshmallows add a contrasting light cream color with a melted, gooey texture. The bars are cut into uniform squares with clear edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Mini marshmallows work best because they distribute evenly and melt nicely without overwhelming the bars. If using regular marshmallows, chop them into smaller pieces before folding them into the dough.

Can I freeze these cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving, and warm slightly for a gooey treat.