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S’mores Cookie Bars Recipe

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★★★★★

4.6 from 119 reviews

Delight in these heavenly S’mores Cookie Bars that cleverly combine the classic campfire flavors of graham crackers, chocolate, and marshmallows into a gooey, baked treat. Loaded with a buttery cookie dough base atop a crispy graham cracker crust, studded with melty chocolate chips and mini marshmallows, and topped with chopped Hershey’s milk chocolate squares, these bars are perfect for sharing and satisfy any sweet tooth craving.

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 (1.55 oz 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 for easy removal of the bars later.
  2. Lay the Base: Arrange the graham crackers in a snug layer across the bottom of the prepared pan. Break pieces as necessary to ensure full coverage without gaps.
  3. Cream the Dream: In a large mixing bowl or stand mixer, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is creamy and fluffy. Add the eggs one at a time, mixing well after each addition, then blend 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 to evenly combine. Gradually mix this dry ingredient blend into the butter and sugar mixture until just incorporated. Gently fold in the semi-sweet chocolate chips and mini marshmallows, taking care not to overmix.
  5. Layer and Press: Spread the cookie dough evenly over the layered graham crackers in the baking pan. Press the dough gently to ensure a smooth, even surface that melds with the base.
  6. Bake to Perfection: Place the pan in the preheated oven and bake for 25-30 minutes, until the top is golden brown and the edges are set. If the top starts to brown too quickly, loosely cover with aluminum foil to prevent burning.
  7. Top it Off: Remove the pan from the oven and immediately sprinkle the broken Hershey’s milk chocolate bar pieces evenly over the hot cookie bars. Allow the residual heat to gently melt the chocolate topping.
  8. Cool, Cut, and Cherish: Let the bars cool in the pan for 20-30 minutes to firm up slightly, then use the parchment overhang to lift the entire slab out. Cut into squares and serve, enjoying the gooey marshmallow and melted chocolate goodness.

Notes

  • The chocolate topping may remain soft at room temperature, enhancing the gooey texture of the bars.
  • For easier cutting, refrigerate the bars after cooling slightly to help set the chocolate.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can substitute Hershey’s bars with any milk chocolate or semi-sweet chocolate bar of your choice.

Keywords: S’mores Cookie Bars, s’mores dessert, graham cracker bars, chocolate marshmallow bars, easy cookie bars, campfire treat

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