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S’mores Cookie Bars Recipe

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4.2 from 11 reviews

Delight in these irresistible S’mores Cookie Bars that combine a crunchy graham cracker crust with a rich, gooey chocolate chip and marshmallow cookie layer, topped with chunks of classic Hershey bars. Perfect for parties or a sweet treat anytime, these bars bring the nostalgic flavors of campfire s’mores into an easy-to-make oven-baked dessert.

  • Total Time: 1 hour 2 minutes
  • Yield: 24 servings

Ingredients

Crust

  • 1 1/2 cups Graham Crackers (1 sleeve), crushed
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Cookie Layer

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cup mini marshmallows
  • 1 12 oz bag semi-sweet chocolate chips

Topping

  • 3 Hershey Bars, broken into pieces

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350º F (175º C). Line a 13×9 inch baking pan with parchment paper and set aside to ensure easy removal of the bars after baking.
  2. Make the Graham Cracker Crust: In a bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom of the prepared pan. Bake for 7 minutes until it is lightly golden and firm. Let it cool slightly before adding the cookie layer.
  3. Cream Butter and Sugars: In an electric mixer, beat the softened butter with granulated sugar and light brown sugar at medium speed until the mixture becomes light, fluffy, and creamy, which should take about 2 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly until fully combined and smooth.
  5. Incorporate Dry Ingredients: Gradually mix in the all-purpose flour, salt, and baking soda into the wet ingredients until the flour just disappears. Avoid overmixing to keep the cookie texture tender.
  6. Fold in Chocolate and Marshmallows: Using a spatula, gently fold in the semi-sweet chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.
  7. Spread Cookie Dough over Crust: Evenly spread the cookie dough mixture over the pre-baked graham cracker crust in the pan.
  8. Bake and Add Topping: Bake the bars for 15 minutes. Then, remove from the oven and immediately scatter the broken Hershey bar pieces evenly on top.
  9. Final Bake: Return the pan to the oven and bake for an additional 20-25 minutes, or until the cookie bars are set and golden brown on top.
  10. Cool and Serve: Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack before cutting into 24 pieces for serving.

Notes

  • Press the graham cracker crust firmly into the pan for a sturdy base.
  • Allow the bars to cool completely to ensure clean, firm cuts.
  • For extra gooey marshmallows, use fresh mini marshmallows and avoid overbaking.
  • Store leftover bars in an airtight container at room temperature for up to 3 days.
  • Wrap and freeze for up to 1 month; thaw at room temperature before serving.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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