S’mores Cookie Bars Recipe

Introduction

S’mores cookie bars are a delightful twist on the classic campfire treat, combining rich chocolate, marshmallow fluff, and a graham cracker cookie base. These bars are easy to make and perfect for anytime you want a gooey, nostalgic dessert.

Ingredients

• 1/2 cup Butter (softened, salted or unsalted)
• 1/3 cup Brown sugar
• 1/4 cup Granulated sugar
• 1 Egg
• 1 tsp Vanilla extract
• 1 & 1/2 cups All-purpose flour
• 1/2 cup Graham crackers (finely crushed, about 3.5 sheets, for the cookie dough)
• 1/4 tsp Salt
• 3/4 tsp Baking soda
• 5 standard Hershey bars
• 1 & 1/2 cups Marshmallow fluff

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside.
2. Step 2: In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and combined. Add the egg and vanilla extract, mixing well.
3. Step 3: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until the flour mixture disappears and the dough comes together.
4. Step 4: Press half of the cookie dough evenly into the prepared baking pan. Remove the parchment with the dough from the pan and place it in the freezer. Re-line the pan with fresh parchment paper, then press the remaining dough evenly into it.
5. Step 5: Place the Hershey bars evenly over the dough layer in the pan. Spread the marshmallow fluff evenly on top of the chocolate. Carefully flip the chilled dough layer out of the freezer onto the marshmallow layer, pressing gently to keep it intact.
6. Step 6: Bake in the preheated oven for 25 minutes. Allow the bars to cool completely before slicing to showcase the gooey layers inside.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a splash of almond extract to the cookie dough.
• Substitute milk chocolate with dark or white chocolate bars for a different chocolate experience.
• Chilling the dough helps in handling and prevents the marshmallow layer from melting too much during baking.
• Use mini marshmallows instead of fluff for a chunkier texture.

Storage

Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to one week. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

Yes, you can use a similar-sized pan such as 9×9 inches, but baking time may vary slightly. Check for doneness after 20 minutes and adjust as needed.

What if I don’t have graham crackers?

You can substitute graham crackers with digestive biscuits or any plain, slightly sweet crackers finely crushed to maintain the texture in the cookie dough.

S’mores Cookie Bars Recipe

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4.8 from 91 reviews

S’mores cookie bars combine the classic flavors of graham crackers, chocolate, and marshmallow in a chewy, layered bar form. These bars feature a buttery cookie base infused with graham cracker crumbs, layered with melty Hershey chocolate and fluffy marshmallow creme, then topped with another cookie layer for a gooey, nostalgic treat perfect for any occasion.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 bars (approximately 2×2 inch pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup Butter (softened, salted or unsalted)
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cup All-Purpose flour
• 1/2 cup graham crackers (finely crushed, about 3.5 sheets)
• 1/4 tsp salt
• 3/4 tsp baking soda

Filling and Topping

• 5 standard Hershey bars
• 1 1/2 cup Marshmallow fluff

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and fluffy. Add the egg and vanilla extract, mixing again until fully incorporated.
3. Add Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix gently just until the flour mixture disappears and everything is combined, being careful not to overmix.
4. Form Dough Layers: Press half of the cookie dough evenly into the prepared baking pan. Carefully remove the parchment paper with the dough and place it in the freezer to chill. Re-line the pan with fresh parchment paper and press the remaining dough into another layer, then refrigerate or keep aside.
5. Assemble Bars: Place the chocolate bars evenly over the dough in the pan, breaking pieces as needed to cover the surface fully. Spread the marshmallow fluff evenly over the chocolate layer. Then gently flip the chilled cookie dough layer from the freezer on top of the marshmallow layer, taking care to keep it intact.
6. Bake: Bake the assembled bars in the preheated oven for 25 minutes until lightly golden and set.
7. Cool and Slice: Allow the s’mores cookie bars to cool completely in the pan before slicing to ensure clean cuts and maintain the layered cross section.

Notes

• Freezing the dough layer before assembly helps prevent the bars from becoming too messy while flipping and layering.
• Use parchment paper to easily lift and flip the dough layers without breakage.
• Allow bars to cool fully before slicing for best presentation and texture.
• Hershey’s standard milk chocolate bars are recommended for authentic flavor, but you can substitute with your favorite chocolate.
• Store bars in an airtight container at room temperature for up to 3 days.

Keywords: s’mores cookie bars, s’mores bars, marshmallow cookie bars, graham cracker bars, chocolate dessert bars, layered s’mores, easy dessert bars