S’mores Cookie Bars Recipe
Introduction
S’mores cookie bars combine the nostalgic flavors of a classic campfire treat into a convenient, chewy dessert bar. Layers of graham cracker cookie dough, melted chocolate, and fluffy marshmallow come together for an irresistible sweet bite perfect for any occasion.
Ingredients
- 1/2 cup butter (softened, salted or unsalted)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon 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 teaspoon salt
- 3/4 teaspoon baking soda
- 5 standard Hershey bars
- 1 1/2 cups marshmallow fluff
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside.
- Step 2: Cream the softened butter with the granulated sugar and brown sugar until the mixture is smooth and combined. Add the egg and vanilla extract, mixing again until incorporated.
- Step 3: Stir in the all-purpose flour, finely crushed graham crackers, salt, and baking soda. Mix just until the flour mixture disappears and the dough comes together.
- Step 4: Press half of the cookie dough evenly into the prepared baking pan. Carefully remove the parchment paper with the dough from the pan and place it in the freezer while you re-line the pan with fresh parchment paper and press in the remaining dough.
- Step 5: Place the Hershey bars evenly over the dough in the pan, breaking pieces as needed to cover the surface. Spread the marshmallow fluff evenly on top of the chocolate layer. Remove the chilled dough layer from the freezer and gently flip it on top of the marshmallow, taking care to keep it intact.
- Step 6: Bake in the preheated oven for 25 minutes. Allow the cookie bars to cool completely before slicing to achieve clean, beautiful layers.
Tips & Variations
- For a gooier texture, use mini marshmallows instead of marshmallow fluff and layer them on top of the chocolate before adding the second dough layer.
- Substitute the Hershey bars with your favorite chocolate, like dark or milk chocolate chips, for a different flavor profile.
- To make cleanup easier, let the parchment paper overhang the pan edges for a quick lift-out after baking.
- Chilling the dough helps keep the layers distinct and prevents the top layer from sliding.
Storage
Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave if you prefer them warm, but avoid overheating to prevent the marshmallow from becoming too sticky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought graham cracker crumbs instead of crushing sheets?
Yes, store-bought graham cracker crumbs work perfectly. Just measure out 1/2 cup for the recipe and avoid adding extra sugar since the crumbs are usually sweetened.
What if I don’t have marshmallow fluff?
If you don’t have marshmallow fluff, mini marshmallows are a great substitute. Spread an even layer on top of the chocolate pieces before adding the second cookie dough layer.
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S’mores Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
These S’mores cookie bars combine a buttery graham cracker cookie base with layers of melty Hershey’s chocolate and gooey marshmallow fluff, baked to golden perfection. They capture the nostalgic flavors of classic campfire s’mores in an easy-to-make, handheld dessert bar perfect for any occasion.
Ingredients
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 cups 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 cups Marshmallow fluff
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fully combined and creamy. Then add the egg and vanilla extract and mix well to incorporate.
- Mix Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until the flour mixture disappears; do not overmix.
- Form Bottom Layer: Press half of the cookie dough evenly into the prepared baking pan. Remove the parchment paper with the dough from the pan and place it in the freezer to chill. Re-line the pan with fresh parchment paper for the next layer.
- Chocolate and Marshmallow Layer: Place the Hershey chocolate bars evenly over the dough in the pan, breaking the bars into pieces as needed to cover the surface. Spread the marshmallow fluff evenly over the chocolate layer.
- Top with Remaining Dough: Carefully remove the chilled cookie dough layer from the freezer and gently flip it onto the marshmallow fluff, aligning it carefully to keep it intact.
- Bake: Bake the layered bars in the preheated oven for 25 minutes, until golden and set.
- Cool and Serve: Allow the bars to cool fully in the pan before slicing to ensure clean cuts and reveal the beautiful layers.
Notes
- Freezing the bottom dough layer helps make flipping it easier and prevents tearing.
- You can substitute Hershey bars with other milk chocolate bars if preferred.
- Be gentle when flipping the dough to keep the layers intact for the best layered effect.
- Letting the bars cool fully before slicing helps the gooey layers set and improves presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores, cookie bars, dessert bars, campfire dessert, chocolate marshmallow bars, graham cracker cookie
