Description
Delight in these Heavenly S’mores Cookie Bars that perfectly combine the classic flavors of graham crackers, melted chocolate, and gooey marshmallows into a chewy, golden bar. Easy to make and irresistibly delicious, these bars are a crowd-pleaser perfect for sharing or indulging anytime.
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
- Preheat and Prep: Fire up your oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars later.
- Lay the Base: Arrange the graham crackers snugly in a single layer at the bottom of the lined pan, breaking them as needed to ensure full coverage without gaps.
- Cream the Dream: In a mixer bowl, beat the unsalted butter with the granulated and light brown sugars until the mixture is creamy and smooth. Add the eggs one at a time, then blend in the vanilla extract until well combined and aromatic.
- Whisk the Dry: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add these dry ingredients into the creamed butter mixture, mixing gently to avoid overworking the dough. Fold in the semi-sweet chocolate chips and mini marshmallows carefully.
- Layer and Press: Spread the cookie dough evenly over the graham cracker base, pressing down gently to create an even layer.
- Bake to Perfection: Bake in the preheated oven for 25 to 30 minutes, until the top is golden and set. If the top begins to brown too quickly, tent the pan loosely with aluminum foil to prevent burning.
- Top it Off: Remove the pan from the oven and immediately sprinkle the broken pieces of Hershey’s milk chocolate bars evenly over the warm bars. The residual heat will gently melt the chocolate.
- Cool, Cut, and Cherish: Allow the bars to cool in the pan for 20 to 30 minutes to let the chocolate set slightly and the bars firm up. Use the parchment overhang to lift the bars out and cut into squares. Serve and enjoy the gooey, melty delight.
Notes
- The chocolate topping may remain soft at room temperature, adding to the gooey and indulgent texture.
- If you prefer firmer chocolate topping, refrigerate the bars after cooling.
- For easier cutting, chill the bars slightly before slicing.
- Feel free to use dark chocolate bars instead of milk chocolate for a deeper flavor.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores cookie bars, graham cracker bars, chocolate marshmallow bars, easy dessert bars, baked s’mores
