S’mores Cookie Bars Recipe

Introduction

These S’mores Cookie Bars bring the classic campfire treat into your kitchen with a delicious twist. Chewy cookie layers sandwich melted chocolate and fluffy marshmallow, creating an irresistible dessert perfect for any occasion.

Ingredients

• 1/2 cup softened butter
• 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 finely crushed graham crackers (about 3.5 sheets)
• 5 standard Hershey bars
• 1 1/2 cups marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract.
3. Step 3: Gradually add the flour, crushed graham crackers, salt, and baking soda; mix until just combined.
4. Step 4: Press half of the dough into the prepared baking pan and freeze for about 15 minutes.
5. Step 5: Layer broken pieces of Hershey bars on top of the first dough layer, then spread marshmallow fluff evenly over the chocolate.
6. Step 6: Flip the chilled remaining dough layer on top to cover the marshmallow and chocolate, then bake for approximately 25 minutes or until golden brown.
7. Step 7: Allow the bars to cool completely before slicing into squares for serving.

Tips & Variations

• For a gooier texture, slightly underbake the bars and let them set as they cool.
• Substitute milk chocolate with dark chocolate for a richer flavor.
• Add a sprinkle of sea salt on top before baking to balance sweetness.
• Try using different types of chocolate bars or adding chopped nuts for extra crunch.

Storage

Store leftover S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave to soften the marshmallow before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular graham crackers instead of crushed ones?

Yes, just crush the graham crackers finely to ensure they mix well into the dough and provide the right texture.

What if I don’t have marshmallow fluff? Can I use mini marshmallows?

You can substitute mini marshmallows by spreading a layer over the chocolate and allowing them to melt slightly during baking, but the texture will be less smooth than with marshmallow fluff.

S’mores Cookie Bars Recipe

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★★★★★

4.4 from 92 reviews

• Author: Gabriel
• Total Time: 40 minutes
• Yield: 16 bars (4×4 squares) 1x

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Description

These delicious S’mores Cookie Bars combine the classic flavors of s’mores with a soft, chewy cookie base. Featuring layers of crushed graham crackers, melted Hershey’s chocolate, and fluffy marshmallow topping, these bars are baked to golden perfection and make a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup softened butter
• 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 finely crushed graham crackers (about 3.5 sheets)
• 1/4 tsp salt
• 1/4 tsp baking soda

Layers

• 5 standard Hershey bars, broken into pieces
• 1 & 1/2 cups marshmallow fluff

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to combine and add flavor to the dough.
4. Mix Dry Ingredients: Gradually add the all-purpose flour, crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until combined to avoid overworking the dough which can result in tough cookies.
5. Press Dough and Chill: Press half of the cookie dough evenly into the prepared baking pan to form the base. Place it in the freezer for about 15 minutes to chill and firm up, which will help when adding the next layers.
6. Add Chocolate and Marshmallow Layers: Sprinkle the broken Hershey bar pieces evenly over the chilled dough layer. Then, spread the marshmallow fluff evenly on top of the chocolate layer to create the classic s’mores topping.
7. Top with Remaining Dough: Carefully flip the remaining half of the dough layer on top of the marshmallow layer, covering it completely. This seals the filling inside.
8. Bake: Bake in the preheated oven for approximately 25 minutes or until the top is golden brown and set.
9. Cool and Slice: Allow the bars to cool completely in the pan before slicing into squares to ensure clean cuts and that the layers set properly.

Notes

• For easier spreading, warm marshmallow fluff slightly to soften if needed.
• Use parchment paper with overhang for easy removal of bars from the pan.
• If you prefer, substitute Hershey bars with milk or dark chocolate pieces.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Freezing the dough base helps keep the layers distinct and prevents mixing during assembly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: S’mores, Cookie Bars, Chocolate, Marshmallow, Graham Crackers, Dessert, Baked Treats