Introduction

S’mores Cookie Bars combine the nostalgic flavors of classic s’mores into a delightful, easy-to-slice dessert. These bars feature a crunchy graham cracker base, a rich cookie layer studded with marshmallows and chocolate chips, and melted milk chocolate on top. Perfect for gatherings or a cozy treat at home.

The image shows a rectangular tray of freshly baked s'mores bars cut into 20 square pieces arranged in a 4 by 5 grid. Each bar has a light brown cookie base with slightly risen edges and is topped with melted mini marshmallows in white and irregular pieces of milk chocolate with a smooth, glossy texture scattered unevenly. The tray is lined with white parchment paper on a white marbled surface. To the left, there is a white plate with three beige graham crackers, a small pile of white mini marshmallows, and two unwrapped milk chocolate Hershey's bars stacked on each other. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 graham crackers (full sheets/unbroken rectangles)
1 cup unsalted butter (2 sticks), room temperature
¾ cup granulated sugar
¾ cup light brown sugar, gently packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour (stir, spoon, & level)
¾ tsp salt
¾ tsp baking soda
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
2 regular sized Hershey’s Milk Chocolate Bars (two 1.55oz/43g bars), broken into squares

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal.
Step 2: Arrange the graham crackers in a single layer covering the entire pan. Break them as needed to fit properly and create a solid base.
Step 3: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs and vanilla extract, then mix again, scraping down the sides as needed.
Step 4: In a separate large bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the butter mixture, then fold in the chocolate chips and mini marshmallows, mixing until just combined.
Step 5: Spread the cookie dough evenly over the graham cracker layer in the pan, pressing it flat with your hands or a spatula. For extra marshmallow goodness, sprinkle additional mini marshmallows on top.
Step 6: Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean. If the cookie dough browns too quickly, cover loosely with foil to prevent burning.
Step 7: Remove from the oven and immediately place the broken Hershey’s chocolate bar pieces on top while the bars are still warm. Let cool for 20 to 30 minutes before lifting the bars out using the parchment overhang. Cut into squares and serve. Note that the chocolate topping may remain soft and melty at room temperature.

Tips & Variations

For a nuttier flavor, add ½ cup chopped toasted nuts like pecans or walnuts to the dough.
Use flavored chocolate bars (such as dark chocolate or caramel-filled) for a unique twist.
If mini marshmallows are unavailable, regular marshmallows chopped into small pieces can be used.
Press the dough evenly to ensure consistent baking and prevent thin or burnt spots.
To make cleanup easier, use a baking spray along with parchment paper to prevent sticking.

Storage

Store leftover bars in an airtight container at room temperature for up to 3 days. To keep the chocolate from melting too much, you can refrigerate them for up to a week; just bring to room temperature before serving. Reheat gently in a microwave for 10-15 seconds if you prefer warm bars.

How to Serve

A close-up view of a square baked dessert cut into 16 smaller squares, each piece displaying a golden-brown cookie base. The top layer has melted chunks of milk chocolate and toasted marshmallows unevenly spread, giving a mix of light brown and white textures. A woman's hand is holding one piece up, showing the soft, gooey inside with visible layers of cookie dough, melted chocolate, and marshmallow. The dessert sits on white parchment paper, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the topping?

Yes, you can substitute the Hershey’s milk chocolate bars with any chocolate of your choice, such as dark chocolate, white chocolate, or flavored chocolate bars, depending on your taste preferences.

What if I don’t have graham crackers?

If graham crackers aren’t available, you can use digestive biscuits or another lightly sweetened cracker as a base. Just ensure they fit snugly in the pan to form a solid layer.