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S’mores Cookie Bars Recipe

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★★★★★

5 from 145 reviews

Delightful S’mores Cookie Bars combining the classic flavors of graham crackers, chocolate, and marshmallows in a chewy, baked dessert bar perfect for sharing or indulging anytime.

Ingredients

Scale

Base Layer

  • 7–8 graham crackers (full sheets/unbroken rectangles)

Cookie Dough

  • 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

Topping

  • 2 regular sized Hershey’s Milk Chocolate Bars (two 1.55oz/43g bars), broken into squares

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, allowing a 2-inch overhang on the sides for easy removal later.
  2. Arrange Graham Crackers: Lay the graham crackers in a single layer to cover the entire base of the pan. Break the crackers as needed to ensure full coverage without gaps.
  3. Cream Butter and Sugars: Using an electric mixer fitted with the paddle attachment, beat together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing well and scraping down the bowl to incorporate fully.
  4. Mix Dry Ingredients and Add to Wet: In a separate large bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry mixture, chocolate chips, and mini marshmallows to the creamed butter mixture. Mix just until combined to avoid overmixing.
  5. Assemble Cookie Bars: Evenly spread the cookie dough mixture over the graham cracker base in the pan, pressing down gently to flatten the dough surface. Optionally, sprinkle additional mini marshmallows on top for extra gooeyness.
  6. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the edges brown too quickly, tent the pan loosely with foil to prevent burning.
  7. Add Chocolate Topping and Cool: Immediately upon removing from the oven, place the broken Hershey’s chocolate bar pieces evenly over the warm bars to allow melting. Let the bars cool in the pan for 20-30 minutes until set before lifting out by the parchment paper overhang and cutting into squares. Note: The chocolate topping may remain soft and melty at room temperature.

Notes

  • Line the pan with parchment paper for easy removal and cleaner cuts.
  • Do not overmix the cookie dough to keep the bars tender.
  • If marshmallows start browning too fast during baking, cover the pan loosely with aluminum foil.
  • Allow bars to cool sufficiently to avoid them falling apart when cutting.
  • Use full sheets of graham crackers for best base coverage without gaps.

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

Find it online: https://ricoloranz.com/smores-cookie-bars-recipe-2/