S’mores Cookie Bars Recipe

Introduction

These S’mores Cookie Bars capture the nostalgic flavors of the classic campfire treat in a convenient, delicious dessert. With a buttery graham cracker base, melted chocolate, and fluffy marshmallow topping, they’re 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 it.
6. Step 6: Flip the chilled dough layer on top of the marshmallow layer and bake for approximately 25 minutes or until golden brown.
7. Step 7: Allow the bars to cool completely before slicing into squares.

Tips & Variations

• Substitute milk chocolate with dark or white chocolate for a different flavor.
• Use chocolate chips instead of Hershey bars if preferred.
• Chill the dough thoroughly to make layering and flipping easier.
• For extra gooey bars, add a drizzle of caramel before adding the marshmallow fluff.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm gently in the microwave for 10-15 seconds to soften the marshmallow layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, you can use a 9×9 inch pan, but the bars will be thinner and may bake slightly faster. Adjust baking time accordingly and watch for golden edges.

What can I substitute for marshmallow fluff?

You can use mini marshmallows spread evenly instead of marshmallow fluff. If using mini marshmallows, add them after the chocolate layer and bake until melted and golden.

S’mores Cookie Bars Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

These S’mores Cookie Bars combine the classic campfire flavors of graham crackers, chocolate, and marshmallow fluff into a deliciously gooey and chewy dessert bar. Perfect for satisfying your sweet tooth with layers of cookie dough, melted chocolate, and fluffy marshmallows baked to golden perfection.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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
• 1/2 tsp baking soda

Layers

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the bars.
2. Make Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined.
3. Add Dry Ingredients: Gradually incorporate the all-purpose flour, finely crushed graham crackers, salt, and baking soda into the wet mixture. Mix until just combined, being careful not to overmix the dough.
4. Press and Chill Base Layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Place the pan in the freezer and chill the dough for about 15 minutes to firm up before layering.
5. Add Chocolate and Marshmallow Layers: Remove the pan from the freezer and evenly distribute the broken Hershey bar pieces over the chilled dough layer. Spread the marshmallow fluff evenly over the chocolate layer to create gooey middle.
6. Top with Remaining Dough and Bake: Carefully flip the remaining half of the chilled cookie dough over the marshmallow layer, pressing gently to cover completely. Bake in the preheated oven for approximately 25 minutes or until the top is golden brown.
7. Cool and Serve: Allow the S’mores Cookie Bars to cool completely in the pan before slicing into squares. This prevents the gooey marshmallow from oozing out and helps the bars set nicely.

Notes

• Pressing and chilling the base dough helps create distinct layers and prevents the chocolate and marshmallow from sinking into the dough.
• For easy slicing, cool the bars completely and use a sharp knife cleaned between cuts.
• You can substitute Hershey bars with your favorite chocolate bar for variation.
• Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: S’mores, cookie bars, chocolate bars, marshmallow fluff, graham crackers, dessert, baked dessert