S’mores Cookie Bars Recipe

Introduction

These S’mores Cookie Bars are a delightful twist on the classic campfire treat, combining the rich flavors of chocolate, marshmallow, and graham crackers in a chewy, buttery bar. Perfect for sharing or satisfying your sweet tooth anytime of year.

Ingredients

• 1/2 cup butter, softened
• 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 graham crackers, finely crushed
• 1/4 tsp salt
• 3/4 tsp baking soda
• 5 standard Hershey bars, chopped
• 1 1/2 cups marshmallow fluff

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. Step 2: In a bowl, beat together the butter, brown sugar, and granulated sugar until the mixture is fluffy.
3. Step 3: Add the egg and vanilla extract, mixing well to combine.
4. Step 4: In a separate bowl, combine the flour, crushed graham crackers, salt, and baking soda. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
5. Step 5: Fold in the chopped Hershey bars and marshmallow fluff gently to distribute evenly.
6. Step 6: Spread the dough evenly in the prepared pan and bake for 20-25 minutes, or until the edges turn golden brown.
7. Step 7: Allow the bars to cool for 10 minutes in the pan, then lift them out using the parchment paper. Cool completely before slicing into bars.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure graham crackers are gluten-free.
• Add a pinch of cinnamon or a splash of espresso powder to the dry ingredients to deepen the flavor.
• Use different types of chocolate like milk, dark, or white chocolate for variety.
• Press extra marshmallow fluff on top before baking to create a gooey topping.

Storage

Store these cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat briefly in the microwave to soften the marshmallow and chocolate before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Marshmallow fluff gives a smoother texture, but mini marshmallows can be folded in instead. If using regular marshmallows, slightly reduce baking time to prevent over-browning.

Can I freeze the s’mores cookie bars?

Yes, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw at room temperature before enjoying.

S’mores Cookie Bars Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

Delightfully rich and gooey S’mores Cookie Bars combine the classic flavors of graham crackers, melted chocolate, and marshmallow fluff in a soft, chewy baked treat. Perfect for satisfying your sweet tooth with a nostalgic campfire-inspired dessert that’s easy to make in a 9×13 inch pan.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter, softened
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup graham crackers, finely crushed
• 1/4 tsp salt
• 3/4 tsp baking soda

Mix-ins

• 5 standard Hershey bars, chopped
• 1 1/2 cups marshmallow fluff

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the bars.
2. Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper to prevent sticking and make removal easy.
3. Cream Butter and Sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix thoroughly until smooth and well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely crushed graham crackers, salt, and baking soda to ensure even distribution of leavening and flavor.
6. Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to prevent overmixing and maintain a soft texture.
7. Add Chocolate and Marshmallow: Carefully fold in the chopped Hershey bars and marshmallow fluff, spreading the gooey bits evenly throughout the dough.
8. Spread and Bake: Spread the cookie dough evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and the center is set.
9. Cool and Slice: Remove from the oven and let the bars cool for 10 minutes in the pan. Use the parchment paper to lift the bars out, then cool completely on a wire rack before slicing into squares for serving.

Notes

• Ensure the butter is softened to room temperature for easier mixing.
• Do not overmix the dough after adding dry ingredients to avoid tough bars.
• Use parchment paper to lift the bars out cleanly and avoid breaking.
• Store leftover bars in an airtight container at room temperature for up to 3 days.
• For a toasted marshmallow flavor, briefly broil the top of the bars after baking until golden brown but watch carefully to prevent burning.

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