Description
Indulge in the gooey, chocolatey magic of s’mores without the need for a campfire! These S’mores Cookie Bars combine a buttery cookie base, graham crackers, melty chocolate, and marshmallows for the perfect dessert that’s quick, easy, and totally irresistible. Ideal for parties, family gatherings, or a cozy treat at home.
Ingredients
- 7–8 full sheets graham crackers
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows, plus extra for topping
- 2 (1.55 oz each) Hershey’s Milk Chocolate Bars
Instructions
- Prep the Pan: Preheat your oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang for easy removal.
- Layer Graham Crackers: Arrange the graham crackers in a single layer on the bottom of the prepared pan. Break them as needed to fit snugly.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this to the wet ingredients, mixing just until incorporated.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips and 1 cup of mini marshmallows.
- Assemble the Bars: Spread the cookie dough evenly over the graham crackers in the pan. Press gently to create an even layer. Sprinkle additional mini marshmallows on top if desired.
- Bake: Bake for 25-30 minutes, or until the top is golden and set. If the marshmallows start to brown too quickly, loosely cover the pan with foil during the last 10 minutes of baking.
- Add Chocolate Topping: Remove from the oven and immediately place the Hershey’s chocolate bar pieces on top. Allow them to soften, then spread gently with a spatula if desired.
- Cool and Slice: Let the bars cool in the pan for 20-30 minutes. Use the parchment overhang to lift the bars out. Slice into squares or rectangles and serve.
Notes
- Use room temperature butter and eggs for the best texture.
- Avoid overbaking to keep the bars soft and gooey.
- For a twist, add crushed peanuts or a drizzle of caramel.
- Store leftovers in an airtight container at room temperature for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American