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Melany

Best S’mores Cookie Bars Recipe: Quick & Easy Dessert

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 -16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
  5. 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.
  6. Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips and 1 cup of mini marshmallows.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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