S’mores Cookie Bars – These S’mores Cookie Bars are the perfect combination of graham crackers, chocolate, and marshmallows all in one delicious bite. With a soft and chewy cookie base, gooey marshmallow filling, and melted chocolate on top, this dessert is sure to be a hit with both kids and adults alike. Perfect for a summer BBQ, a camping trip, or just a cozy night in, these bars will transport you to your favorite campfire memories with every bite.
Every summer, my husband and I take our little family on a camping trip to the mountains. One of our favorite parts of the trip is making s’mores over the campfire. When we found this recipe for S’mores Cookie Bars, we knew we had to give it a try. The first time we made them, they were an instant hit. Our kids loved the gooey marshmallows and melty chocolate, and we loved how easy they were to make. Since then, these bars have become a staple in our household, and we make them for every camping trip and summer BBQ. They’re the perfect way to bring a little bit of the campfire home with us.
Why This Recipe is Amazing?
S’mores Cookie Bars take a classic campfire treat and turn it into a delicious, easy-to-make dessert that everyone will love. Here are some of the reasons why you should try this recipe:
- The soft and chewy cookie base is made with graham crackers, giving it that classic s’mores flavor.
- The gooey marshmallow filling adds the perfect amount of sweetness and texture to the bars.
- Topped with melted chocolate, these bars are a chocolate lover’s dream.
- This recipe is easy to make and perfect for any occasion, from a summer BBQ to a cozy night in.
- These bars can be stored at room temperature, making them easy to transport and share with friends and family.
Ingredients:
- 7-8 full, unbroken rectangles of graham crackers (about 110g)
- 2 cups (454g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup (90g) semi-sweet chocolate chips
- 1 cup (90g) mini marshmallows
- 2 regular sized (1.55oz) Hershey’s Milk Chocolate Bars, broken into squares
Directions:
Preheat your oven to 375 degrees Fahrenheit and line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides.
Take 7-8 full, unbroken rectangles of graham crackers and place them in a layer that covers the entire bottom of the pan. You may need to break the graham crackers into sections to fit them properly.
In the bowl of an electric mixer with the paddle attachment, cream together 2 sticks of room temperature unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar until light and fluffy.
Add 2 large eggs and 2 tsp of vanilla extract to the butter and sugar mixture and mix until well combined. Scrape the bowl to make sure everything is fully incorporated.
In a separate large bowl, whisk together 3 cups of all-purpose flour, 3/4 tsp of salt, and 3/4 tsp of baking soda.
Add the flour mixture, 1/2 cup of semi-sweet chocolate chips, and 1 cup of mini marshmallows to the butter mixture. Mix until just combined.
Evenly distribute the dough on top of the graham crackers and press it flat. Top with additional mini marshmallows if desired.
Bake the cookie bars in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the cookie dough browns faster than the center bakes, cover the pan with foil.
While the bars are still warm, place 2 regular-sized Hershey’s Milk Chocolate Bars broken into squares on top. The chocolate will melt and spread over the cookie bars.
Allow the bars to cool for 20-30 minutes before lifting them out of the pan using the parchment paper overhang. Cut and serve! Note that the chocolate bars may stay soft and melty at room temperature.
Notes:
- These cookie bars are perfect for parties, potlucks, or anytime you want a sweet treat!
- You can customize this recipe by adding your favorite toppings, such as nuts or sprinkles.
- If you don’t have mini marshmallows, you can use regular sized marshmallows cut into smaller pieces.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
In conclusion, these S’mores Cookie Bars are a delightful treat that are perfect for satisfying any sweet tooth. They’re easy to make and can be customized with your favorite toppings. The combination of graham crackers, chocolate, and marshmallows creates a classic s’mores flavor that is sure to please. Whether you’re enjoying them at a party or as a special treat at home, these cookie bars are sure to become a household favorite. So give this recipe a try and see for yourself how delicious they are!
FAQ
Can I use salted butter instead of unsalted butter?
You can use salted butter, but you may want to adjust the amount of added salt in the recipe accordingly.
Can I use a different type of chocolate?
Yes, you can use any type of chocolate you like. Try using dark chocolate or white chocolate for a different flavor.
Can I make these cookie bars ahead of time?
Yes, you can make these bars up to 1 day ahead of time. Store them in an airtight container at room temperature.
Can I freeze these cookie bars?
Yes, you can freeze these bars for up to 1 month. Wrap them tightly in plastic wrap and then aluminum foil before freezing.
Can I use gluten-free flour?
Yes, you can use gluten-free flour in this recipe. Just be sure to use a 1:1 gluten-free flour blend.
S'mores Cookie Bars
Ingredients
- 7-8 full unbroken rectangles of graham crackers (about 110g)
- 2 cups 454g unsalted butter, room temperature
- 3/4 cup 150g granulated sugar
- 3/4 cup 150g light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups 360g all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup 90g semi-sweet chocolate chips
- 1 cup 90g mini marshmallows
- 2 regular sized 1.55oz Hershey's Milk Chocolate Bars, broken into squares
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a 13x9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides.
- Take 7-8 full, unbroken rectangles of graham crackers and place them in a layer that covers the entire bottom of the pan. You may need to break the graham crackers into sections to fit them properly.
- In the bowl of an electric mixer with the paddle attachment, cream together 2 sticks of room temperature unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar until light and fluffy.
- Add 2 large eggs and 2 tsp of vanilla extract to the butter and sugar mixture and mix until well combined. Scrape the bowl to make sure everything is fully incorporated.
- In a separate large bowl, whisk together 3 cups of all-purpose flour, 3/4 tsp of salt, and 3/4 tsp of baking soda.
- Add the flour mixture, 1/2 cup of semi-sweet chocolate chips, and 1 cup of mini marshmallows to the butter mixture. Mix until just combined.
- Evenly distribute the dough on top of the graham crackers and press it flat. Top with additional mini marshmallows if desired.
- Bake the cookie bars in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the cookie dough browns faster than the center bakes, cover the pan with foil.
- While the bars are still warm, place 2 regular-sized Hershey's Milk Chocolate Bars broken into squares on top. The chocolate will melt and spread over the cookie bars.
- Allow the bars to cool for 20-30 minutes before lifting them out of the pan using the parchment paper overhang. Cut and serve! Note that the chocolate bars may stay soft and melty at room temperature.
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