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S’mores Cookie Bars Recipe

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4.2 from 9 reviews

These S’mores Cookie Bars combine the best elements of classic s’mores into a deliciously gooey and crunchy treat. Featuring a graham cracker crust layered with a rich cookie dough studded with chocolate chips and mini marshmallows, then topped with melted Hershey's chocolate bars, they’re perfect for gatherings or an indulgent dessert.

  • Total Time: 40 minutes
  • Yield: 24 servings

Ingredients

Crust

  • 7-8 full sheets of graham crackers (unbroken rectangles)

Cookie Dough

  • 1 cup unsalted butter (2 sticks), room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, gently packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour (stirred, spooned & leveled)
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ½ cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Topping

  • 2 regular sized Hershey's Milk Chocolate Bars (two 1.55 oz / 43g bars), broken into squares
  • Additional mini marshmallows (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 13x9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal of the bars later.
  2. Make graham cracker crust layer: Arrange the graham crackers in a single layer covering the entire bottom of the pan. Break pieces as needed to fit the pan completely and form an even crust.
  3. Cream butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy. Add in the eggs and vanilla extract, mixing well and scraping down the bowl as needed to ensure even incorporation.
  4. Mix dry ingredients and combine: In a separate large bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture along with the semi-sweet chocolate chips and mini marshmallows. Mix just until combined, careful not to overmix.
  5. Assemble cookie layer: Evenly spread and press the cookie dough mixture over the graham cracker layer in the pan. Press the dough flat to create an even surface. Optionally, sprinkle extra mini marshmallows on top for added gooey texture.
  6. Bake the bars: Bake in the preheated oven at 375°F for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean. If the edges brown too quickly, cover the pan loosely with aluminum foil to prevent burning while the center finishes baking.
  7. Add chocolate topping and cool: Remove the pan from the oven and immediately place the broken Hershey's chocolate bar pieces evenly over the hot surface. Allow the chocolate to soften and melt. Let the bars cool completely in the pan for 20 to 30 minutes before using the parchment paper overhang to lift them out and cut into squares for serving.

Notes

  • The Hershey’s milk chocolate topping remains quite soft and melty at room temperature, adding a classic gooey finish to the bars.
  • Use parchment paper lining with overhang for easy removal of bars without breaking.
  • Press cookie dough evenly and not too thick to ensure proper baking and texture.
  • Cover with foil mid-bake if edges brown faster than center to prevent burning.
  • Optional extra mini marshmallows on top enhance gooeyness and visual appeal.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate to keep chocolate firmer.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/smores-cookie-bars-recipe/