S’mores Cookie Bars Recipe
Introduction
Enjoy the irresistible classic flavors of campfire s’mores in a convenient cookie bar form. These S’mores cookie bars combine a buttery graham cracker cookie, melted chocolate, and fluffy marshmallow for a delicious treat everyone will love.
Ingredients
- 1/2 cup Butter (softened, salted or unsalted)
- 1/3 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 & 1/2 cup All-purpose flour
- 1/2 cup Graham crackers (finely crushed, about 3.5 sheets, for the cookie dough)
- 1/4 tsp Salt
- 3/4 tsp Baking soda
- 5 standard Hershey bars
- 1 & 1/2 cup Marshmallow fluff
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Set the pan aside.
- Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract, then mix again until smooth.
- Step 3: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until the flour mixture disappears, being careful not to overmix.
- Step 4: Press half of the cookie dough evenly into the prepared baking pan. Carefully remove the parchment paper with the pressed dough and place it in the freezer.
- Step 5: Re-line the baking pan with fresh parchment paper and press the remaining cookie dough evenly into the pan.
- Step 6: Place the chocolate bars evenly over the dough in the pan, breaking pieces as needed to cover the surface. Spread the marshmallow fluff over the chocolate bars in an even layer.
- Step 7: Remove the chilled dough layer from the freezer and gently flip it on top of the marshmallow layer, working carefully to keep it intact.
- Step 8: Bake the assembled cookie bars in the preheated oven for 25 minutes. Allow the bars to cool completely before slicing to achieve clean, beautiful layers.
Tips & Variations
- Use crushed graham crackers for a more authentic texture if you don’t have graham cracker crumbs.
- Swap the Hershey bars for your favorite chocolate, like milk, dark, or even peanut butter cups for a twist.
- For an extra gooey center, add mini marshmallows along with the marshmallow fluff.
Storage
Store the S’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften the marshmallow layer before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different size baking pan?
Yes, you can use a slightly larger or smaller pan, but the baking time may need adjustment. In a larger pan, bars will be thinner and bake faster; in a smaller pan, thicker and take longer. Check for doneness by watching the edges and ensuring it’s golden brown.
What can I substitute for marshmallow fluff?
If you don’t have marshmallow fluff, you can use mini marshmallows melted slightly or a homemade marshmallow creme. Just ensure it’s spreadable to create that gooey layer between the chocolate and cookie dough.
Print
S’mores Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
These S’mores Cookie Bars combine the classic campfire treat with a delightful cookie base, layered with gooey marshmallow fluff and rich Hershey chocolate bars. Perfectly baked to golden perfection, these bars offer a chewy, chocolatey, and marshmallow-rich dessert that’s easy to make and sure to satisfy any sweet tooth.
Ingredients
Cookie Dough
- 1/2 cup Butter (softened, salted or unsalted)
- 1/3 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 & 1/2 cup All-purpose flour
- 1/2 cup Graham crackers (finely crushed, about 3.5 sheets)
- 1/4 tsp Salt
- 3/4 tsp Baking soda
Filling and Topping
- 5 standard Hershey bars
- 1 & 1/2 cup Marshmallow fluff
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper and set aside.
- Cream Butter and Sugars: In a bowl, cream the softened butter with both the granulated sugar and brown sugar until the mixture is smooth and combined. Then add the egg and vanilla extract, mixing thoroughly.
- Mix Dry Ingredients: Add in the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet mixture. Mix just until the flour and dry ingredients are incorporated and no dry patches remain.
- Form Dough Layers: Press half of the cookie dough evenly into the prepared baking pan. Remove the parchment lined dough layer from the pan and place it in the freezer. Re-line the pan with fresh parchment paper and press the remaining dough evenly into it.
- Add Chocolate and Marshmallow Filling: Place the Hershey chocolate bars evenly over the dough layer in the pan, breaking pieces if needed to cover the whole surface. Spread the marshmallow fluff evenly over the chocolate layer. Then carefully remove the frozen dough layer from the freezer and gently flip it on top of the marshmallow fluff to form a sandwich, taking care to keep it intact.
- Bake: Place the assembled cookie bars in the preheated oven and bake for 25 minutes until golden and cooked through.
- Cool and Serve: Allow the bars to cool completely before slicing to achieve clean, distinct layers and perfect presentation.
Notes
- Freezing the first dough layer before assembling helps prevent the layers from mixing and ensures a cleaner cross-section.
- You can substitute Hershey bars with other milk chocolate bars if preferred.
- For easier slicing, chill the bars in the refrigerator after cooling.
- Make sure to use parchment paper for easy removal and clean edges.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S’mores cookie bars, s’mores dessert, marshmallow cookie bars, chocolate cookie bars, easy dessert recipe
