S’mores Cookie Bars Recipe
Introduction
These S’mores cookie bars combine all the best flavors of a classic campfire treat in a convenient, chewy bar form. Layers of graham cracker cookie dough, melted chocolate, and fluffy marshmallow make for an irresistible dessert perfect for any occasion.
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 cups 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 cups marshmallow fluff
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside.
- Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined. Add in the egg and vanilla extract, mixing until smooth.
- Step 3: Add the all-purpose flour, crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until the dry ingredients are incorporated and no flour streaks remain.
- Step 4: Press half of the dough evenly into the prepared baking pan. Carefully remove the parchment paper with the dough layer and place it in the freezer. Re-line the pan with fresh parchment paper and press the remaining cookie dough evenly onto it.
- Step 5: Break the Hershey bars into pieces and place them evenly over the dough in the pan. Spread the marshmallow fluff evenly on top of the chocolate layer.
- Step 6: Remove the chilled dough layer from the freezer and gently flip it over onto the marshmallow topping, taking care to keep it intact.
- Step 7: Bake in the preheated oven for 25 minutes. Allow the bars to cool completely before slicing to achieve clean, beautiful layers.
Tips & Variations
- For a crunchier base, lightly toast the crushed graham crackers before mixing them into the dough.
- Swap the Hershey bars for your favorite chocolate bar or even chocolate chips for a different flavor.
- If you prefer, use homemade marshmallow cream or mini marshmallows melted slightly for a different texture.
- Chilling the dough layers helps keep the bars intact during the flipping step and baking.
Storage
Store the S’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10-15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter or unsalted butter?
Both salted and unsalted butter work fine. If using salted butter, omit any additional salt to avoid making the dough too salty.
Why do I need to freeze the dough layer before flipping?
Freezing the dough layer firms it up, which makes it much easier to flip onto the marshmallow topping without breaking or cracking.
PrintS’mores Cookie Bars Recipe
These S’mores cookie bars are a delicious twist on the classic campfire treat, combining a buttery graham cracker cookie base with melted Hershey’s chocolate and a layer of fluffy marshmallow creme. Baked to golden perfection, these bars offer gooey, melty, and crunchy textures all in one bite, perfect for satisfying your sweet tooth any time of year.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 bars (3×3 inch pieces from an 8×8 pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
S’mores Layers
- 5 standard Hershey bars
- 1 1/2 cup Marshmallow fluff (or creme)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside for later use.
- Cream butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy. Add in the egg and vanilla extract, mixing thoroughly until smooth.
- Combine dry ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet mixture. Mix gently until the flour mixture is fully incorporated and no streaks remain, being careful not to overmix.
- Form base layers: Press half of the cookie dough evenly into the prepared baking pan. Carefully lift the parchment paper with the dough and place it in the freezer to chill. While the first layer chills, re-line the baking pan with fresh parchment paper and press the second half of the dough evenly onto it.
- Assemble s’mores layers: Place the Hershey bars evenly over the dough in the pan, breaking pieces as needed to cover the surface completely. Spread the marshmallow fluff evenly over the chocolate layer. Retrieve the chilled dough layer from the freezer and gently flip it over onto the marshmallow fluff, pressing lightly to seal without breaking it.
- Bake and cool: Bake the assembled bars in the preheated oven for 25 minutes until golden and set. Once baked, allow the bars to cool completely in the pan before slicing to achieve clean bars and a perfect cross-section.
Notes
- Using parchment paper helps easily lift the cookie dough layers without sticking or breaking.
- Freezing the first dough layer helps when flipping it over and stacking the layers prevent cracking.
- Allow the bars to cool fully after baking to avoid the marshmallow layer oozing or melting too much when sliced.
- You can substitute classic Hershey bars with any milk chocolate or semi-sweet chocolate for a different taste.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: S’mores, cookie bars, marshmallow, chocolate, graham crackers, dessert, baked treats
