Can I make these cookie bars ahead of time?

Yes! S’mores Cookie Bars can be made a day or two in advance. Store them in an airtight container at room temperature. If you prefer firmer chocolate, refrigerate them, but let them sit at room temperature before serving for the best texture.

Can I use different types of chocolate?

Absolutely! While classic s’mores use milk chocolate, you can substitute dark chocolate for a richer taste or white chocolate for a sweeter variation. You can also mix in peanut butter chips or caramel chips for extra flavor.

What should I do if my marshmallows melt too much into the dough?

To get that toasted marshmallow look, place a few extra marshmallows on top of the dough before baking. If they spread too much, you can add more marshmallows after baking and lightly toast them under a broiler for a minute.

S'mores Cookie Bars - Superb Recipe

Description

S’mores Cookie Bars combine all the best parts of a classic s’more—crunchy graham crackers, gooey marshmallows, and melty chocolate—into a chewy, easy-to-make bar dessert. Perfect for parties, summer gatherings, or a simple homemade treat, this recipe requires no campfire, making it a mess-free way to enjoy s’mores anytime.

Ingredients

Scale

7–8 full sheets graham crackers (about 78–109 g)
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¾ cup (150 g) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ cup (135 g) semi-sweet chocolate chips
1 cup (45 g) mini marshmallows
2 regular-sized Hershey’s Milk Chocolate Bars (about 43 g each), broken into squares

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
Layer the Graham Crackers: Arrange the graham crackers in a single layer at the bottom of the pan. Break some into smaller pieces if needed to fully cover the base.
Mix the Wet Ingredients: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add this dry mixture to the wet ingredients, stirring until just combined.
Fold in Chocolate and Marshmallows: Gently fold in the chocolate chips and mini marshmallows, making sure they are evenly distributed throughout the dough.
Spread the Dough Over the Graham Crackers: Drop spoonfuls of the dough onto the graham crackers and gently press it into an even layer, covering the crackers completely. Sprinkle additional mini marshmallows on top for extra gooeyness.
Bake the Bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the edges start to brown too quickly, cover loosely with foil.
Add the Chocolate Bars: Remove from the oven and immediately place the Hershey’s chocolate bar pieces on top while the bars are still warm. Let them melt slightly into the cookie bars for the best texture.
Cool and Slice: Allow the bars to cool for at least 20-30 minutes before lifting them out of the pan using the parchment paper overhang. Cut into squares and serve warm for the ultimate gooey experience.

Notes

For an extra toasted marshmallow look, broil the bars for 1-2 minutes after baking, watching closely to prevent burning.
Use a metal baking pan instead of glass for more even baking.
Store leftovers at room temperature in an airtight container for up to 3 days or refrigerate for a firmer texture.
These bars freeze well for up to 2 months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 245 kcal
Sugar: 18 g
Sodium: 145 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 34 mg