The Best S’mores Cookie Bars Recipe

Introduction

These s’mores cookie bars are a delightful twist on the classic campfire treat, combining a soft graham cracker cookie base with rich chocolate and fluffy marshmallow layers. Perfect for satisfying your sweet tooth, they are easy to make and a guaranteed crowd-pleaser.

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)
• 1/4 tsp salt
• 3/4 tsp baking soda
• 5 standard Hershey bars
• 1 & 1/2 cups marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside.
2. 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, mixing again until smooth.
3. Step 3: Add the all-purpose flour, crushed graham crackers, salt, and baking soda to the wet mixture. Stir just until the flour disappears and the dough comes together.
4. Step 4: Press half of the cookie dough evenly into the prepared pan. Carefully remove the parchment with the dough and place it in the freezer.
5. Step 5: Re-line the pan with fresh parchment paper and press the remaining half of the dough into the pan. Arrange the Hershey bars over this layer, breaking pieces as needed to cover the surface.
6. Step 6: Spread the marshmallow fluff evenly over the chocolate layer. Then, gently flip the chilled dough layer from the freezer on top of the marshmallow, pressing lightly to seal but keeping it intact.
7. Step 7: Bake in the preheated oven for 25 minutes. Allow the bars to cool completely before slicing to reveal the layered cross section.

Tips & Variations

• For an extra gooey center, warm the marshmallow fluff slightly before spreading so it melts better during baking.
• Try using milk chocolate or dark chocolate bars to adjust sweetness and richness to your preference.
• Add chopped nuts or mini chocolate chips into the dough for added texture.
• If you prefer, substitute marshmallow fluff with mini marshmallows for a chunkier texture.

Storage

Store the s’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to bring back some gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use either salted or unsalted butter. If using salted butter, you may want to reduce the added salt slightly to avoid over-seasoning.

What if I don’t have graham crackers?

If graham crackers aren’t available, you can substitute with digestive biscuits or a similar mildly sweet, crunchy cookie crushed finely.

The Best S’mores Cookie Bars Recipe

Print Recipe

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4.8 from 102 reviews

Deliciously indulgent s’mores cookie bars combining a soft, buttery graham cracker infused cookie dough with layers of melted Hershey chocolate bars and fluffy marshmallow creme. These bars offer all the nostalgic campfire s’mores flavors in a convenient baked treat perfect for sharing or enjoying any time of year.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 cups All-purpose flour
• 1/2 cup Graham crackers, finely crushed (about 3.5 sheets)
• 1/4 tsp Salt
• 3/4 tsp Baking soda

Toppings

• 5 standard Hershey bars
• 1 1/2 cups Marshmallow fluff

Instructions

1. 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.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and combined. Add in the egg and vanilla extract, then mix until fully incorporated.
3. Add Dry Ingredients: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix just until the flour disappears and the dough comes together, careful not to overmix.
4. Press Half the Dough and Freeze: Press half of the cookie 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.
5. Layer Chocolate and Marshmallow Fluff: Place the Hershey chocolate bars evenly over the dough in the pan, breaking pieces apart as needed to cover the surface. Spread the marshmallow fluff generously over the chocolate layer.
6. Top with Remaining Dough: Remove the chilled dough layer from the freezer and gently flip it over on top of the marshmallow fluff layer, working carefully to keep the dough intact and cover the filling completely.
7. Bake: Bake in the preheated oven for 25 minutes until the cookie bars are set and lightly golden around the edges.
8. Cool and Serve: Allow the s’mores cookie bars to cool completely in the pan before slicing. Cooling helps define the layers and ensures clean slices with the gooey marshmallow and chocolate cross section.

Notes

• Freezing the bottom dough layer makes it easier to flip on top without breaking.
• Use parchment paper to ensure easy removal of bars from the pan.
• Allow bars to cool completely for best texture and clean slicing.
• Substitute chocolate bars with your favorite chocolate for varied flavors.
• Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: s’mores cookie bars, s’mores bars, cookie bars, marshmallow fluff bars, chocolate cookie bars, easy dessert recipe, campfire dessert