S’mores Cookie Bars

Get ready for a taste of pure nostalgia with these incredible S’mores Cookie Bars! This recipe takes all the beloved flavors of campfire s’mores – gooey marshmallow, rich chocolate, and buttery graham cracker – and transforms them into an easy-to-make bar that’s perfect for any occasion. Forget the sticky fingers and campfire smoke; you can now enjoy this classic treat right from your own kitchen.

Why You Will Love This Recipe

These S’mores Cookie Bars are an absolute crowd-pleaser! They combine the comforting chewiness of a perfect cookie with the irresistible gooeyness of melted marshmallows and chocolate, all built on a classic graham cracker base. They’re incredibly simple to whip up, requiring no special equipment and minimal fuss. Plus, they bake up beautifully in a single pan, making cleanup a breeze. Whether you’re baking for a party, a bake sale, or just a cozy night in, these bars are guaranteed to bring smiles and satisfy every sweet craving.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 1 ½ cups chocolate chips (milk or semi-sweet)
• 1 ½ cups mini marshmallows

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the graham cracker crumbs and chocolate chips until evenly distributed throughout the cookie dough.
7. Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan.
8. Sprinkle the mini marshmallows evenly over the cookie dough layer.
9. Dollop or crumble the remaining one-third of the cookie dough over the marshmallows. It’s okay if some marshmallows peek through.
10. Bake for 25-30 minutes, or until the edges are golden brown and the top is set. The marshmallows should be puffed and lightly golden.
11. Let the bars cool completely in the pan on a wire rack before cutting into squares. This is crucial for them to set properly.

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Expert Tips / Pro Tips

• For perfectly softened butter, leave it at room temperature for about an hour. Avoid microwaving it, as this can lead to uneven melting.
• Don’t overmix the cookie dough once you add the flour. Overmixing develops gluten, which can result in tougher bars.
• Using parchment paper with an overhang makes lifting the entire block of bars out of the pan much easier, simplifying slicing and cleanup.
• For a more intense chocolate flavor, consider using a mix of milk and dark chocolate chips.
• If your marshmallows start to brown too quickly during baking, you can loosely tent the pan with foil for the remainder of the baking time.
• Allowing the bars to cool completely is essential for them to firm up. If you cut them while warm, they will likely be too gooey and fall apart.

Variations & Substitutions

• Chocolate Types: Experiment with different chocolate chips like dark chocolate, white chocolate, or even chocolate chunks for a richer chocolate experience. You could also use chopped chocolate bars.
• Graham Cracker Alternatives: If you don’t have graham crackers, you can use digestive biscuits or even shortbread cookies for the base and crumble.
• Nutty Addition: Add a ½ cup of chopped toasted nuts, such as pecans or walnuts, to the dough for an extra layer of flavor and crunch.
• Pretzel Crunch: For a sweet and salty twist, crush some pretzels and mix them into the dough or sprinkle them on top before baking.
• Flavored Marshmallows: Try using flavored mini marshmallows, like strawberry or chocolate, for a unique twist on the classic s’mores flavor.

Serving Suggestions

These S’mores Cookie Bars are delicious on their own, served at room temperature. For an extra decadent treat, warm them up slightly and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They pair wonderfully with a cold glass of milk or a hot cup of coffee for an afternoon pick-me-up. They are also a fantastic dessert to bring to potlucks, barbecues, or any gathering where a sweet treat is welcome.

Storage, Freezing & Reheating

• Storage: Store cooled S’mores Cookie Bars in an airtight container at room temperature for up to 3-4 days. They tend to stay chewier when stored at room temperature.
• Freezing: To freeze, cut the cooled bars into individual portions. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
• Reheating: To reheat, thaw frozen bars at room temperature. You can also gently warm them in a microwave for 10-15 seconds for a gooey, fresh-from-the-oven feel, or bake in a 350°F oven for a few minutes until warmed through.

Nutrition Information

The following is an estimated nutritional breakdown per bar, assuming 16 servings per pan. Actual values may vary based on ingredients used.

FAQ

Can I make these S’mores Cookie Bars without graham crackers?

Yes, you can substitute graham crackers with digestive biscuits or crushed shortbread cookies for a similar base texture and flavor.

How do I prevent the marshmallows from burning?

Keep an eye on the bars while baking. If the marshmallows start to brown too quickly, you can loosely cover the pan with aluminum foil for the remaining baking time.

Why are my bars crumbly?

This can happen if the dough is overmixed, or if there isn’t enough moisture. Ensure your butter is properly softened and avoid overmixing the flour. Also, make sure the bars are cooled completely before cutting, as they firm up as they cool.

Can I use regular-sized marshmallows instead of mini marshmallows?

You can, but it’s recommended to cut them into smaller pieces to ensure they melt more evenly and don’t create overly large pockets of melted marshmallow.

How long do these bars stay fresh?

Stored in an airtight container at room temperature, these bars will stay fresh for about 3 to 4 days. They tend to be chewier the longer they sit.

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S’mores Cookie Bars

A delightful and easy-to-make bar cookie that captures all the classic flavors of s’mores: graham cracker crust, gooey marshmallow, and rich chocolate.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

Graham Cracker Crust

• 1.5 cups graham cracker crumbs from about 10 full graham crackers
• 0.5 cup unsalted butter melted
• 0.25 cup granulated sugar

Cookie Dough

• 0.5 cup unsalted butter softened
• 0.5 cup granulated sugar
• 0.5 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1.25 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
3. Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
4. Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
5. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the chocolate chips. Spread about two-thirds of the cookie dough evenly over the baked graham cracker crust.
7. Sprinkle the mini marshmallows evenly over the cookie dough layer. Dollop the remaining cookie dough over the marshmallows, covering as much as possible.
8. Bake for 20-25 minutes, or until the edges are golden brown and the top is set. The marshmallows will be puffed and slightly golden.
9. Let the bars cool completely in the pan on a wire rack before cutting into squares. This allows the layers to set properly.

Notes

For an extra gooey center, you can add a layer of marshmallow fluff over the cookie dough before adding the marshmallows. Ensure bars are completely cooled before cutting for clean slices.