S’mores Cookie Bars – These S’mores Cookie Bars are the perfect combination of graham crackers, chocolate, and marshmallows all in one delicious bite. With a soft and chewy cookie base, gooey marshmallow filling, and melted chocolate on top, this dessert is sure to be a hit with both kids and adults alike. Perfect for a summer BBQ, a camping trip, or just a cozy night in, these bars will transport you to your favorite campfire memories with every bite.
Every summer, my husband and I take our little family on a camping trip to the mountains. One of our favorite parts of the trip is making s’mores over the campfire. When we found this recipe for S’mores Cookie Bars, we knew we had to give it a try. The first time we made them, they were an instant hit. Our kids loved the gooey marshmallows and melty chocolate, and we loved how easy they were to make. Since then, these bars have become a staple in our household, and we make them for every camping trip and summer BBQ. They’re the perfect way to bring a little bit of the campfire home with us.
7-8 full, unbroken rectangles of graham crackers (about 110g)
2 cups (454g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3/4 cup (150g) light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup (90g) semi-sweet chocolate chips
1 cup (90g) mini marshmallows
2 regular sized (1.55oz) Hershey’s Milk Chocolate Bars, broken into squares
Preheat your oven to 375 degrees Fahrenheit and line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides.
Take 7-8 full, unbroken rectangles of graham crackers and place them in a layer that covers the entire bottom of the pan. You may need to break the graham crackers into sections to fit them properly.
In the bowl of an electric mixer with the paddle attachment, cream together 2 sticks of room temperature unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar until light and fluffy.
Add 2 large eggs and 2 tsp of vanilla extract to the butter and sugar mixture and mix until well combined. Scrape the bowl to make sure everything is fully incorporated.
In a separate large bowl, whisk together 3 cups of all-purpose flour, 3/4 tsp of salt, and 3/4 tsp of baking soda.
Add the flour mixture, 1/2 cup of semi-sweet chocolate chips, and 1 cup of mini marshmallows to the butter mixture. Mix until just combined.
Evenly distribute the dough on top of the graham crackers and press it flat. Top with additional mini marshmallows if desired.
Bake the cookie bars in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the cookie dough browns faster than the center bakes, cover the pan with foil.
While the bars are still warm, place 2 regular-sized Hershey’s Milk Chocolate Bars broken into squares on top. The chocolate will melt and spread over the cookie bars.
Allow the bars to cool for 20-30 minutes before lifting them out of the pan using the parchment paper overhang. Cut and serve! Note that the chocolate bars may stay soft and melty at room temperature.