S’mores Cookie Bars Recipe

Introduction

These S’mores Cookie Bars blend all the classic campfire flavors into one delicious treat you can enjoy anytime. With a buttery cookie base, layers of chocolate and marshmallow fluff, they’re perfect for a cozy dessert or snack.

Ingredients

• 1/2 cup softened butter
• 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 finely crushed graham crackers (about 3.5 sheets)
• 5 standard Hershey bars
• 1 & 1/2 cups marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract until well combined.
3. Step 3: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda. Mix until just combined to form the dough.
4. Step 4: Press half of the dough evenly into the prepared baking pan. Freeze this layer for about 15 minutes to set.
5. Step 5: Break the Hershey bars into pieces and layer them over the chilled dough. Spread the marshmallow fluff evenly on top of the chocolate layer.
6. Step 6: Carefully flip the remaining dough layer over the marshmallow fluff. Bake in the preheated oven for approximately 25 minutes or until the top is golden brown.
7. Step 7: Allow the bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

• For easier spreading, warm the marshmallow fluff slightly in the microwave before layering.
• Try using milk chocolate or dark chocolate bars if you prefer a different chocolate flavor.
• Add a pinch of cinnamon or a splash of espresso powder to the dough for a unique twist.
• If you can’t freeze the dough layer, chill it in the refrigerator for at least 30 minutes as an alternative.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften the marshmallow layer before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

You can substitute with mini marshmallows, but marshmallow fluff spreads more evenly and melts smoothly, making it ideal for this recipe.

Do I need to line the baking pan with parchment paper?

Lining the pan with parchment paper makes it much easier to lift the bars out for cutting and helps prevent sticking.

S’mores Cookie Bars Recipe

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★★★★★

4.6 from 145 reviews

Delight in the nostalgic flavors of classic s’mores transformed into easy-to-make cookie bars. These S’mores Cookie Bars feature a buttery graham cracker-infused cookie base layered with rich Hershey chocolate pieces and fluffy marshmallow topping, baked to golden perfection for a gooey, crunchy treat perfect for any occasion.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 16 bars 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Base

• 1/2 cup softened butter
• 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 finely crushed graham crackers (about 3.5 sheets)
• 1/4 tsp salt
• 1/4 tsp baking soda

Filling & Topping

• 5 standard Hershey bars, broken into pieces
• 1 1/2 cups marshmallow fluff

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the bars after baking.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This gives the base a tender texture.
3. Add Wet Ingredients: Beat in the egg and vanilla extract thoroughly into the creamed butter and sugar mixture to fully incorporate the moisture and flavor.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix gently until just combined to avoid overworking the dough.
5. Chill Half Dough Layer: Press half of the dough evenly into the prepared baking pan to form the bottom layer. Place the pan in the freezer for about 15 minutes to firm up the base before adding the toppings.
6. Build the S’mores Layers: Remove the pan from the freezer and evenly distribute the broken Hershey bar pieces over the chilled dough layer. Then spread the marshmallow fluff in a smooth, even layer over the chocolate.
7. Top Layer and Bake: Carefully flip the remaining half of the dough layer onto the marshmallow layer, covering it completely. Bake the assembled bars for approximately 25 minutes, or until the top is golden brown and fully cooked through.
8. Cool and Serve: Allow the cookie bars to cool completely in the pan before slicing into squares. This resting time helps the layers set and makes cutting easier.

Notes

• Freezing the bottom dough layer before adding toppings helps prevent the chocolate and marshmallow from blending into the dough when baking.
• Use parchment paper in the pan for easy removal and cleaner edges.
• If marshmallow fluff is unavailable, mini marshmallows can be used as an alternative, though the texture will vary slightly.
• For easy slicing, use a sharp knife and wipe it clean between cuts.
• 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, graham crackers, marshmallow fluff, chocolate bars, dessert, baking, campfire treat, easy recipe