S’mores Cookie Bars Recipe

I love whipping up these s’mores-inspired cookie bars because they bring campfire magic straight into my kitchen. The buttery base combined with crushed graham crackers, melty chocolate, and beautifully toasted marshmallows creates a nostalgic yet modern treat. Every bite is pure bliss, satisfying both my sweet cravings and my love for inventive desserts.

I love experimenting with recipes that bring back my childhood memories, and these S’mores Cookie Bars totally hit that sweet spot. I think it’s amazing how the richness of 2 1/4 cups all-purpose flour mixed in with 1 cup of packed light brown sugar and 3/4 cup unsalted melted butter creates a base that’s both tender and flavorful.

In my kitchen, I always add 2 large eggs and 2 teaspoons of vanilla extract to lock in all the good flavors. Then, to get that true s’mores vibe, I fold in 1 1/2 cups of crushed graham crackers, 2 cups of mini marshmallows, and a large Hershey’s chocolate bar, roughly chopped.

Not only do these bars offer a dessert bar recipe that’s super tasty, they also make for a fun snack for party where even the Cookie Monster would be excited. I like knowing that every bite combines nutrition and flavor balanced just right for a yummy sweets treat.

Why I Like this Recipe

I really love this recipe because it totally reminds me of camping trips even though I dont have to deal with a real campfire. The gooey marshmallows and melted chocolate on top bring back awesome memories of s’mores nights with my friends.

I also enjoy how easy it is to make. Even when I mess up a bit or overmix the batter, it still turns out pretty good and super tasty.

Another reason is the fun mix of textures. The crisp graham crackers, the soft cookie base, and the warm chocolate all make every bite interesting.

Finally, I like that it feels like a special treat you can enjoy any time since you can just pop it in the oven and have a delicious dessert ready in just a few simple steps.

Ingredients

• All-purpose flour provides structure and supplies complex carbohydrates essential for energy.
• Melted unsalted butter adds richness and moisture; it carries fat that enrich flavors.
• Crushed graham crackers bring crunch, a mild sweetness and some fiber though mostly carbs.
• Mini marshmallows melt sweetly, contributing sugary goo and a fun, chewy texture.
• Chopped Hershey’s chocolate offers decadent, bittersweet flavor with a hint of antioxidants.
• Brown sugar brings caramel sweetness and moisture; it’s high in sugar but boosts flavor.
• Eggs bind ingredients together, adding protein and helping create a tender, chewy texture.
• Vanilla extract provides a subtle, aromatic flavor that lifts all other ingredients.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups crushed graham crackers (about 8 whole crackers)
• 2 cups mini marshmallows
• 1 large Hershey’s chocolate bar, roughly chopped

How to Make this

1. Preheat your oven to 350°F and line a 9×13-inch pan with parchment paper so the bars wont stick.

2. In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a larger bowl, mix the 3/4 cup melted unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth.

4. Beat in the 2 large eggs and 2 teaspoons vanilla extract until it looks well combined.

5. Gradually stir in the dry ingredients until just mixed; don’t overmix or youll get a tough cookie.

6. Fold in the 1 1/2 cups crushed graham crackers until they are evenly distributed.

7. Press the batter into the prepared pan in an even layer.

8. Sprinkle the 2 cups mini marshmallows and 1 large roughly chopped Hershey’s chocolate bar evenly over the top.

9. Bake for about 20-25 minutes until the edges are golden and the marshmallows start to puff up.

10. Remove from the oven and let cool completely in the pan before cutting into bars and serving. Enjoy!

Equipment Needed

1. Preheat your oven using the built-in oven and set it to 350°F.
2. Use a 9×13-inch pan and line it with parchment paper so that the bars won’t stick.
3. Grab a small bowl to whisk together the flour, baking soda, and salt.
4. Use a larger bowl to mix the melted butter with the sugars.
5. Make sure you have a whisk for the dry ingredients and a spatula to mix and fold all things together.
6. Have a set of measuring cups and spoons ready for all the ingredients.
7. Use a knife to roughly chop the Hershey’s chocolate bar before sprinkling it on top of the batter.

FAQ

• Q: Can I swap out Hershey’s chocolate with another kind?
  A: Yeah, you totally can. Use your fave chocolate bar like dark or white chocolate if that’s more your style.
• Q: What do I do if I don’t have mini marshmallows?
  A: You can chop regular marshmallows into small pieces. They might not melt as well, but they still add that yummy gooey feel.
• Q: Do I need to crush the graham crackers by hand?
  A: Not really – just put ’em in a ziplock bag and use a rolling pin. It ain’t rocket science, but try to keep the pieces kinda chunky.
• Q: How should I store these cookie bars?
  A: Keep ’em in an airtight container at room temp. They’ll stay good for a few days, though they taste best the day you make ’em.
• Q: Can I make these bars gluten-free?
  A: You can try using gluten-free flour and make sure your graham crackers are gluten-free too, but the texture might change a bit.

S’mores Cookie Bars Recipe Substitutions and Variations

• If you can’t get all-purpose flour, you might try using half whole wheat flour and half all-purpose for a nuttier flavor.
• You can swap unsalted butter for an equal amount of melted coconut oil which adds a hint of coconut that goes great with s’mores.
• If you’re out of graham crackers, crushed digestive biscuits or vanilla wafers work pretty well instead.
• Instead of a Hershey’s chocolate bar, you can use any good quality milk chocolate bar chopped rough for a slight twist.

Pro Tips

1. Be careful not to overmix the batter – mixing just until the dry ingredients disappear helps keep your bars soft instead of turning them into a tough, chewy mess.
2. When folding in the crushed graham crackers, try doing it gently and evenly so you get little crunchy bits throughout without breaking up the texture of your batter.
3. Keep a close eye on the oven towards the end of baking. Depending on your oven, you might want to take the pan out a couple minutes sooner for that perfect gooey marshmallow texture.
4. For evenly melted chocolate and marshmallows, sprinkle them on the top in layers and lightly press them into the batter before popping the pan in the oven.