Introduction

These S’mores Cookie Bars capture the classic campfire treat in a deliciously easy bar form. Combining a graham cracker base with rich cookie dough, gooey marshmallows, and melted chocolate, they are perfect for sharing or enjoying anytime you crave a sweet, nostalgic dessert.

The image shows close-up views of multiple square bars cut from a larger tray dessert. Each bar has three visible layers: a golden-brown cookie dough base that is thick and slightly crumbly, a middle layer with melted white marshmallow patches mixed within, and a top layer scattered with large chunks of milk chocolate. The chocolate pieces vary in size and are slightly melted, adding a glossy texture on top of the soft and warm cookie base. The bars are set closely together on a white marbled surface, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7-8 graham crackers (full sheets/unbroken rectangles)
1 cup unsalted butter (2 sticks), room temperature
¾ cup granulated sugar
¾ cup light brown sugar, gently packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour (stir, spoon, & level)
¾ tsp salt
¾ tsp baking soda
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
2 regular sized Hershey’s Milk Chocolate Bars (two 1.55oz/43g bars), broken into squares

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides for easy removal.
Step 2: Arrange the graham crackers in a single layer to cover the entire bottom of the pan, breaking pieces as needed to fit snugly.
Step 3: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well and scraping down the sides as needed.
Step 4: In a separate large bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture, along with the chocolate chips and mini marshmallows, into the butter mixture. Mix just until combined.
Step 5: Spread the cookie dough evenly over the graham cracker layer, pressing it flat. If you like, sprinkle extra mini marshmallows on top for added gooeyness.
Step 6: Bake for 25 to 30 minutes, or until the bars are golden brown and a toothpick inserted near the center comes out clean. If the edges brown faster than the center, tent the bars loosely with foil.
Step 7: Remove from the oven and immediately place the broken Hershey’s chocolate squares on top. Let the bars cool in the pan for 20 to 30 minutes to allow the chocolate to soften and the bars to set before lifting them out using the parchment overhang. Cut into bars and serve.

Tips & Variations

Use crunchy or classic marshmallows according to your texture preference. For extra gooey bars, add a bit more marshmallows on top before baking.
Substitute Hershey’s bars with your favorite chocolate, such as dark or caramel-filled for a twist.
To get cleaner slices, chill the bars briefly before cutting.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. Because of the melty chocolate, they may stay soft, but refrigerating can firm them up if preferred; bring back to room temperature before serving. For longer storage, freeze wrapped bars for up to 2 months and thaw overnight in the fridge.

How to Serve

The image shows a close-up of two square treats stacked on top of each other, each having three distinct layers. The bottom layer is a golden-brown, crumbly-looking cookie base. The middle layer is a thick spread of smooth, shiny chocolate. The top layer consists of melted white marshmallows mixed slightly with the chocolate in parts. The treats rest on a white plate placed on a white marbled surface, with some marshmallows and chocolate pieces partially visible around. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for these bars?

Absolutely! Feel free to substitute Hershey’s milk chocolate with dark chocolate, white chocolate, or even chocolate chunks for a different flavor profile.

What if I don’t have mini marshmallows?

You can chop regular-sized marshmallows into smaller pieces as a substitute, or use marshmallow fluff folded into the dough, though this will change the texture slightly.