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S’mores Cookie Bars Recipe

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★★★★★

4.8 from 130 reviews

Delight in these irresistible S’mores Cookie Bars that combine the nostalgic flavors of graham crackers, melted chocolate, and gooey marshmallows in a soft, buttery cookie base. Perfect for dessert or a fun snack, these bars deliver the classic s’mores experience in an easy-to-bake pan of chewy goodness.

Ingredients

Scale

Base Layer

  • 7–8 graham crackers (full sheets, unbroken rectangles)

Cookie Dough

  • 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 (stirred, spooned & leveled)
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ½ cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Topping

  • 2 regular sized Hershey’s Milk Chocolate Bars (two 1.55 oz / 43 g bars, broken into squares)
  • Additional mini marshmallows (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides to easily lift the bars out later.
  2. Layer Graham Crackers: Arrange the graham crackers in a single layer covering the entire bottom of the pan. Break the crackers into smaller pieces as needed to create a flat, even base.
  3. Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Then add eggs and vanilla extract, mixing well and scraping down the sides of the bowl as necessary.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
  5. Mix Dough Ingredients: Gradually add the dry mixture, semi-sweet chocolate chips, and mini marshmallows to the butter-sugar mixture. Fold everything together gently until just combined to avoid overmixing.
  6. Assemble Bars: Spread the cookie dough evenly on top of the graham cracker layer in the pan, pressing gently to flatten the surface. Optionally, sprinkle extra mini marshmallows on top for added gooeyness.
  7. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cookie dough turns golden brown and a toothpick inserted in the center comes out clean. If the edges brown faster than the middle, cover loosely with foil to prevent burning.
  8. Add Chocolate Topping and Cool: Right after removing the pan from the oven, immediately place the broken Hershey’s chocolate bar pieces evenly on top of the warm cookie bars so they melt slightly. Let the bars cool in the pan for 20 to 30 minutes before using the parchment overhang to lift them out and cut into squares for serving. Note that the chocolate topping may remain soft and melty at room temperature.

Notes

  • Use full sheets of graham crackers to create a sturdy base layer.
  • If desired, add more mini marshmallows on top before baking for extra gooey texture.
  • If the top browns too quickly, tent the bars with foil to allow the inside to finish baking.
  • Allow the bars to cool completely before slicing to ensure cleaner cuts and easier handling.
  • The melted chocolate topping will stay soft rather than harden once cooled.

Keywords: s’mores, cookie bars, graham crackers, chocolate, marshmallows, dessert, treat, easy baking

Find it online: https://platedbyemma.com/smores-cookie-bars-recipe/