S’mores Cookie Bars Recipe
Introduction
These S’mores Cookie Bars capture the nostalgic flavors of a classic campfire treat in a convenient baked form. With layers of chocolate, marshmallows, and graham cracker-infused cookie dough, they’re perfect for sharing at any gathering or enjoying as a sweet indulgence at home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1.5 cups milk chocolate spread
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Step 2: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
- Step 5: Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips.
- Step 6: Press half of the cookie dough into the prepared baking dish to form an even layer.
- Step 7: Spread the milk chocolate evenly over the dough, then top with mini marshmallows.
- Step 8: Flatten the remaining dough into pieces and gently place them over the marshmallow layer.
- Step 9: Bake for 25–30 minutes until golden brown on top. Be careful not to overbake.
- Step 10: Let the bars cool completely before slicing into squares and serving.
Tips & Variations
- For extra gooey bars, add an additional layer of marshmallows or chocolate chips on top before baking.
- Substitute the milk chocolate spread with peanut butter or Nutella for a different flavor twist.
- Use dark chocolate chips if you prefer a less sweet bar.
- To make cleanup easier, leave a bit of extra parchment paper hanging over the edges for easy lifting.
Storage
Store the cooled 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 gently in the microwave for 10-15 seconds if you like them warm and gooey.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of milk chocolate spread?
Yes, crunchy peanut butter can add a delicious nutty flavor and texture, but keep in mind it will change the traditional s’mores taste.
What can I do if I don’t have graham cracker crumbs?
You can crush graham crackers yourself or substitute with crushed digestive biscuits or graham-style cookies for a similar flavor and texture.
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S’mores Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 20 servings 1x
Description
Delight in the nostalgic flavors of summer campfires with these decadent S’mores Cookie Bars. Featuring a buttery graham cracker crumb base, melted milk chocolate spread, and gooey mini marshmallows layered between rich chocolate chip cookie dough, these bars combine all the classic s’mores elements in a convenient baked treat perfect for sharing.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup graham cracker crumbs
- 1 cup semi-sweet chocolate chips
Filling
- 1.5 cups milk chocolate spread
- 2 cups mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, providing a perfect base for the cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture. Stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and graham cracker crumbs, ensuring these ingredients are evenly combined for consistent texture.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips evenly.
- Form Bottom Layer: Press half of the cookie dough evenly into the prepared baking dish, creating a solid base layer for the s’mores bars.
- Add Chocolate Spread and Marshmallows: Spread the milk chocolate spread evenly over the cookie dough base, then sprinkle the mini marshmallows evenly on top to create the gooey s’mores center.
- Top with Remaining Dough: Flatten the remaining cookie dough into pieces and gently place them over the marshmallow layer, covering as much as possible to seal the filling.
- Bake the Bars: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown. Keep an eye to prevent overbaking, which could dry out the bars.
- Cool and Serve: Allow the bars to cool completely in the baking dish before slicing into squares. This cooling step helps the bars set for clean cutting and optimal texture.
Notes
- Ensure the butter is softened but not melted to achieve the ideal creaming texture.
- Do not overmix the dough when adding dry ingredients to maintain a tender crumb.
- Use parchment paper to easily lift the bars from the pan without breaking.
- For extra gooey marshmallows, add more mini marshmallows in the middle layer.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: S’mores, Cookie Bars, Chocolate, Marshmallows, Graham Crackers, Dessert, Summer Treat, Baked Bars
