S’mores Cookie Bars Recipe

I absolutely love these S’mores Cookie Bars because they bring back that nostalgic campfire vibe without ever leaving home. The crunchy graham crust balances the soft, buttery cookie layer topped with perfectly toasted marshmallows and melting chocolate. It’s an indulgent, fun twist on a classic treat that satisfies every sweet craving.

I’m excited to share my S’mores Cookie Bars recipe that brings the nostalgic taste of campfire treats into your kitchen any time of the year. I start with a base of 2 cups graham cracker crumbs mixed with 1/2 cup melted unsalted butter and 1/4 cup granulated sugar.

This crust gives a crunchy texture that contrasts with the soft, chewy cookie layer. In the dough, I blend 1 cup of softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar with 1 large egg and 1 teaspoon vanilla extract.

After adding in 2 cups sifted all-purpose flour, a dash of baking powder, baking soda, and salt, I mix until it comes together. Then, I fold in plenty of mini marshmallows, and chopped Hershey’s Milk Chocolate Bars make a melt-in-your-mouth finish.

Even though these cookie bars are rich in sugars and fats, they are a fun occasional treat for dessert or party snacks.

Why I Like this Recipe

I like this recipe because it mixes a bunch of textures that I just can’t resist. The graham cracker crust gives it a crunchy base while the cookie dough on top stays soft and gooey. I also really enjoy how the marshmallows toast perfectly in the oven giving it that campfire s’mores feel without needing to actually go camping. Another thing i love is that it’s easy to make and let’s me share something delicious with family or friends since i can just cut it into squares and serve it up. Lastly, there’s something nostalgic about the classic s’mores flavors that brings back memories from my childhood which makes it even more special to me.

Ingredients

• Graham cracker crumbs add a crunchy base and natural whole grain goodness.
• Unsalted butter gives rich flavor and smooth texture to crust and cookie dough.
• Granulated sugar provides sweetness and helps balance the other flavors.
• Mini marshmallows melt into gooey pockets of sweetness that kids really love.
• Hershey’s chocolate bars bring a creamy, melting layer and a delightful sweet finish.
• Packed brown sugar adds rich molasses flavor and extra moisture for a chewy treat.
• All-purpose flour binds the dough, ensuring a cakey texture and structure.
• Egg adds protein and helps create a light, unified dough.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 10 crushed graham crackers)
• 1/2 cup unsalted butter, melted (for the crust)
• 1/4 cup granulated sugar (to mix with the crumbs)
• 1/4 cup all-purpose flour (helps bind the crust)
• 1 cup unsalted butter, softened (for the cookie dough)
• 1/2 cup granulated sugar (for the dough)
• 1/2 cup packed brown sugar (adds rich flavor)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted (for the cookie layer)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 2 Hershey’s Milk Chocolate Bars, chopped

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan.

2. In a bowl, mix 2 cups graham cracker crumbs (from about 10 crackers), 1/2 cup melted butter, 1/4 cup granulated sugar and 1/4 cup all-purpose flour until it forms a crumbly mixture then press it evenly into the pan.

3. Cream 1 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar in a separate large bowl until light and fluffy.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mix and beat it until just combined.

5. In another bowl, sift together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

6. Gradually stir the dry ingredients into the wet mixture until a smooth cookie dough forms, dont overmix it though.

7. Spread the cookie dough evenly over the graham cracker crust in your pan.

8. Sprinkle 2 cups mini marshmallows and chopped 2 Hershey’s Milk Chocolate Bars evenly over the cookie dough.

9. Bake for 20-25 minutes or until the cookie layer is set and the marshmallows have toasted lightly on top.

10. Let the bars cool in the pan for at least 10 minutes before cutting into squares and enjoying.

Equipment Needed

1. Oven (make sure you can set it to 350°F)
2. 9×13 inch baking pan
3. At least three mixing bowls – one for the graham cracker crust, one for the butter and sugar mix, and one for the dry ingredients
4. Measuring cups and spoons for the ingredients
5. A sifter for the dry ingredients (or a small bowl with a fine strainer)
6. A whisk or an electric mixer for creaming the butter and sugars
7. A sturdy spatula for mixing and spreading the dough
8. A knife and cutting board for chopping the Hershey’s Milk Chocolate Bars

FAQ

• What if I don’t have graham crackers? You can use crushed digestive biscuits in a pinch, they work just fine in making the crust.
• How can I tell when the bars are done? The edges should be a light golden color and if you gently press the center it should feel set.
• Can I store these s’mores cookie bars? Yeah, you can keep them in an airtight container for a couple of days, but they might get a bit soft.
• Are these bars freezer-friendly? Absolutely, just wrap them well in plastic wrap and foil, then freeze for up to a month.
• How do I get that extra gooey marshmallow top? You can mix in more mini marshmallows or underbake slightly so the marshmallows stay extra melty.

S’mores Cookie Bars Recipe Substitutions and Variations

• If you don’t have graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafer cookies instead. They give a similar crunch and sweetness to the crust.
• If unsalted butter for the crust is low on your list, you can substitute it with coconut oil or even salted butter (just cut down on extra salt later).
• For the softened butter in the cookie dough, try using margarine if that’s what you’ve got. Just be aware the texture might change slightly.
• If you’re out of granulated sugar for the dough, you could mix in a little more brown sugar. It adds a richer flavor, but the dough might be a bit more moist.
• Instead of Hershey’s Milk Chocolate Bars, you might chop up dark chocolate or use semi-sweet chocolate chips if you’re looking for a twist.

Pro Tips

1. Try chilling your cookie dough for about 20 minutes before spreading it over the graham cracker crust; this helps it hold its shape better and gives u a thicker, chewier bite.

2. Don’t overmix the cookie dough once u add the dry ingredients; a little mixing is enough so you don’t get a tough texture in your bars.

3. Spread the mini marshmallows and chocolate evenly, and if u like it extra gooey, toss a few extra pieces on top after it comes out of the oven while its still warm.

4. When cutting the bars, make sure they’re completely cool so they dont crumble all over; letting them rest for about 10 minutes in the pan really makes a difference.