S’more Cookie Bars (Recipe + Video Tutorial)

I recently experimented with a mix of unsalted butter, granulated sugar, and graham cracker crumbs to create these Easy S’mores Cookie Bars. Blended with semisweet chocolate chips and marshmallow creme, this soft and chewy treat captured my attention and sparked my creativity in the kitchen.

I just whipped up these S’more Cookie Bars and they turned out amazing. I mixed together 1 cup unsalted butter softened with 1 cup granulated sugar and 1 cup packed brown sugar to create a rich base.

Then I added 2 large eggs and 2 teaspoons vanilla extract to bring all the flavors together. I carefully folded in 2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt with 2 cups graham cracker crumbs for that distinctive cookie dough twist.

Finally, I stirred in 1 cup semisweet chocolate chips and made sure to swirl 1 cup marshmallow creme throughout the batter. Its a fun mashup that elevates a classic s’mores feel with every bite.

This recipe is just like one of those S’mores Chocolate Chip Cookies Easy or S’mores Brownies Recipe easy versions that you just have to try if you love baked dessert recipes. Trust me, you don’t want to miss this unique treat!

Why I Like this Recipe

1. I really like how this recipe mixes different textures; the cookie dough is soft yet crunchy when mixed with the graham cracker crumbs and marshmallow creme makes it extra chewy and fun to eat.
2. I love the rich buttery flavor combined with the sweetness of both granulated and brown sugar, which gives it a comfort food vibe that reminds me of home.
3. I appreciate the simplicity of the instructions, even though I sometimes mess up a step or two, its cool to see how the layers come together with the chocolate chips spread evenly.
4. I enjoy how versatile it is; every time I bake it, I can tweak the ingredients a bit or add more marshmallow creme, making it feel like Im creating my own secret twist on a classic treat.

Ingredients

• Unsalted Butter: adds rich, creamy flavor and tender texture; a fat for smooth moisture.
• Granulated Sugar: contributes sweet taste and structure with simple carbs for energy boost.
• Graham Cracker Crumbs: supply a subtle spice and crunch, balancing the recipe nicely.
• Semisweet Chocolate Chips: melt into gooey pockets providing a deep cocoa flavor and indulgence.
• Marshmallow Creme: pours in sticky softness and extra sweetness, giving a signature gooey feel.

Ingredient Quantities

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups graham cracker crumbs
• 1 cup semisweet chocolate chips
• 1 cup marshmallow creme

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan so the bars wont stick.

2. In a big bowl, cream the softened butter with the granulated sugar and brown sugar until its nice and smooth.

3. Add the eggs one at a time along with the vanilla extract and beat everything together until well mixed.

4. In another bowl stir together the all purpose flour, baking soda, salt and graham cracker crumbs then gradually add them to your butter mixture.

5. Gently fold in the semisweet chocolate chips making sure they are evenly distributed throughout the dough.

6. Press about half of the cookie dough evenly into the bottom of the prepared pan.

7. Spread the marshmallow creme evenly over the cookie layer making sure you cover it all.

8. Crumble the rest of your dough over the marshmallow layer and if you like you can lightly press it to help it stick.

9. Bake the bars for about 25 to 30 minutes until the edges turn a light golden color and the center still feels softly set.

10. Remove the pan from the oven and let it cool completely on a wire rack before you cut them into bars and enjoy!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9×13 inch baking pan
3. Large mixing bowl for creaming butter and sugars
4. Second mixing bowl for the dry ingredients
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Spatula for folding in the chocolate chips
8. Wire cooling rack for letting the bars cool completely

FAQ

S’more Cookie Bars (Recipe + Video Tutorial) Substitutions and Variations

• Unsalted butter – You can use salted butter instead but just cut down a pinch of salt in the recipe.
• Granulated sugar – Try using honey or maple syrup in a pinch, remembering to reduce a bit of the other liquid ingredients so it doesn’t get too runny.
• Brown sugar – If you don’t have brown sugar, you can mix a bit of molasses with white sugar or use coconut sugar, but be aware it might slightly change the flavor.
• Graham cracker crumbs – Crushing up digestive biscuits works just as well and gives you a similar taste and crunchy texture.
• Marshmallow creme – You can melt some mini marshmallows in the microwave and stir well to get a similar gooey effect.

Pro Tips

1. Make sure the butter is really soft. If it’s too cold you risk getting a lumpy batter and mixing the sugars in becomes harder than it needs to be.
2. When you mix in the dry stuff, dont over do it. Just stir it until you cant see any flour; too much mixing can make your bars come out tough.
3. Press the cookie dough down over the marshmallow layer really firm. That way the layers stick together better and you dont get nothing but crumbles when you cut them.
4. Start checking your bars a few minutes before the full baking time. Every oven’s a bit different and you dont want the edges to dry out even if they look a little done.