Print

S’mores Cookie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 80 reviews

These S’mores Cookie Bars combine all the nostalgic flavors of classic s’mores in an easy-to-make bar form. Soft and chewy with a buttery base, crunchy graham cracker crumbs, rich semi-sweet chocolate chips, and a luscious layer of marshmallow creme, these bars are perfect for satisfying your sweet tooth without the need for a campfire.

Ingredients

Scale

Cookie Base

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Marshmallow Layer

  • 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
  2. Mix Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy. This provides the rich, buttery base for the cookie bars.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. This blend adds texture and flavor reflective of traditional s’mores.
  5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Stir until just combined; do not overmix to maintain a tender texture.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the batter.
  7. Spread Batter: Evenly spread the cookie dough into the prepared baking pan, smoothing the top with a spatula.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the center is set but still soft.
  9. Add Marshmallow Layer: Remove the pan from the oven and immediately spread the marshmallow creme evenly over the hot cookie base. The heat will help it melt slightly for a gooey finish.
  10. Cool and Set: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to let the marshmallow layer firm up.
  11. Slice and Serve: Once chilled and set, use a sharp knife to cut into bars. Serve and enjoy this indulgent s’mores-inspired treat!

Notes

  • For homemade marshmallow creme, there are simple recipes available that use egg whites and sugar if you want to avoid store-bought products.
  • Make sure the butter is softened to room temperature for easier mixing and a smoother batter.
  • You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate based on preference.
  • For extra gooey bars, add an additional 1/4 cup of marshmallow creme on top before chilling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Allow bars to come to room temperature before serving for best texture.

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