S’mores Cookie Bars Recipe

I love diving into these s’mores cookie bars that combine graham cracker crumbs, toasted marshmallows and Hershey’s chocolate for a fun twist on a classic treat. The layers of texture and flavor feel nostalgic and inventive, making it a sweet escape any time of year with that perfect gooey comfort vibe.

I love making these S’mores Cookie Bars because they bring a unique twist to a classic treat. I started my recipe by creaming 1/2 cup unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar.

Then I mixed in 2 large eggs and 2 teaspoons vanilla extract. I think using 2 cups all-purpose flour along with 1/2 teaspoon baking soda and 1/2 teaspoon salt really helps bind the flavor together.

My recipe also calls for 2 cups graham cracker crumbs which adds that genuine campfire feel without the fire. I fold in 1 1/2 cups mini marshmallows (divided) and a chopped Hershey’s milk chocolate bar to create a texture that is gooey and fun.

This dessert bar recipe reminds me a bit of a Dessert Oreo or even the style of Cookie Monster snacks and is perfect for parties or a sweet treat any day.

Why I Like this Recipe

I really like this recipe because it gives me that awesome s’mores taste without even needing a campfire. I love how the graham cracker crumbs, mini marshmallows, and chocolate mix together, making every bite feel like a little party in my mouth. It’s also super easy to make which is great when I want a sweet treat fast. Lastly, I enjoy that gooey, buttery texture from the way the sugars and butter blend, making it really satisfying every time.

Ingredients

• Unsalted butter adds rich creamy flavor and smooth texture that really enhances the overall taste
• Granulated sugar provides sweetness and structure, fueling the recipe with carbs that make it delightfully chewy
• Brown sugar adds moistness and caramel flavor for a chewier, sweeter, wellbalanced treat
• Eggs bind ingredients together and give protein, structure and extra richness in every bite
• Graham cracker crumbs bring a crunchy, buttery base loaded with carbs and subtle sweetness that lifts the bars
• Mini marshmallows create gooey pockets of melted sweetness that complement the chewy base real nicely
• Hershey’s milk chocolate gives a rich smooth chocolate flavor that melts and balances these bars sweet notes

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups graham cracker crumbs
• 1 1/2 cups mini marshmallows, divided
• 1 Hershey’s milk chocolate bar (about 1.55 oz), chopped

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch pan so your bars won’t stick.

2. In a large bowl, cream the butter, granulated sugar and brown sugar until it looks light and fluffy.

3. Beat in the eggs and vanilla extract until it’s all well mixed.

4. In another bowl, whisk together the flour, baking soda and salt then stir in the graham cracker crumbs.

5. Gradually add the dry mix into the wet mix and stir until just combined.

6. Fold in about 3/4 of the mini marshmallows and the chopped Hershey’s chocolate bar pieces.

7. Spread the batter evenly into the prepared pan so it’s nice and flat.

8. Bake for about 20 to 25 minutes until the edges start to turn golden and a toothpick comes out with a few crumbs.

9. Remove the pan from the oven and immediately sprinkle the rest of the mini marshmallows over the top.

10. Pop it back in the oven on the top rack for 1 or 2 minutes to toast the marshmallows a bit, then cool completely before cutting into bars.

Equipment Needed

1. A working oven (preheated to 350°F)
2. A 9×13-inch baking pan that you’ll need to grease
3. A large mixing bowl for creaming the butter and sugars
4. A medium or separate bowl for whisking the dry mix
5. An electric mixer or hand mixer to beat the butter, sugars, eggs and vanilla
6. A whisk for helping blend the flour, baking soda and salt
7. A set of measuring cups and measuring spoons for accurate ingredient amounts
8. A rubber spatula for stirring and folding in the marshmallows and chocolate pieces
9. A toothpick to test if the baked bars are done
10. A cooling rack to let the bars cool completely before cutting

FAQ

• Q: Do I have to use mini marshmallows only?
  A: Not really. You can use regular sized ones, but just chop them into pieces if you dont want giant pockets of melted goo.
• Q: Can I make these without graham cracker crumbs?
  A: Sure thing. If you cant find graham crackers, you can try crushed digestive biscuits or any similar sweet cracker, but it might change the taste a bit.
• Q: How do I know when the bars are done?
  A: The edges should be golden and the center set. They may look a bit soft but they firm up as they cool down.
• Q: Can I prepare these ahead of time?
  A: Yes, you can mix the batter ahead of time and keep it in the fridge for a few hours, but bake them fresh for the best texture.
• Q: What if I want extra gooey marshmallow texture?
  A: Try adding a few extra mini marshmallows on the top in the last 5 minutes of baking so they melt and create a nice, gooey layer.

S’mores Cookie Bars Recipe Substitutions and Variations

• Unsalted Butter: You can use coconut oil or even margarine if you’re in a pinch. It might change the flavor a bit but works fine in these cookie bars.
• Granulated Sugar: Try using an equal amount of cane sugar as a substitute, which can give a slightly different flavor and texture.
• Light Brown Sugar: If you dont have brown sugar, mix white sugar with a couple teaspoons of molasses. It isnt perfect but gets the job done.
• Eggs: For a vegan twist, you can make a flax egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water in place of one egg.
• Graham Cracker Crumbs: If you havent got any, feel free to crush up some digestive biscuits or vanilla wafers. They work just as great for a crunchy finish.

Pro Tips

1. Make sure your butter is at room temperture so it creams well with the sugars. Cold butter will mess up the texture and make your bars dense instead of light and fluffy.
2. Try to mix the dry ingredients into the wet mix very gently. Over stirring can make the bars tough so just fold everything in until its combined.
3. Always let your bars cool completely before cutting them. They will firm up and be easier to slice without crumbling all over the place.
4. Keep a close eye when you toast the marshmallows in the oven. They can go from perfectly toasted to burnt in no time so check them every few seconds.