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S’mores Cookie Bars Recipe

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4.4 from 87 reviews

These S’mores Cookie Bars combine the nostalgic flavors of classic s’mores into a convenient, rich bar form. Featuring a buttery graham cracker-infused cookie dough base, melted Hershey chocolate, and a creamy marshmallow fluff layer, these bars bake together into a gooey, indulgent treat perfect for any occasion.

Ingredients

Cookie Dough

  • 1/2 cup Butter, softened (salted or unsalted)
  • 1/3 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Graham crackers, finely crushed (about 3.5 sheets)
  • 1/4 tsp Salt
  • 3/4 tsp Baking soda

Assembly

  • 5 standard Hershey bars
  • 1 1/2 cups Marshmallow fluff

Instructions

  1. Prepare Pan and Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until combined and fluffy. Add in the egg and vanilla extract, then mix again until fully incorporated.
  3. Add Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet mixture. Mix just until the flour disappears and a dough forms, avoiding overmixing.
  4. Form Bottom Cookie Layer and Chill: Press half of the cookie dough evenly onto the prepared baking sheet. Carefully remove the parchment with the dough from the pan and place it in the freezer to chill. Re-line the pan with fresh parchment paper while the dough chills.
  5. Form Top Cookie Layer: Once chilled, press the remaining cookie dough evenly onto the new parchment-lined pan and place it aside.
  6. Assemble Bars: Remove the chilled bottom cookie dough layer from the freezer. Place the chocolate bars over the dough layer, breaking pieces as needed to cover the surface. Spread marshmallow fluff evenly on top of the chocolate bars.
  7. Layer the Bars: Gently flip the chilled top cookie dough layer over the marshmallow fluff, working carefully to keep it intact and cover the marshmallow layer evenly.
  8. Bake: Bake the assembled bars in the preheated oven for 25 minutes. The bars should be set and golden around the edges.
  9. Cool and Slice: Allow the bars to cool completely in the pan before slicing to achieve a clean cross section and to let the layers set properly.

Notes

  • Make-ahead: These bars taste even better on day 2 and 3. Make them the night before serving.
  • Storage: Store at room temperature for up to 3 days in an airtight container, refrigerate up to 1 week, or freeze for up to 2 months.
  • Gram measurements: For best results, weigh your flour to avoid dry or cakey bars caused by too much flour.
  • Chocolate swap: Any chocolate bar can be used; milk chocolate keeps it classic, while dark chocolate balances the sweetness.
  • 9×13 pan adaptation: For a larger 9×13 pan, double the recipe and increase baking time to 30–35 minutes.

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