S’mores Cookie Bars Recipe

Let me tell you, if there’s one dessert that universally brings a smile to everyone’s face in my household, it’s anything s’mores related. The classic campfire treat is nostalgic, comforting, and just plain delicious. But let’s be honest, building a campfire isn’t always practical. That’s where these S’mores Cookie Bars come in – they are, quite frankly, a game-changer. The first time I made these, my kids’ eyes lit up like it was Christmas morning. The aroma alone, a heavenly blend of toasted marshmallow, melting chocolate, and buttery cookie, had everyone migrating to the kitchen. My husband, who claims he “doesn’t have much of a sweet tooth,” was caught sneaking seconds (and thirds!). These bars perfectly capture the essence of s’mores – the crunchy graham cracker base, the soft and chewy cookie layer, the pools of molten chocolate, and the gloriously gooey, slightly charred marshmallows on top – all in a convenient, shareable bar form. They’ve become our go-to for potlucks, family movie nights, and “just because” treats. They’re surprisingly easy to make, and the payoff in terms of flavor and pure joy is immeasurable. Trust me, this S’mores Cookie Bars recipe will quickly become a treasured favorite in your home too!

Ingredients

Here’s what you’ll need to create these irresistible S’mores Cookie Bars:

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets): Provides the signature crunchy, slightly sweet base reminiscent of classic s’mores.
• ¼ cup granulated sugar: Adds a touch of sweetness to the crust and helps it bind.
• 6 tablespoons unsalted butter, melted: The binding agent for the crust, adding richness and helping it crisp up.

For the Cookie Dough Layer:

• ½ cup unsalted butter, softened to room temperature: Forms the rich, tender base of the cookie dough. Softened butter creams better for a lighter texture.
• ¾ cup packed light brown sugar: Adds moisture, chewiness, and a caramel-like depth of flavor.
• ¼ cup granulated sugar: Contributes to sweetness and helps with a slightly crispier edge.
• 1 large egg: Binds the cookie dough ingredients and adds richness.
• 1 teaspoon vanilla extract: Enhances all the other flavors in the cookie dough.
• 1 ¼ cups all-purpose flour: The primary structural ingredient for the cookie dough.
• ½ teaspoon baking soda: A leavening agent that helps the cookie dough rise and become tender.
• ¼ teaspoon salt: Balances the sweetness and brings out the other flavors.

For the S’mores Toppings:

• 4-5 full-size milk chocolate bars (e.g., Hershey’s, about 1.55 oz each), broken into pieces: The classic s’mores chocolate, chosen for its melt-in-your-mouth quality. You’ll need about 6-8 oz total.
• 1 ½ cups mini marshmallows: These toast beautifully and provide that essential gooey marshmallow experience. Large marshmallows can be used if cut into smaller pieces.

Instructions

Follow these steps carefully for perfectly delicious S’mores Cookie Bars:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides. This overhang will act as handles, making it much easier to lift the bars out of the pan once they’re cooled.
2. Make the Graham Cracker Crust:
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar.
   • Pour in the melted butter and stir with a fork until all the crumbs are moistened and the mixture resembles wet sand.
   • Press this mixture firmly and evenly into the bottom of your prepared baking pan. You can use the bottom of a measuring cup or glass to help pack it down tightly.
   • Bake the crust for 8-10 minutes, or until it’s lightly golden and set. Remove from the oven and set aside while you prepare the cookie dough.
3. Make the Cookie Dough:
   • In a large bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color (about 2-3 minutes).
   • Add the large egg and vanilla extract, and beat until well combined, scraping down the sides of the bowl as needed.
   • In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no flour streaks remain. Overmixing can lead to tough cookie bars.
4. Assemble the S’mores Cookie Bars:
   • Take about two-thirds of the cookie dough and drop spoonfuls of it evenly over the pre-baked graham cracker crust. Gently spread the dough with an offset spatula or the back of a spoon to create an even layer. It might be a bit sticky, so work patiently.
   • Arrange the broken pieces of milk chocolate bars evenly over the cookie dough layer.
   • Sprinkle the mini marshmallows evenly over the chocolate pieces, covering the entire surface.
   • Take the remaining one-third of the cookie dough and dot small pieces of it randomly over the marshmallow layer. This doesn’t need to be a solid layer; just distribute it as best you can.
5. Bake the Bars:
   • Place the pan in the preheated oven and bake for 20-25 minutes. The cookie dough should be golden brown, and the marshmallows should be puffed and lightly toasted. If your marshmallows start browning too quickly, you can loosely tent the pan with aluminum foil for the last 5-10 minutes of baking.
6. Cool Completely: This is a crucial step! Remove the pan from the oven and place it on a wire rack to cool completely – at least 2-3 hours, or even longer. The bars need to cool thoroughly to set properly, otherwise, they will be a gooey mess when you try to cut them. For cleaner cuts, you can chill them in the refrigerator for an hour after they’ve mostly cooled at room temperature.
7. Cut and Serve: Once completely cooled, use the parchment paper overhangs to lift the entire slab of S’mores Cookie Bars out of the pan and onto a cutting board. Use a large, sharp knife to cut them into squares or bars. Wiping the knife clean with a damp cloth between cuts can help make neater slices.

Nutrition Facts

• Servings: This recipe typically yields 16-24 bars, depending on how large you cut them. For calculation, let’s assume 20 servings.
• Calories per serving (approximate): 280-320 kcal (This is an estimate and can vary based on specific ingredients and portion size).
• Fat: High. A significant source of richness, primarily from butter and chocolate.
• Saturated Fat: Moderately high. Contributed by butter and chocolate.
• Sugar: High. From granulated sugar, brown sugar, chocolate, and marshmallows, providing the signature sweetness.
• Carbohydrates: Predominant. Mainly from flour, sugars, and graham crackers.
• Protein: Low to moderate. Primarily from flour and egg.

(Note: These are estimates. For precise nutritional information, it’s best to use an online calculator with your specific brand ingredients.)

Preparation Time

• Prep Time: Approximately 25-30 minutes (includes making the crust and cookie dough, and assembling the bars).
• Cook Time: Approximately 28-35 minutes (8-10 minutes for the crust, 20-25 minutes for the assembled bars).
• Cooling Time: At least 2-3 hours (essential for the bars to set properly).
• Total Time (excluding cooling): About 55-65 minutes.
• Total Time (including minimum cooling): About 3 hours 55 minutes to 4 hours 5 minutes.

This S’mores Cookie Bars recipe is relatively quick to put together, with the longest wait being the cooling time – which, though agonizing when the delicious aroma fills your kitchen, is absolutely vital for the perfect texture and easy slicing.

How to Serve

These S’mores Cookie Bars are incredibly versatile and can be enjoyed in many ways. Here are some serving suggestions:

• Classic Dessert:
  • Serve them as is, at room temperature, for a perfect handheld treat.
  • Arrange them on a platter for parties, potlucks, or family gatherings. They are always a crowd-pleaser!
• Warmed Up:
  • Briefly warm individual bars in the microwave for 10-15 seconds. This will make the chocolate melty and the marshmallows extra gooey, mimicking a freshly made s’more.
• A La Mode:
  • Serve a slightly warmed S’mores Cookie Bar with a scoop of vanilla bean ice cream. The contrast of warm, gooey bar and cold, creamy ice cream is divine.
  • A drizzle of chocolate or caramel sauce over the ice cream can take it to the next level.
• With a Beverage:
  • Pair with a tall glass of cold milk – a classic combination for any cookie-based dessert.
  • Enjoy with a cup of hot coffee or tea for a delightful afternoon pick-me-up.
  • For an extra cozy treat, serve with hot chocolate, especially during colder months.
• For Special Occasions:
  • Cut them into smaller, bite-sized pieces for a dessert buffet.
  • Package them individually in clear cellophane bags tied with a ribbon for party favors or bake sale items.
• Outdoor Adventures:
  • Pack them for picnics or camping trips (if you don’t want to make traditional s’mores over the fire). They travel well once fully cooled and set.

No matter how you choose to serve them, these S’mores Cookie Bars are guaranteed to be a hit!

Additional Tips

To ensure your S’mores Cookie Bars turn out perfectly every time, and to customize them to your liking, consider these additional tips:

1. Don’t Overbake: Keep a close eye on the bars, especially towards the end of the baking time. You want the cookie dough to be golden brown and the marshmallows lightly toasted. Overbaking can result in dry cookie dough and overly crunchy marshmallows.
2. Marshmallow Toasting Control: If you prefer deeply toasted marshmallows, you can switch your oven to the broiler setting for the last 1-2 minutes of baking. Watch them very carefully as marshmallows can go from perfectly toasted to burnt in seconds under the broiler.
3. Chocolate Choices: While classic milk chocolate bars (like Hershey’s) give the most authentic s’mores flavor, feel free to experiment. Dark chocolate can add a sophisticated bitterness, or try chocolate chunks for bigger pockets of molten chocolate. Chocolate chips can be used, but bars tend to melt into more satisfying pools.
4. Extra Graham Cracker Goodness: If you’re a big fan of the graham cracker element, consider sprinkling a few extra graham cracker crumbs over the top along with the final dollops of cookie dough before baking for added texture and flavor.
5. Cooling is Key: I can’t stress this enough! Allowing the bars to cool completely (and even chilling them briefly) is crucial. If you try to cut them while warm, they will fall apart into a delicious but messy pile. Patience pays off with neat, clean slices.
6. Cutting Cleanly: For the cleanest cuts, use a large, sharp knife. After the bars are fully cooled (and preferably chilled for 30-60 minutes), run your knife under hot water, wipe it dry, and then make your cuts. Repeat the hot water and wiping process as needed between cuts to prevent sticking.
7. Storage Savvy: Store leftover S’mores Cookie Bars in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm, you might prefer to store them in the refrigerator, but let them come to room temperature before serving for the best texture.
8. Pan Preparation Perfection: Using parchment paper with an overhang is highly recommended. It not only prevents sticking but also makes lifting the entire slab of bars out for easy cutting a breeze. Don’t skip greasing the pan even if using parchment, especially the sides not covered by the overhang.

FAQ Section

Here are answers to some frequently asked questions about making S’mores Cookie Bars:

Q1: Can I use marshmallow fluff instead of mini marshmallows?
A1: While you can use marshmallow fluff, the texture and result will be different. Mini marshmallows toast and get slightly crispy on top while remaining gooey underneath, which is characteristic of s’mores. Marshmallow fluff will mostly melt and create a very gooey, somewhat sticky layer. If using fluff, spread it over the chocolate layer before dotting with the remaining cookie dough. It may also make the bars harder to cut cleanly.

Q2: Can I make these S’mores Cookie Bars gluten-free?
A2: Yes, with a few substitutions. Use gluten-free graham crackers (or make your own gluten-free graham cracker crumbs) for the crust. For the cookie dough, substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. Ensure your other ingredients (like chocolate and marshmallows) are certified gluten-free if cross-contamination is a concern.

Q3: How long will these S’mores Cookie Bars last?
A3: Stored properly in an airtight container at room temperature, they will stay fresh for about 3-4 days. If your environment is very warm or humid, you might consider refrigerating them, in which case they can last up to a week. Let them come to room temperature before serving for the best taste and texture.

Q4: Can I freeze S’mores Cookie Bars?
A4: Yes, you can freeze them. Once completely cooled and cut into bars, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature or overnight in the refrigerator. The texture of the marshmallows might change slightly upon thawing but they’ll still be delicious.

Q5: My bars are too crumbly/too gooey. What went wrong?
A5: If they’re too crumbly, you might have overbaked them, or used too much flour/not enough butter in the cookie dough or crust. If they’re too gooey and falling apart, it’s almost certainly because they weren’t cooled completely before cutting. Patience during the cooling stage is vital for them to set. Ensure your oven temperature is accurate as well.

Q6: Can I use chocolate chips instead of broken chocolate bars?
A6: You can, but the effect will be slightly different. Broken chocolate bars tend to melt into larger, more satisfying pools of chocolate, similar to a traditional s’more. Chocolate chips will hold their shape more and distribute smaller pockets of chocolate throughout. For the best s’mores experience, chopped chocolate bars are recommended.

Q7: What if I don’t have graham crackers? Are there alternatives for the crust?
A7: While graham crackers are classic, you could substitute with digestive biscuits, Biscoff cookies, or even vanilla wafers for a different flavor profile. Crush them finely and use the same amount as called for in the recipe. The taste will be different but still delicious.

Q8: Can I double this S’mores Cookie Bars recipe?
A8: Yes, you can double the recipe. However, instead of trying to bake it in a very large, deep pan (which might affect baking evenness), it’s generally better to bake it in two separate 9×13 inch pans. Alternatively, a larger baking sheet with sides (like a 12×18 inch half-sheet pan) could work, but you’ll need to monitor the baking time, as it might cook faster due to the thinner layer.

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