Introduction

S’mores cookie bars combine the nostalgic flavors of classic campfire treats into an easy-to-make, gooey dessert perfect for any occasion. These bars feature layers of buttery cookie dough, melty marshmallows, and rich chocolate chips with a hint of crunchy graham cracker.

The image shows two stacked dessert bars, each made of three main layers. The bottom layer is a golden-brown cookie dough base with a slightly crumbly texture. The middle layer is filled with gooey, melted chocolate chips giving a dark, rich contrast. The top layer is studded with toasted white marshmallows and smooth, glossy dark chocolate chips scattered evenly, creating a textured and chewy surface. The bars sit on crinkled parchment paper over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup mini marshmallows
Extra chocolate chips and mini marshmallows for topping (to taste)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry mixture to the butter mixture, mixing until just combined. Do not overmix.
Step 6: Gently fold in the graham cracker crumbs and chocolate chips until evenly distributed.
Step 7: Spread half of the cookie dough mixture into the prepared baking pan, pressing it down evenly.
Step 8: Sprinkle the mini marshmallows over the cookie layer, then top with the remaining cookie dough. Spread it out gently to cover the marshmallows.
Step 9: Add additional chocolate chips and mini marshmallows on top for extra gooeyness.
Step 10: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 11: Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper if used, and let cool completely on a wire rack before slicing into squares.
Step 12: Enjoy your delicious S’mores Cookie Bars with family and friends!

Tips & Variations

Use chocolate chunks instead of chips for bigger pockets of melted chocolate.
Try adding chopped nuts like pecans or walnuts for extra crunch.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
If you prefer, toast the marshmallows briefly under a broiler after baking to get a caramelized top.

Storage

Store S’mores cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave to melt the chocolate and soften the marshmallows before serving.

How to Serve

The image shows two stacked square cookie bars with three distinct layers. The bottom layer is a thick, dense, golden-brown cookie base with a slightly crumbly texture. Above it is a gooey dark chocolate layer mixed with soft white marshmallows that peek through. The top layer is a golden cookie crust decorated with scattered dollops of melted chocolate and toasted marshmallows, adding texture and contrast. The bars sit on white parchment paper over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jumbo marshmallows instead of mini ones?

Yes, but chop jumbo marshmallows into smaller pieces to ensure even distribution and melting throughout the bars.

How do I prevent the marshmallows from burning during baking?

Cover the baking pan loosely with foil halfway through baking if the marshmallows start browning too quickly. This helps them soften without burning.