S'mores Cookie Bars are OMG DELICIOUS! These start with a graham cracker crust, then topped with a cookie layer, and finished off with some extra chocolate, marshmallows, and reserved graham cracker crumbs. SO good, and best served warm!
Course Dessert
Cuisine American
Keyword s'mores bars, s'mores cookie bars
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 12bars
Calories 319kcal
Author Sue Ringsdorf
Ingredients
For the graham cracker crust:
1 ¼cupsgraham cracker crumbs- crushed in food processor or rolling pin
3Tablespoonsgranulated sugar
5Tablespoonsunsalted butter- melted
For the cookie bar layer:
1/2cupunsalted butter- softened to almost room temp
1/2cupbrown sugar
1largeeggs
2teaspoonsvanilla
1 ¼cupall-purpose flour
1teaspoonbaking soda
1/2teaspoonkosher salt
1/2cupchocolate chips
1 ¼cupmini marshmallows
1.55oz.milk chocolate bar- Hershey's (one full sized bar)
plus a few more marshmallows for the top
Instructions
Make graham cracker crust:
Preheat oven to 350 degrees.
Use a food processor to crush the graham crackers into course crumbs. Add to a bowl and add melted butter and sugar. Stir to combine.
Press crumb mixture into a square 8x8 pan lined with parchment paper. Bake for 7-8 minutes to "set" the crust slightly. It will continue to bake with the cookie layer.
Make cookie layer:
Use a large standing mixer (or a hand mixer) to cream together the butter and sugar. Add the egg and vanilla and mix again.
Add the dry ingredients (flour, baking soda, and salt) to a separate bowl and mix. Then pour into the wet ingredients and mix until just combined. (Don't over-mix.)
Add the marshmallows and chocolate chips to the bowl and stir with a spatula to combine.
Use your hands to drop the cookie mixture onto the par-baked crust, carefully so that the crust stays in tact. No need to spread all the way to the corners as the cookies will spread as it bakes!
Bake.
Bake on 350 degrees for 15 minutes, remove pan from oven, add the chocolate bar (in pieces), a few more marshmallows, and a couple tablespoons of reserved graham cracker crumbs. Place back in the oven and bake for another 10-11 minutes.
Remove pan and let the bars sit for 10 minutes. Then use the parchment paper to carefully lift them out of the pan on to a cooling rack. Slice and enjoy!
If you like a firmer bar, feel free to bake for longer. We like them ooey gooey!
Notes
Using a graham cracker crust is worth the extra step. That buttery crust will not go unnoticed! And reserving some crumbs for the tops is 10/10.
Set a timer! When baking the cookie layer, make sure you set a timer so you can remove the pan, add more toppings, and continue baking. This is key to the look, and it's worth it as well.
Don't forget to add parchment paper to the pan. This makes it way easier to pull the bars out of the pan without messing them up. You'll be glad you did!
Bake to your liking. If you like less gooey, bake these for slightly longer. If you like them gooey, follow my directions. :D
Serve with milk or hot chocolate. Depending on the time of year, I suggest you pour either a large glass of milk or a cup of hot cocoa. Super fun!