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–+ servings

S'mores Cookie Bars

Indulge in these delicious S'mores Cookie Bars that combine the nostalgic flavors of campfire s'mores with a soft, chewy cookie base, perfect for sharing with family and friends.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 16 bars

Ingredients

For the base

  • 7–8 sheets Graham Crackers Crushed to form the foundation of the dessert.
  • 1 cup Butter, softened Key for rich and tender dough.
  • ¾ cup Granulated Sugar Enhances sweetness of the bars.
  • ¾ cup Light Brown Sugar, gently packed Adds moisture and a caramel note.
  • 2 large Eggs Binds the dough.
  • 2 teaspoons Vanilla Extract Enhances flavor.
  • 3 cups All-Purpose Flour Provides structure.
  • ¾ teaspoon Salt Balances sweetness.
  • ¾ teaspoon Baking Soda Helps bars rise.

For the filling and topping

  • ½ cup Semi-Sweet Chocolate Chips Creates gooey pockets of chocolate.
  • 1 cup Mini Marshmallows Essential for s'mores flavor.
  • 2 bars Chocolate Bars, broken into squares To melt on top.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper.
  • Crush the graham crackers into fine crumbs and spread them evenly across the bottom of the prepared pan, pressing down firmly.

Cookie Dough

  • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs and vanilla, followed by mixing in the flour, salt, and baking soda.
  • Fold in the chocolate chips and mini marshmallows.

Baking

  • Spread the cookie dough mixture evenly over the graham cracker base using a spatula.
  • Bake for 20-25 minutes, or until the edges are golden and the center is set.
  • Press the broken chocolate bar pieces into the warm cookie layer as soon as you take it out of the oven.
  • Allow the bars to cool in the pan for at least 10 minutes before lifting out and slicing into squares.

Notes

Serve warm with a scoop of vanilla ice cream and drizzle with chocolate sauce for extra indulgence. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.