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S’mores Bars Recipe

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4.1 from 8 reviews

These S’mores Bars combine the best of gooey chocolate chip cookies and classic s’mores in one thick, chewy, and irresistible treat. With a crunchy graham cracker crust, a rich cookie dough layer filled with chocolate chips and mini marshmallows, and topped with Hershey chocolate, graham cracker pieces, and additional marshmallows, these bars are perfect for parties, BBQs, and picnics. Easy to make and delightfully sweet, they embody everything you love about traditional s’mores but in a convenient bar form.

  • Total Time: 2 hrs 15 mins
  • Yield: 24 bars

Ingredients

Crust

  • ½ cup salted butter, melted
  • 2 cups graham cracker crumbs (from about 1 ½ packages)

Cookie Dough

  • 1 cup granulated sugar
  • 1 ¼ cups brown sugar, packed
  • ¾ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 2 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt (reduce to ½ teaspoon if using salted butter)
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Toppings

  • 1-2 Hershey chocolate bars, each section broken or cut in half
  • 1 graham cracker, broken into pieces
  • ½ cup mini marshmallows

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F and line a 9″x13″ baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal of the bars after baking.
  2. Make the Crust: Crush the graham crackers into fine crumbs. In a bowl, combine the ½ cup melted salted butter with the graham cracker crumbs and stir until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan. Place the pan into the freezer while you prepare the cookie dough to help the crust set.
  3. Prepare the Cookie Dough Base: In a large mixing bowl, blend together the granulated sugar, brown sugar, and ¾ cup melted unsalted butter until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Fold in the chocolate chips and mini marshmallows carefully to distribute evenly without melting.
  4. Assemble the Bars: Take the pan from the freezer and scoop the cookie dough evenly on top of the prepared graham cracker crust. Use an offset spatula to spread the dough evenly across the crust. Sprinkle the remaining toppings—the broken Hershey chocolate bars, pieces of graham cracker, and ½ cup mini marshmallows—over the dough. Gently press the toppings into the dough to secure them.
  5. Bake: Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and no wet batter remains. The edges should be set and the marshmallows on top lightly toasted.
  6. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan for at least 1 hour. To cut, run a knife around the edges of the pan, then use the parchment paper overhang to lift the entire slab onto a cutting board. Slice into 24 bars and serve.

Notes

  • Storage: Store cooled bars in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer storage, keep bars refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving for optimal texture.
  • Freezing: Bars freeze well for up to 2 months. Individually wrap in plastic wrap and store in an airtight, freezer-safe container or bag. Thaw at room temperature or warm briefly in the microwave for a freshly baked experience.
  • Equipment Needed: 9×13 baking dish, glass mixing bowls, electric mixer (hand or stand), offset spatula, and a whisk.
  • Author: Monica
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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