Gooey S’mores Cookie Bars
There is something so satisfying about the ooey-gooey combination of chocolate and caramel, and these S’mores Cookie Bars totally fit the bill!
The perfect campfire treat or party dessert — bring them to your next potluck or family gathering and watch them disappear! (You might want to hide a piece for later!)
Ingredients needed for S’mores Cookie Bars
For the Graham Cracker Crust:
- ¼ cup granulated sugar
- 1¾ cup graham cracker crumbs
- ½ cup butter, melted
For the Cookie Bars:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp. vanilla extract
- 1 egg
- 1½ cup semisweet chocolate chips
- 1 1/2 cups mini marshmallows
- 2 Regular size Hershey chocolate bars
How to make these Gooey S’mores Cookie Bars
Preheat oven to 350 degrees F. Place marshmallows in freezer and allow to freeze (it won’t take long). Lightly grease a 9×13-baking dish with cooking spray.
Start out with making the Graham Cracker Crust. Combine the crumbs, granulated sugar, and butter until combined. Press into the bottom of the prepared baking dish.
In a medium bowl, cream together the melted butter (slightly cooled), brown sugar and granulated sugar until well blended. Beat in the vanilla, and egg, until creamy. Mix in the flour, baking soda, and salt. Stir in 1 cup of the marshmallows and the chocolate chips.
Spoon dough on top of the graham cracker crust and lightly press into an even layer. Sprinkle remaining ½ cup of marshmallows on top, slightly pressing them into the cookie dough.
Bake for 15-20 minutes or until top begins to get slightly golden brown. Make sure to bake until the center is set. Be sure not to over bake as they will continue to firm up when cooling.
While bars are in the oven, break candy bar into sections and place in freezer.
After bars are done baking, remove pan from oven and allow to cool for a couple of minutes then gently place broken candy bar pieces on top.
Cool completely before cutting into squares and enjoy!
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Get your printable copy of our S’mores Cookie Bars recipe here:
Ingredients
- ¼ cup granulated sugar
- 1¾ cup graham cracker crumbs
- ½ cup butter, melted
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp. vanilla extract
- 1 egg
- 1½ cup semisweet chocolate chips
- 1 1/2 cups mini marshmallows
- 2 Regular size Hershey chocolate bars
Instructions
- Preheat oven to 350 degrees F. Place marshmallows in freezer and allow to freeze (it won’t take long). Lightly grease a 9x13-baking dish with cooking spray.
- Start out with making the Graham Cracker Crust. Combine the crumbs, granulated sugar, and butter until combined. Press into the bottom of the prepared baking dish.
- In a medium bowl, cream together the melted butter (slightly cooled), brown sugar and granulated sugar until well blended. Beat in the vanilla, and egg, until creamy. Mix in the flour, baking soda, and salt. Stir in 1 cup of the marshmallows and the chocolate chips.
- Spoon dough on top of the graham cracker crust and lightly press into an even layer. Sprinkle remaining ½ cup of marshmallows on top, slightly pressing them into the cookie dough.
- Bake for 15-20 minutes or until top begins to get slightly golden brown. Make sure to bake until the center is set. Be sure not to over bake as they will continue to firm up when cooling.
- While bars are in the oven, break candy bar into sections and place in freezer.
- After bars are done baking, remove pan from oven and allow to cool for a couple of minutes then gently place broken candy bar pieces on top.
- Cool completely before cutting into squares and enjoy!
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