Go Back

S'mores Cookie Bars

All the gooey, chocolatey, graham-cracker goodness of a campfire s'more, baked conveniently indoors into an easy-to-slice, layered cookie bar.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Graham Cookie Dough
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1 cup graham cracker crumbs
  • 0.5 tsp baking powder
  • 0.5 tsp salt
S'mores Filling
  • 3 bars full-size milk chocolate bars like Hershey's (approx 1.55oz each)
  • 1 jar marshmallow creme/fluff 7 oz jar

Equipment

  • 8x8 or 9x9 inch baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  4. Add the egg and vanilla extract to the butter mixture, beating well to combine.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Press exactly half of the dough evenly into the bottom of the prepared baking pan.
  7. Break the chocolate bars into pieces and arrange them in a single, even layer over the bottom dough crust.
  8. Spread the marshmallow creme evenly over the chocolate layer using a wet spatula or butter knife.
  9. Take the remaining half of the cookie dough, flatten small sections into patties, and place them patch-work style over the marshmallow layer.
  10. Bake for 25-30 minutes until the top is golden brown and the edges are set.
  11. Cool COMPLETELY in the pan on a wire rack (at least 2 hours) before lifting out by the parchment paper and slicing into 16 squares.

Notes

Letting the bars cool completely is mandatory. If you cut them while hot, the marshmallow and chocolate will ooze out and make a mess. Store leftovers in an airtight container at room temperature for up to 5 days.