Gooey Smores Cookie Bars-Kitchen Campfire Classic

S’mores Cookie Bars are the ultimate campfire classic, reinvented for your oven and guaranteed to bring back those nostalgic summer nights. Who doesn’t have a soft spot for the gooey, melty perfection of a s’more? That magical combination of graham cracker, chocolate, and toasted marshmallow is pure joy. But let’s be honest, wrestling with sticky skewers and unpredictable flames can sometimes be a bit of a challenge. That’s where our sensational S’mores Cookie Bars swoop in to save the day! These bars capture all the beloved flavors and textures you crave, but in a wonderfully convenient, shareable format. We’ve transformed the iconic s’more into a portable, delectable treat, perfect for parties, potlucks, or just a cozy night in. Get ready to ditch the sticks and dive spoon-first into this irresistible creation!

Why You’ll Adore These

Beyond the Campfire

What makes our S’mores Cookie Bars truly special is their effortless deliciousness. We’ve simplified the process without sacrificing an ounce of flavor. Imagine a chewy, buttery graham cracker crust, layered with rich, melted chocolate, and topped with perfectly toasted, fluffy marshmallows. It’s the comfort of a childhood favorite, elevated into an easy-to-make, easy-to-devour dessert. They’re the perfect balance of sweet and decadent, and I promise, one bite will transport you straight back to the glow of a campfire.

S’mores Cookie Bars

Get ready to ditch the campfire and bring the classic, gooey delight of s’mores right into your kitchen with these incredible S’mores Cookie Bars! These bars capture all the irresistible flavors of toasted marshmallows, rich chocolate, and buttery graham crackers in a convenient, bakeable format. They’re perfect for parties, potlucks, or just satisfying that sweet craving. The best part? They’re surprisingly easy to make and deliver that perfect s’mores experience without the fuss. Let’s dive in!

Ingredients:

• 7-8 graham crackers ((full sheets/unbroken rectangles))
• 1 cup unsalted butter ((2 sticks) room temperature)
• ¾ cup granulated sugar
• ¾ cup light brown sugar (gently packed)
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour ((stir, spoon, & level))
• ¾ tsp salt
• ¾ tsp baking soda
• ½ cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 2 regular sized Hershey’s Milk Chocolate Bars ((two 1.55oz/43g bars) broken into squares)

Cookie Dough Base

The foundation of our S’mores Cookie Bars is a chewy, buttery cookie dough that’s perfectly balanced with sugars.

1. **Prepare Your Pan and Graham Crackers:** First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving some overhang on the sides. This makes lifting the bars out a breeze later. Now, take your graham crackers and arrange them in a single layer on the bottom of the prepared pan. You might need to break a few to fill in any gaps, but aim for a solid base. This graham cracker layer is crucial for that authentic s’mores flavor.

2. **Cream the Butter and Sugars:** In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the room-temperature unsalted butter with the granulated sugar and the gently packed light brown sugar. Beat this mixture on medium speed until it’s light and fluffy, about 2-3 minutes. This process incorporates air, which is key to a tender cookie bar. Scrape down the sides of the bowl periodically to ensure everything is well combined.

3. **Incorporate Wet Ingredients:** Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated. Then, stir in the 2 teaspoons of vanilla extract. Make sure the eggs are at room temperature for better emulsification with the butter and sugar mixture; it helps create a smoother dough.

4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the 3 cups of all-purpose flour (remember to stir, spoon, and level for accurate measurement – too much flour can make your bars dry!), ¾ teaspoon of salt, and ¾ teaspoon of baking soda. The salt balances the sweetness, and the baking soda will give our bars a nice lift and chew.

5. **Mix Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough bars. Stop mixing as soon as you no longer see streaks of dry flour.

Assembly and Baking

Now for the fun part – layering the s’mores goodness!

6. **Layer the Dough and Chocolate:** Spread about two-thirds of the cookie dough evenly over the graham cracker layer in your prepared pan. Don’t worry if it’s not perfectly smooth. Sprinkle the ½ cup of semi-sweet chocolate chips evenly over the dough. Then, arrange the broken squares of the 2 regular-sized Hershey’s Milk Chocolate Bars over the chocolate chips. Try to cover as much of the surface as possible. This chocolate layer will melt and ooze into the cookie dough and marshmallows for ultimate gooeyness.

7. **Top with Marshmallows and Remaining Dough:** Dollop the remaining one-third of the cookie dough randomly over the chocolate layer. It doesn’t need to be a solid layer; little dollops will bake into delicious pockets. Finally, scatter the 1 cup of mini marshmallows over the top of everything. They will puff up and turn golden brown as they bake.

8. **Bake to Golden Perfection:** Place the pan in your preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the marshmallows are puffed and lightly toasted. The center might still look a little soft, but it will continue to set as it cools. Keep an eye on the marshmallows to prevent them from burning; if they start to brown too quickly, you can loosely tent the pan with foil for the last few minutes of baking.

Cooling and Serving

Patience is a virtue when it comes to these bars!

9. **Cool Completely:** This is arguably the hardest step! Let the S’mores Cookie Bars cool completely in the pan on a wire rack. This is crucial for the bars to set properly. If you try to cut them too soon, they’ll be a messy, gooey, albeit delicious, disaster. Letting them cool allows the flavors to meld and the structure to firm up, making for clean cuts and a delightful texture.

10. **Slice and Enjoy:** Once completely cool, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and cut into squares. You’ll be rewarded with layers of chewy cookie, melted chocolate, gooey marshmallows, and that essential graham cracker crunch. These are best enjoyed at room temperature, but a quick warm-up in the microwave can bring back some of that gooey magic if you desire. Enjoy every bite of this ultimate s’mores experience!

Conclusion:

And there you have it – the ultimate guide to creating our irresistible S’mores Cookie Bars! These bars are a guaranteed crowd-pleaser, perfectly blending the comforting chewiness of a cookie with the gooey, melty magic of a s’more. They’re incredibly easy to whip up, making them ideal for any occasion, from casual get-togethers to potlucks and even just a Tuesday night craving. The delightful combination of graham cracker crumbs, rich chocolate chips, and toasted marshmallows creates a symphony of textures and flavors that will transport you straight to campfire bliss. I can’t wait for you to try them!

For serving, these bars are fantastic on their own, but they also pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. They’re a perfect treat for movie nights or backyard barbecues. Feeling adventurous? Consider adding a drizzle of chocolate ganache or a sprinkle of sea salt on top for an extra touch of decadence. The possibilities are truly endless with these versatile S’mores Cookie Bars. Don’t hesitate to experiment and make them your own!

Frequently Asked Questions about S’mores Cookie Bars:

How can I ensure my marshmallows get nicely toasted?

For perfectly toasted marshmallows, after baking the bars, you have a couple of options. You can place them under a broiler for just a minute or two, watching them very closely to prevent burning. Alternatively, you can use a kitchen torch for more controlled toasting. Ensure the marshmallows are spread evenly before toasting.

Can I make these S’mores Cookie Bars ahead of time?

Yes, absolutely! These bars are excellent for making ahead. Once cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, though the marshmallows might become slightly chewier. Gently rewarm them in the oven or microwave for a few seconds to bring back that gooey texture.

S’mores Cookie Bars

A delicious and easy-to-make bar combining the classic flavors of s’mores with a chewy cookie base and a gooey marshmallow topping.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
16-20 bars

Ingredients

• 7-8 graham crackers ((full sheets/unbroken rectangles))
• 1 cup unsalted butter ((2 sticks) room temperature)
• ¾ cup granulated sugar
• ¾ cup light brown sugar (gently packed)
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour ((stir, spoon, & level))
• ¾ tsp salt
• ¾ tsp baking soda
• ½ cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 2 regular sized Hershey’s Milk Chocolate Bars ((two 1.55oz/43g bars) broken into squares)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Step 2
   Crush the graham crackers into fine crumbs. Press about half of the crumbs evenly into the bottom of the prepared baking pan.
3. Step 3
   In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4
   In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5
   Stir in the semi-sweet chocolate chips. Spread half of the cookie dough evenly over the graham cracker crust.
6. Step 6
   Arrange the broken Hershey’s milk chocolate bar squares over the cookie dough layer. Sprinkle the remaining cookie dough evenly over the chocolate.
7. Step 7
   Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Remove from oven and immediately sprinkle the mini marshmallows evenly over the hot bars.
8. Step 8
   Return the pan to the oven for another 1-2 minutes, or until the marshmallows are puffed and lightly golden. Watch closely to prevent burning.
9. Step 9
   Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Sprinkle the remaining graham cracker crumbs over the top. Cut into bars.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.