Classic S’mores Cookie Bars

Transform the nostalgic flavors of campfire s’mores into an indulgent, year-round treat with these decadent cookie bars. I’ve perfected this recipe to capture all the essential elements of traditional s’mores – crispy graham crackers, melty chocolate, and toasted marshmallows – in a convenient bar form that’s perfect for sharing.

The Magic of Indoor S’mores

Traditional s’mores require a campfire, but these bars bring that same magical combination of flavors right to your kitchen. The layered approach ensures every bite delivers the perfect ratio of graham cracker, chocolate, and marshmallow, while the cookie base adds an extra dimension of chewy richness.

Ingredients

For the Graham Cracker Crust:

• 2 1/4 cups (225g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

For the Cookie Layer:

• 1 cup (226g) unsalted butter, softened
• 1 cup (220g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 cups (250g) all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Topping:

• 2 Hershey’s milk chocolate bars (4.4 oz total), broken into pieces
• 2 cups mini marshmallows
• 4 graham crackers, roughly broken
• Extra chocolate pieces for garnish

Detailed Instructions

Preparing the Pan

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

Graham Cracker Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until mixture resembles wet sand.
2. Press mixture firmly into the bottom of prepared pan, creating an even layer.
3. Bake for 8 minutes to set the crust. Let cool while preparing cookie layer.

Cookie Layer

1. In a large bowl, cream softened butter and both sugars until light and fluffy, about 3-4 minutes.
2. Beat in eggs one at a time, then vanilla extract, until well combined.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually mix dry ingredients into wet ingredients until just combined.

Assembly and Baking

1. Drop spoonfuls of cookie dough over the graham cracker crust, then gently spread into an even layer.
2. Arrange chocolate pieces over cookie dough.
3. Sprinkle 1 cup of mini marshmallows over chocolate.
4. Bake for 20 minutes.
5. Remove from oven, top with remaining marshmallows and broken graham crackers.
6. Return to oven for 5-7 minutes until marshmallows are golden brown and puffy.

Finishing

1. Let cool in pan for 15-20 minutes – bars will be very gooey when hot.
2. Use parchment paper to lift bars from pan once slightly cooled.
3. Cut into squares while still slightly warm for cleanest cuts.

Pro Tips for Success

• Use fresh marshmallows for best melting
• Line pan with parchment for easy removal
• Allow to cool slightly before cutting
• Clean knife between cuts for neat squares
• Store in an airtight container for up to 5 days

Nutrition Information

Per square (makes 24 bars):

• Calories: 275
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 145mg
• Total Carbohydrates: 38g
• Sugar: 24g
• Protein: 3g
• Fiber: 1g

These S’mores Cookie Bars perfectly capture the essence of summer campfires in a convenient, portable form. The combination of buttery graham cracker crust, chewy cookie layer, rich chocolate, and toasted marshmallows creates an irresistible treat that’s perfect for parties, picnics, or any occasion calling for a nostalgic dessert.

Storage Note: These bars are best enjoyed within 3 days. Keep them at room temperature in an airtight container, layered between sheets of wax paper to prevent sticking.