In today’s post: These s’mores cookie bars are incredible! Layers of graham cracker cookie dough, Hershey’s chocolate bars, and marshmallow creme bake up into irresistibly chewy bars.
Perfect Summer Treat
If you need an easy dessert to take to a summer bbq or potluck, these S’mores Cookie Bars will make you famous! I think they taste even better than an actual s’more. I gave a few to a friend who is a famously good baker and this was her review: “10/10! Perfect ratio of marshmallow/chocolate/graham cracker!” Just be aware that if you take these anywhere, you’ll be asked to bring them again.
Ingredients
Here’s what you need to make these delicious bars:
- Standard cookie dough ingredients: butter, brown and white sugar, flour, baking powder, salt, and vanilla
- Graham Crackers: you’ll crush 9 graham cracker sheets into crumbs to add to the cookie dough
- Hershey Bars: you can use six standard size (1.55 oz) Hershey bars or, for extra chocolate flavor, you can use three XL size (4.4 oz) Hershey bars. Our family disagrees on which is better; some of us prefer the standard bars so the chocolate doesn’t overwhelm the graham flavor, but others operate under the “more chocolate is always better” principle. Choose according to your personal preference!
- Marshmallow Creme: marshmallow creme (aka fluff) works much better than actual marshmallows in baking recipes. Marshmallows tend to dissolve and evaporate in the oven, while the marshmallow creme stays put and gives you a lovely chewy texture.
How to Make S’mores Cookie Bars
These bars are easy to put together! Start by lining a 9×9 inch pan with parchment paper, allowing the paper to overhang the edges of the pan slightly. This makes it easy to remove the bars from the pan after baking.
- Place 2/3 of the graham cracker cookie dough into the pan and press it down flat.
- Unwrap six Hershey bars and place them over the cookie dough in a single layer. You will have about half a chocolate bar left over.
- Spread the marshmallow creme over the Hershey bars. Tip: dip a spoon into hot water to make it easier to scoop and spread the marshmallow creme.
- Sprinkle the remaining graham cracker cookie dough over the top. Break the rest of the chocolate into small pieces and sprinkle on the dough. Press the dough down gently.
Bake
Then it’s time to bake the bars! Place the pan into a preheated 350 degree oven and bake for 30-35 minutes, until the top of the cookie bar is golden and the edges are starting to brown. The marshmallow creme that peeks through the cookie should also look toasty. Remove from the oven and allow the bars to cool completely, at least four hours, before slicing. The waiting is difficult because they smell sooooo good, but if you try to cut them before they have cooled you’ll end up with a mess. If you are in a hurry, you can cool them in the fridge. Just be aware they taste best served at room temperature.
Can I Double This?
This recipe calls for a 9×9 pan and makes about 16 squares. If you need more, you can double the recipe and bake it in a half sheet pan (11×18 cookie sheet with high sides). Don’t spread the marshmallow creme all the way to edge of the pan if you do this. As it bakes it will puff up quite a bit and get higher than the sides of the pan, so keeping the marshmallow creme about an inch away from the edges will help ensure nothing overflows. Once it’s out of the oven, it will settle back into the pan as it cools. Bake time will be about two minutes shorter (in my oven 31 – 32 minutes was perfect). A double batch cuts into 40 nice squares.
S’mores Cookie Bars
Ingredients
- 3/4 cup Butter softened
- 3/4 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- 9 Graham Crackers crushed, about 1.25 cups crumbs
- 1.5 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 6 Hershey Bars 1.55 oz each, see note
- 7 oz Marshmallow Creme
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Instructions
- Preheat the oven to 350 degrees. Crush or blend the graham crackers into crumbs.
- In the bowl of a stand mixer, cream together the butter and sugars. Add egg and vanilla and mix well.
- Add the graham cracker crumbs, flour, baking powder, and salt. Mix until a crumbly dough forms.
- Line a 9×9 inch baking pan with parchment paper. Press 2/3 of the cookie dough into the pan.
- Unwrap six Hershey bars and layer them over the cookie dough (there will be a few extra pieces of chocolate). Spoon the marshmallow creme over the chocolate bars and spread it out. Then sprinkle the remaining cookie dough over the marshmallow creme and press down gently. Break up and sprinkle on any remaining chocolate.
- Bake for 30-35 minutes until edges are browning, top is golden, and marshmallow creme that is visible looks toasty.
- Remove from the oven and allow to cool completely, at least four hours, before serving. Use the parchment paper to remove the bars from the pan before slicing. (It can be helpful to place the bars in the fridge for about 20 minutes first.)
- Store covered at room temperature for up to three days.
Laura B says
Most tasty dessert I’ve made all year! We all loved it!!! Will def be making this one again!
Lanette says
These are AMAZING!!! Two people in my fam aren’t even dessert eaters, but this got nothing but rave reviews. Delicious!!!
Alicia Mengel says
Excellent!! My 13 year old and I just made these— only changes I made is all I had was a 10×10 pan so we had to use 7 Hershey bars and we threw some chocolate chips on top. Since it was a bit thinner baked for about 5 minutes less. I meant to put flaky sea salt on top but forgot!
Heide says
Can I use mini marshmallows instead if the cream
Autumn says
No, mini marshmallows will evaporate in the oven – marshmallow creme works much better!
Jamie says
Does this recipe call for salted or unsalted butter? I always assume if not noted as unsalted, it’s probably salted, but want to make sure. Thanks!
Autumn says
It is salted, thanks!