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S’mores Cookie Bars Recipe

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4.1 from 7 reviews

These decadent S’mores Cookie Bars combine the classic flavors of graham crackers, chocolate, and marshmallow fluff into a chewy, layered dessert perfect for any occasion. The bars feature a soft cookie base and top with melty chocolate and gooey marshmallow, baked to perfection for a deliciously nostalgic treat.

Ingredients

Cookie Dough

  • 1/2 cup Butter, softened (salted or unsalted)
  • 1/3 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 & 1/2 cups All-purpose flour
  • 1/2 cup Graham crackers, finely crushed (about 3.5 sheets)
  • 1/4 tsp Salt
  • 3/4 tsp Baking soda

Topping

  • 5 standard Hershey bars
  • 1 & 1/2 cups Marshmallow fluff

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set it aside.
  2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until combined and fluffy. Add in the egg and vanilla extract, and mix again until well incorporated.
  3. Add Dry Ingredients: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet mixture. Mix just until the flour mixture disappears and a dough forms, being careful not to overmix.
  4. Press Half the Dough: Press half of the cookie dough evenly into the prepared baking pan. Carefully remove the parchment with the dough and place it in the freezer.
  5. Prepare Pan and Remaining Dough: Re-line the pan with fresh parchment paper and press the remaining half of the dough evenly on the new parchment. Set aside while assembling the topping.
  6. Add Chocolate and Marshmallow Fluff: Break the Hershey bars into pieces and arrange them evenly over the dough in the baking pan. Spread the marshmallow fluff over the chocolate layer evenly.
  7. Assemble Layers: Take the chilled dough layer from the freezer and gently flip it on top of the marshmallow fluff layer, working carefully to keep it intact and ensure even coverage.
  8. Bake: Bake the assembled bars in the preheated oven for 25 minutes until golden and cooked through.
  9. Cool and Serve: Allow the bars to cool completely in the pan before slicing to achieve clean layers and a beautiful cross section.

Notes

  • Make-ahead: These bars taste even better on day 2 and 3. Prepare them the night before serving for enhanced flavor and texture.
  • Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.
  • Weigh flour for best results to avoid dry, cakey bars; too much flour affects texture.
  • Chocolate swap: Use any chocolate bar you prefer—milk chocolate for classic sweetness, or dark chocolate to reduce sweetness.
  • For a 9×13 pan, double the recipe and bake for 30–35 minutes.

Find it online: https://flavorspath.com/smores-cookie-bars-recipe/