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S’mores Cookie Bars

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These s’mores cookie bars capture all the nostalgic flavors of classic campfire s’mores in an easy, oven-baked dessert bar. Perfect for fall parties, potlucks, or cozy nights in, they’re layered with graham cracker crumbs, gooey marshmallows, and melty chocolate in a soft cookie dough base.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 1/2 cups (150g, about 12 full sheets) graham cracker crumbs
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (170g) milk chocolate chips
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 cups (100g) mini marshmallows
  • 1/2 cup (50g) extra graham cracker pieces, broken into chunks (for topping)
  • Extra marshmallows and chocolate chips (a small handful, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly spray or butter the parchment.
  2. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy (2-3 minutes).
  4. Beat in eggs, one at a time, then add vanilla extract. Mix until creamy and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Scrape down the sides as needed.
  6. Fold in milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows, reserving a small handful of each for topping.
  7. Press about two-thirds of the dough evenly into the bottom of the prepared pan. Scatter extra marshmallows, chocolate chips, and broken graham cracker pieces over this layer.
  8. Dollop the remaining dough on top in spoonfuls and gently spread. It’s okay if some marshmallows and chocolate peek through.
  9. Bake for 25-30 minutes, until the top is golden brown and the edges look set. The center may look slightly soft but will firm up as it cools.
  10. Let the pan cool on a wire rack. For clean slices, wait until completely cool, then lift out using the parchment and cut into squares with a sharp knife.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and gluten-free graham crackers. For dairy-free, substitute vegan butter and dairy-free chocolate chips. Don’t overbake—the center should look slightly soft for gooey bars. Let bars cool completely before slicing for clean edges. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.

Nutrition

Keywords: s'mores, cookie bars, fall dessert, easy dessert, party dessert, marshmallow, chocolate, graham cracker, oven baked, potluck, Halloween, Thanksgiving, American dessert

Find it online: https://realityeats.com/smores-cookie-bars-recipe-easy-fall-dessert-for-parties/