S’more Cookie Bars

These EASY S’more Cookie Bars have a simple graham cracker crust, gooey chocolate chip cookie dough layer, with marshmallows and chocolate chips folded into the dough. They’re gooey, chewy, and baked in a 9×13 pan, making them perfect dessert for a crowd!

Course Dessert

Cuisine Cookie

Keyword smore bars, cookie, bars, 9x13 pan

Prep Time 10

Total Time 22

Servings bars

Calories 198kcal

Author Melissa Rose

Ingredients

25 graham cracker squares, divided (17 for lining bottom of pan, 8 for crushing into crumbs)
½ cup unsalted butter (you will be melting this)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 ½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups all-purpose flour
1 cup semi-sweet chocolate chips, divided (½ cup inside dough and ½ cup on top of dough)
1 cup mini marshmallows
Hershey bar optional, to add after baking

Instructions

Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
Place 17 graham cracker squares in the pan so they cover the bottom. Set aside.
Add remaining 8 graham cracker squares to a large ziploc bag. Use a rolling pin or metal pan to crush the crackers until you get graham cracker crumbs. This should equal ½ cup. Set aside.
In a small microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 20-30 seconds until JUST melted.
Add in granulated sugar (¼ cup) and brown sugar (½ cup) and use a spatula to stir until combined (*do not use a mixer!). Add in egg (1 large) and vanilla extract (1 ½ teaspoons), then mix. Next, add in baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix again. Add all-purpose flour (1 ¼ cups) and graham cracker crumbs (½ cup), then mix until all the flour disappears into the dough.
Lastly, mix in mini marshmallows (1 cup) and ½ cup of the semi-sweet chocolate chips.
Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. (I highly recommend this method rather than trying to spread out a large chunk.) Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners). Be careful not to shift around the graham crackers too much.
Once spread evenly, sprinkle the remaining ½ cup semi-sweet chocolate chips on top of the dough and lightly press into dough.
Bake at 350℉ for 12-14 minutes or until top is a light golden brown and marshmallows are lightly toasted. Do not overbake or your bars will not be soft and chewy.
If desired, press on Hershey bar rectangles immediately after baking.
Allow to cool before cutting into 24 pieces. Enjoy!

Notes

Can I bake these in a different sized pan?

9×9” square pan: For thicker bars, bake in a 9×9 pan and increase the baking time until top is lightly brown and center no longer looks wet.
Jellyroll pan: For a larger 11×17” pan, double the recipe and bake for 18-20 minutes or until top is lightly brown and center no longer looks wet.

How to Store S’more Bars

Store in an airtight container for 2-3 days (they’ll last longer but will start to dry out after a few days).
You can also freeze these in an airtight container up to 1 month; allow to thaw to room temperature before serving

Nutrition