Description
S’mores Cookie Bars: Indulge in gooey marshmallow, rich chocolate, and buttery graham cracker all in one easy, irresistible treat.
Ingredients
Scale
- For these delectable S’mores Cookie Bars, you’ll need:
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the Cookie Layer:
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips or chunks
- For the Topping:
- 2 cups mini marshmallows
- 1/2 cup semi-sweet chocolate chunks
- 2 full graham crackers, broken into pieces
Instructions
- Step 1: Prepare the Pan and Preheat Position your rack in the middle of the oven and preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later. This clean preparation ensures your s’mores cookie bars will release perfectly when it’s time to serve.
- Step 2: Create the Graham Cracker Crust In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the flat bottom of a measuring cup to create a smooth, compact layer. Bake the crust for 8-10 minutes until it’s lightly golden and fragrant. Allow it to cool slightly while you prepare the cookie layer.
- Step 3: Mix the Cookie Dough In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in 1 cup of chocolate chips, saving the remaining 1/2 cup for the top.
- Step 4: Assemble and Bake Carefully spread the cookie dough over the pre-baked graham cracker crust. Sprinkle the remaining chocolate chips over the top. Bake for 20-25 minutes until the edges are golden brown and the center is just set. The center might look slightly underdone, but it will continue cooking as it cools.
- Step 5: Add the Marshmallow Topping Remove the pan from the oven and immediately sprinkle the mini marshmallows and remaining chocolate chunks evenly over the top. Scatter the broken graham cracker pieces across the surface. Return to the oven and broil for 1-2 minutes until the marshmallows are puffed and golden brown.
- Step 6: Cool and Serve Allow the s’mores cookie bars to cool in the pan for at least 30 minutes. For clean cuts, refrigerate for an additional 30 minutes before lifting out using the parchment overhang and cutting into squares. Serve slightly warm for that authentic s’mores experience where the chocolate and marshmallow remain delightfully gooey.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg