Description
Deliciously gooey and nostalgic S’mores Bars featuring a layered graham cracker crust, chocolate chip cookie dough, mini marshmallows, and chunks of Hershey bars. These bars are perfect for satisfying your sweet tooth with the classic campfire flavors in an easy-to-make baked dessert.
Ingredients
Graham Crust
- 2 1/4 cups graham crackers (1 1/2 sleeves, crushed)
- 2/3 cup salted butter, melted
- 1/3 cup granulated sugar
Cookie Dough
- 1 cup salted butter, softened
- 3/4 cup granulated sugar (150g)
- 3/4 cup packed brown sugar (150g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (310-317g, scooped and leveled)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 3 cups miniature marshmallows, divided (2 cups mixed into dough, 1 cup for topping)
- 3 Hershey bars, broken into pieces
Instructions
- Prepare graham cracker crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix together thoroughly with a fork until fully combined. Press this mixture firmly into the bottom of a greased 13×9-inch baking dish. Bake the crust for 7 minutes, then remove from the oven and allow it to cool slightly before adding the next layer.
- Make cookie dough: While the crust is baking, cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy. Add the eggs and vanilla extract, beating well to incorporate. Gradually stir in the all-purpose flour, salt, and baking soda just until combined. Gently fold in the semi-sweet chocolate chips and 2 cups of miniature marshmallows by hand, ensuring even distribution.
- Assemble the bars: Carefully spread the cookie dough mixture over the cooled graham cracker crust by dropping spoonfuls evenly across the surface. Gently press the dough together to form an even layer, taking care not to disturb the crust underneath.
- Bake with toppings: Bake the assembled bars at 350°F for 18 minutes. Remove from the oven and immediately sprinkle the broken Hershey bar pieces and remaining 1 cup of mini marshmallows evenly over the top. Return the dish to the oven and bake for an additional 9 to 11 minutes until the tops are golden brown and the center is mostly set but still slightly gooey.
- Cool and serve: Remove from the oven and allow the bars to cool completely in the pan before cutting into 18 servings. This cooling step helps the bars firm up for easier slicing.
Notes
- Do not overbake to maintain the gooey, melty marshmallow texture.
- Make sure to cool the graham crust slightly before adding the cookie dough to prevent mixing layers.
- Use a greased or parchment-lined baking dish to prevent sticking.
- For an extra chocolate hit, try using a mix of milk and semi-sweet chocolate chips.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
