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- 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs - 1/2 cup crushed graham crackers (for topping) Butter is key for flavor and texture. Use unsalted butter for control over saltiness. Eggs add moisture and help bind the bars. They make the bars chewy. Vanilla extract enhances the sweet flavor. Flour gives structure. Too much flour can make them dry, so measure carefully. Baking soda helps the bars rise. Salt balances sweetness and boosts flavor. Mini marshmallows and chocolate chips create gooey pockets of melted goodness. Graham cracker crumbs give that classic s'mores taste. For butter, I recommend Kerrygold or Land O'Lakes. Both brands have a rich flavor. For chocolate chips, Ghirardelli offers a great semi-sweet option. I love using Jet-Puffed mini marshmallows for their softness. For graham cracker crumbs, Nabisco Honey Maid is a classic choice. It gives the best taste and texture for these bars. {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or butter to avoid sticking. 2. In a large bowl, cream together 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until it's light and fluffy. 3. Next, mix in 2 large eggs and 2 teaspoons of pure vanilla extract. Blend until smooth and well combined. 4. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually add these dry ingredients to the wet mix. Stir on low speed until just combined. Avoid overmixing to keep the bars chewy. 5. Fold in 1 cup of semi-sweet chocolate chips, 1 cup of mini marshmallows, and 1 cup of graham cracker crumbs. Use a spatula to evenly distribute these ingredients throughout the dough. 6. Spoon half of the cookie dough into the prepared pan. Spread it evenly to form the crust layer. 7. Bake this crust in the preheated oven for 10 minutes. Remove it to cool slightly. 8. Sprinkle the remaining mini marshmallows and chocolate chips over the pre-baked crust. Then, dollop the rest of the cookie dough over the toppings. Spread it gently to cover everything. 9. For extra crunch, scatter 1/2 cup of crushed graham crackers over the top. 10. Return to the oven and bake for another 20-25 minutes. Look for golden edges and a set center. 11. Once baked, let the bars cool in the pan for about 15 minutes. Cut them into squares or rectangles when slightly cool. - Make sure your butter is softened. This helps create a light, fluffy mixture. - Don’t overmix the dough after adding the flour. This keeps your bars soft and chewy. - Keep an eye on the oven. Baking time can vary, so check for golden edges. - Use a spatula to spread the cookie dough evenly. This helps with even baking. - After baking, place the pan on a wire rack to cool. This prevents steam from softening the bars. - When cutting, use a sharp knife. A warm knife helps make cleaner cuts. - If you want neat squares, let the bars cool completely before cutting. This makes them hold their shape better. - For a fun twist, serve warm with chocolate syrup and extra marshmallows on top. When making S'mores Cookie Bars, avoid these common mistakes: - Overmixing the dough: This can make your bars tough. Mix just until combined. - Skipping the pre-bake: This step helps create a nice crust. Don’t skip it! - Using cold butter: Softened butter blends better. Make sure it’s at room temp. - Not measuring ingredients properly: Use precise measurements for best results. Oven temperatures can vary. Here are some tips: - Convection ovens: Reduce the baking time by about 5 minutes. - Old ovens: They may run cooler. Check your bars a few minutes early. - Dark pans: They absorb heat. Lower the temperature by 25°F (about 15°C). To get that chewy and soft texture, follow these steps: - Don’t overbake: The edges should be golden, but the center must look set. - Cool before cutting: Let them rest for 15 minutes. This helps them firm up. - Add a touch of extra moisture: Try an extra tablespoon of butter for softness. - Use mini marshmallows: They melt better and create that gooey texture. Pro Tips Chill the Dough: For thicker cookie bars, chill the dough for 30 minutes before baking. This helps to prevent spreading and results in a chewier texture. Use Fresh Ingredients: Ensure your baking soda is fresh for the best rise in your cookie bars. Old baking soda can lead to flat bars. Layering Technique: When layering the cookie dough, use a spoon to dollop the dough on top of the chocolate and marshmallows, then gently spread it out. This prevents tearing the bottom layer. Store Properly: To keep your s'mores cookie bars fresh, store them in an airtight container at room temperature. They can last up to a week! {{image_4}} You can easily change up the S'mores Cookie Bars. Try adding nuts for crunch. Chopped walnuts or pecans work well. You can also swap chocolate chips. Use dark chocolate, white chocolate, or even peanut butter chips. Each choice brings a new taste. Want a gluten-free version? Use gluten-free flour instead of all-purpose flour. For a vegan twist, swap the butter for coconut oil. You can replace the eggs with flaxseed meal or applesauce. These swaps make the bars friendly for more diets. Add some fun flavors to your bars! You can stir in peanut butter for a nutty taste. Just mix in half a cup to the dough. Another option is to add a splash of almond extract. This gives a sweet, nutty note that pairs well with chocolate. Mix and match these ideas to create your perfect treat! To keep S'mores Cookie Bars fresh, place them in an airtight container. Line the container with parchment paper to prevent sticking. You can also wrap the bars in plastic wrap for extra protection. Store them at room temperature away from direct sunlight. This keeps the bars chewy and tasty. When stored properly, S'mores Cookie Bars stay fresh for about 5 to 7 days. After this time, they may start to lose their soft texture. If you want to keep them longer, freezing is a great option. To freeze S'mores Cookie Bars, first cut them into squares. Wrap each square tightly in plastic wrap or aluminum foil. Place the wrapped bars in a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for up to 3 months. When you want to enjoy them, simply thaw at room temperature or warm them slightly in the oven. Yes, you can make S'mores Cookie Bars ahead of time. Prepare the bars as usual, then let them cool completely. Once cool, cut them into squares. Store the squares in an airtight container. They stay fresh for about 3 days at room temperature. If you want to keep them longer, you can freeze them for up to 2 months. Just wrap each square in plastic wrap before freezing. To check if your S'mores Cookie Bars are done, look for golden edges. The center should feel set, not jiggly. You can also use a toothpick. Insert it into the center; it should come out clean or with a few moist crumbs. If you see wet batter, bake for a few more minutes. Keep a close eye on them to avoid overbaking. Absolutely! You can use different types of chocolate in your S'mores Cookie Bars. Milk chocolate, dark chocolate, or even white chocolate can work well. You might also try flavored chocolate, like caramel or mint. Each type will give a unique taste to the bars, so feel free to mix and match! You learned about key ingredients, steps, and tips for making S'mores Cookie Bars. Remember to choose quality products for the best taste. Mixing well and cooling properly is essential for great texture. Avoid common mistakes, and adjust baking times for your oven. Experiment with various add-ins and flavor twists to customize your bars. Use the right storage methods to keep them fresh. Enjoy your baking journey and share these delicious treats with others!

S'mores Cookie Bars Delight

Delicious cookie bars combining chocolate, marshmallows, and graham crackers for a s'mores-inspired treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 1 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2/3 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1 cup graham cracker crumbs
  • 1 2/3 cup crushed graham crackers (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or butter.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This should take about 3-4 minutes.
  • Add the eggs and vanilla extract to the butter-sugar mixture. Mix on medium speed until everything is fully incorporated and smooth.
  • In another bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well blended. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix.
  • Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs with a spatula until evenly distributed throughout the dough.
  • Spoon half of the cookie dough mixture into the prepared baking pan, using a spatula to spread it out evenly to form a crust layer.
  • Bake the crust in the preheated oven for 10 minutes, then carefully remove it to cool slightly.
  • Evenly sprinkle the remaining mini marshmallows and chocolate chips over the pre-baked crust. Then, dollop the remaining cookie dough over the toppings, gently spreading it out to cover everything.
  • Finish by scattering the crushed graham crackers over the top layer of cookie dough for that extra crunch.
  • Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the edges turn golden brown and the center appears set.
  • Once baked, allow the bars to cool in the pan on a wire rack for about 15 minutes. When slightly cool, cut into squares or rectangles as desired.

Notes

For a delightful serving, enjoy the bars warm with a drizzle of chocolate syrup and extra mini marshmallows.
Keyword cookie bars, dessert, s'mores