Smores Cookie Bars. Graham Cracker, Hershey’s Chocolate and marshmallow wrapped up neatly in a bar.
I had to make these bars. My reputation depended on it.
You know your kids are proud of you when they show your site off to their friends. My son came home the other day from school and asked me to make a treat for his class. My son is in High School! Really, I asked? Why?
“Well Mom, we got done our work early in class (his AP History class) and we we’re playing around on the internet and I showed everyone your site. Even the teacher was looking. They want you to make something. They want the Hot Chocolate cookies.”
“Yes you have, just look at your recipes.” As I pull up the site, we’re looking together, still going back and forth on what I have and have not made “Mom, just move, let me do it, see, there, Hot Chocolate Muffins!”
Smart a$$ me “those are muffins, not cookies.”
“Well they want cookies.”
NOT! I made s’mores cookies, guess what happens to the marshmallows when you put them in the dough? The get all melty and run, and make an ugly cookie.
“Mom, I can take these, they’re good!”
So I send my son off to school without the ugly cookies and the promise that I will have something for him soon.
I have to thank the Girl Who Ate Everything. It was her S’mores Cookies that finally let me see the light. Instead of putting graham crackers in the cookie, use them as a crust!
A S’mores Cookie Bar is born!
S’mores Cookie Bars
Ingredients
- 3/4 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup mini marshmallows plus a few extra for the top
- 1 regular sized milk chocolate Hershey Bar
Instructions
- Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
- Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again.
- Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows.
- Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
- While bars are cooking, break candy bar into sections and place in freezer.
- 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.
Notes
recipe source ChocolateChocolateandmore.com
Want more Chocolate?
Debbie says
Made these for a family reunion. I followed the recipe precisely but I doubled the recipe and used a 9×13 pan. I had to increase baking time by about 10 minutes in order for the center to get done. After they were completely cooled and I cut them of course I had to try one and OMG they are wonderful!! I’m sure they will be a big hit with my family as well. Thank you for a great recipe!!
Jen says
These look divine. I tried to make these tonight, but had the same problem as a lot of other people. After 20 minutes, the dough was like liquid. When you take the pan out of the oven, is it supposed to be very runny or set?
Joan Hayes says
I’m sorry this didn’t turn out for you, the dough should be set when you remove it from the oven.
khat87 says
These look awesome. What size pan did you use?
Joan Hayes says
I used an 8×8 square pan.
Diane L. says
I have a recipe that is very similar to this. (My Mom’s recipe). We call them Congo Squares. I will be adding the chocolate bars and marshmallows the next time I make them, just to give it a try. Hopefully they will turn out as good as they look!
Danielle W says
I was just wondering, are thesre supposed to be gooey and have an “undone” look to them? I doubled the batch and baked for a total of 40 minutes, but the bars look undone on the inside
Joan Hayes says
These should be cooked all the way through. They will be a soft cookie texture in the middle but not runny or gooey. Did you still use an 8×8 square pan or did you use a larger 9×13 pan?
Erin Marowelli says
I made these in a square 8×8 pan and I see now that others have had a similar problem. The cookie dough layer was too thick and wouldn’t cook all the way through. I cooked it 5 – 8 minutes longer and that helped a bit but it was still too undercooked to take and share and look pretty. I will try it again with a few adjustments.
I love the idea of the graham crumb crust at the bottom, though.
Theresa says
What size pan do you use?
Joan Hayes says
I used an 8×8 square but you can also use a 9×9.
Olivia C says
hi, I am going to make these tomorrow, I was wondering what size pan you recommed using for this recipe?! thank you!!
Joan Hayes says
I used an 8×8 square pan but a 9×9 would also work. Happy Baking!
Olivia C says
sadly these didn’t work how I expected 🙁 they wouldn’t cook, and when I took them out they wouldn’t stay in cookie bar form. maybe next time 🙁
Lydia says
I made thsee twice – the first time exactly according to the directions above. They were delicious and a hit! However, they were a little less cooked in the middle than I like and the graham cracker base was too thin. The second time I read the comments and made the following changes: 1 -1/4 cups graham cracker, 1/2 cup chocolate chips, 1 cup marshmallows, and increased cooking time to 25 min. They were really good and my husband wants MD to make cookie bars all the time! Thanks for the lovely recipe, it is a keeper!
Shannon says
These were a hit with my girls! Thank you for the recipe.
Joan Hayes says
So glad you enjoyed them!
Kelly Hunt says
I will be making these this weekend and I am just wondering…did you use light or dark brown sugar? Thanks!
Joan Hayes says
I always use light brown sugar, in my area, dark brown sugar is hard to find. Enjoy!
Carly Goldstein says
I found this recipe via Pinterest and OMG- by FARRRR the best dessert i have ever made, and trust me, i bake pretty often. My roommates were literally fighting over who got the last peice on the same night i made it! This will now be my go-to recipe when i want to impress my friends or just have a sweet treat. PERFECT RECIPE!
S'Mores Mom says
This is a fantastic recipe! I’ve made it four times in the past week and half for various events. The first time it didn’t come out right and I realized it was because my flour was old, but after I replaced it they came out perfectly every time and I have given out this link a bunch of times. They’re super easy to make too. I didn’t use the parchment because I’ve put them in aluminum pans since I was bringing them places. I had no problems with them sticking. I will say that you really do need to follow the directions and let them cool completely before cutting.
Joan Hayes says
So glad you’ve been enjoying these bars, they are always a hit when I take them places too!
Leah says
These are awesome! I took them to a party and 3 people asked for the recipe. I was worried my tray would look empty because it’s a 8×8 pan but I cut them small and added some Hershey nibs throughout so it looked cute too.
Joan Hayes says
Thank you Leah, I’m happy to hear that! 🙂
Leah says
Great recipe! I was asked for it by several people.
Judy Silvestre says
Hello Joan. These smores bars look delicious and I can’t wait to try them. I loved your story as well. Can the recipe be doubled and baked in a 13×9 pan? When I bake, it’s usually for a crowd and this would save so much time. Thank you for sharing the recipe. I apologize if somebody already asked this question. I didn’t have time to go through all of the comments to find out.