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!
Sโmores 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?
Courtney says
It says “cream butter” for step 2 but the recipe does not call for additional butter. So, how much butter should I use? Thank you!! (:
Joan Hayes says
Hi Courtney, I should have been more clear in my directions. Your ingredients are
3/4 cup graham cracker crumbs
4 tablespoons butter, melted
3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
The melted butter is for the graham cracker crust and then the softened butter is for the cookie.
I hope this helps and I hope you enjoy these bars!
1 egg
tiffany says
I just made these and it was a HUGE GIGANTIC fail! I am a seasoned baker and can’t remember the last time something didn’t turn out at least decent enough to eat. I had to throw this out. The dough never cooked at all, even leaving it in for twice the prescribed time? I let it cool and it turned hard as a rock. What the heck?? I triple checked my ingredients and followed this to the letter. Hmmmmm…..
Joan Hayes says
Tiffany, I’m so sorry you’ve had a bad experience with this recipe. Honestly, this recipe is just an adaption from most cookie bar recipes in that I didn’t want a large batch. I’ve made this recipe at least 5 times since publishing and haven’t had any trouble. I’m sure as someone used to baking you know your oven and if it runs a little hotter or colder and adjusted your temperature for that. Did your dough spread out as it baked? I’d really like to help solve this for you, these bars are delicious.
Stephanie says
What size square pan did you use? I used my 9×9 and had to increase everything by a half to “fill” it. Then they never cooked through. I left them in for an extra 15 minutes and they were less giggly when I took them out but they weren’t nice cookie texture. What went wrong?!
Joan Hayes says
I use an 8×8 square baking pan.
Catherine says
I though i had the same problem as you, so I cooked it for a liitle longer before letting it cool. When took it out of the oven it looked cooked but was still very much soft in the middle. I left it to cool and it solidified a little and became the right consistency. Moral of the story, if you cook it for the 20 minutes and then leave it to cook reguardless the fact that it will still be soft, it’ll cool to become the right texture. The reason it probably cooled to become rock hard in your experience is because you let it cook for the extra time. Hopefully this helps you out if you give it another go. Its well worth giving it another try.
Chantal says
I made these last night for a function at work – I made two batches: one in a 8×8″ pan and one in a 9×9″ pan. I did not line with parchment paper. Otherwise, I followed Joan’s recipe exactly, and followed the cooking time exactly. They came out perfectly!
They definitely looked like a gooey raw mess when I took them out of the oven (I should have taken a photo but I didn’t). They sat until completely cooled. They were completely set/cooked through and easy to remove from the pan despite not using the parchment paper. They cut into beautiful squares! My coworkers loved them and 5 of them already been directed to this post for the recipe! Thanks Joan! Amazing end-of-summer treat!
Joan Hayes says
I’m so glad you and your co-workers enjoyed them Chantal!
Dee says
This is my fourth time baking these since discovering this yummy recipe on Pinterest. My friends,family, and coworkers have all enjoyed this recipe. Thanks for sharing!
Mary says
I have to agree with some of the other people about the cooking time. I’m a well versed baker and never have had so many problems with a recipe! I really wanted this to work. ๐
Mary says
I hate to say this but I have to agree with the comments about the cooking time. I’m a seasoned baker and was not able to successfully cook this. I wish it had worked out. ๐
Amy says
For my own health, I can’t subscribe to your blog. But oh my! These recipes all look divine! You are killing me. One day I will make these for a special occasion. You are killing me Joan!
~Amy
Baker Becky says
I can’t believe I missed this when you posted it the first time around! You are absolutely feeding my s’mores addiction….you know I’m going to have to make these! They look sooooo yummy!
Donika@momwhats4dinner says
Oh me oh my these look divine Joan! Love the new look of the blog too, looks great! ๐
Joan Hayes says
Thanks Donika!
Kendra says
My sister and I made this together–we really liked this recipe, but definitely would make a few changes the next time around. First of all, we also had the problem with the graham crumbs not covering the bottom of the pan. I would use 1 1/4 cups with the same amount of butter (the bottom was greasy, so you definitely wouldn’t need any more butter). We also would switch the amounts for the chocolate chips and mini marshmallows, so use 1/2 cup chips and 1 cup mallows. I would also lower the temp to 325หF or even 300หF and cook it for 30 mins. Overall, this is a good recipe, but it seemed to showcase chocolate and chocolate is the least distinctive flavor in a s’more (to us at least). The Hershey’s pieces on top definitely give the bars that extra “umph” though–what a great touch!
Joan Hayes says
That’s what I love about any recipe Kendra, you can customize it to fit your personal taste! Thanks for sharing!
Bailey Green says
This is the recipe that officially got me hooked on your blog! One day I wanted to make a quick and easy dessert, so I chose this. I made them and to say the least, I stumbled onto pure gold. I absolutely LOVE these. They’re now my go-to dessert for any occasion. (I even made them for a how-to presentation … And everybody loved them.) Every time I cook/bake something I ask my boyfriend to rate it. Out of every single thing I’ve ever made for him, this has been the only 10!!! Everybody absolutely loves these and they are seriously SO easy. Thank you for this fantastic recipe! I’m sure one day I’ll be teaching my daughter how to make them! (: …Did I mention they turn out just like the picture? LOVE THAT! Teeheehee.
Heather says
I was wondering if these could be made and then mailed to someone? and if yes what would be the best way to package them?
Bailey Green says
I know I’m not Joan, but I make this recipe ALL the time. Love these!! I could definitely see them being mailed after being cut into pieces. Just mail them as you would cookies…. However you would do that. Small box? Yeah, that’s what I would do. Teehee. The best part would be that they’re not as fragile since they’re in bar form! Good luck! (:
Corr Chilled says
THEY LOOK DELICIOUS.
But the calories, the calories make my belly sad.
Sarahmary says
I made this for my works Valentines chocolate party. I read the reviews and increased the graham crumbs to 1 1/4cup, decreased the chocolate chips to 1/2 cup and increased the marshmallows to 1cup. I made it in a heart shaped pan and it turned out delicious!! Very one loved it. I will def make this again, thanks for sharing.
Julie says
I made these in a square pan like it says to. I assumed it was an 8 x 8″ pan. But when I baked them they were still way too gooey in the middle. I had to put tin foil over the top and bake for another twenty minutes so the top wouldn’t burn. Next time I will double the graham cracker crust and bake them in a 9 x 13″ pan. Not gonna lie, I was kind of disappointed.
Sue says
I just found these on Pinterest and I’m having a hard time holding myself back from preheating the oven. My older kids just gave up after school treats for Lent and I know if these are anywhere in the house, they will fail to keep that promise. Thanks for posting this — now I will go explore your blog.
Carly says
These are AMAZING!! I double the recipe and make a 13×9 pan. My family calls them “dream bars.” If you’re thinking of trying them I would definitely recommend making them! Warning: they are addicting ๐
Shelby Johnston says
Could I bake these in a mason jar and ship them overseas to my deployed husband? I did cake in a jar, and it worked just fine, but just wanted to make sure that this would work too.
Joan Hayes says
you could certainly try it. Make sure they’re not too thick or they won’t cook all the way in the middle. If you’re looking for ideas on goodies to ship, here’s a post I did about the care package I sent to my SIL when he was in Afghanistan https://chocolatechocolateandmore.com/2012/12/care-packages-what-to-send-and-how-to-pack-them/
God Bless and thank you both for your service <3
Becky says
what size pan? looks like 8×8 square?
Joan Hayes says
Yes, I used an 8×8 square baking dish.
Julia says
Chocolate is the key to MY Happiness. โค
Teresa Blair says
You are my hero!