S'mores Cookie Bars
These gooey s'mores cookie bars feature a crunchy graham cracker base, melty chocolate, and toasted marshmallows—all without a campfire! They're easy, crowd-pleasing, and customizable.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Parchment paper
- Spatula
- Knife
Ingredients
For the Graham Base:
- 2 cups graham cracker crumbs about 16 crackers
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the Cookie Layer:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
For the Topping:
- 2 cups mini marshmallows
- 1/2 cup extra chocolate chips
- 4 full graham crackers broken into pieces
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a 9x13 baking dish with parchment paper.
- Make the base: Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of the pan. Bake for 8 minutes.
- Prepare the cookie dough: In a bowl, cream softened butter with brown and white sugar until fluffy. Add egg and vanilla, beating until smooth. In another bowl, whisk flour, baking soda, and salt, then mix into the wet ingredients. Fold in chocolate chips.
- Layer it up: Spread cookie dough evenly over the hot graham crust. Sprinkle marshmallows, extra chocolate chips, and graham pieces on top.
- Bake: Return to oven and bake for 18–22 minutes, until the marshmallows are golden and the cookie layer is set.
- Cool completely: Let cool for at least 2 hours before slicing into bars.
Notes
Let the bars cool fully before cutting or they may fall apart.
For clean slices, wipe the knife between cuts.
Feel free to customize with add-ins like peanut butter chips, Oreos, or freeze-dried strawberries.
Don't refrigerate; store in an airtight container at room temp.
Nutrition
Calories: 260kcalCarbohydrates: 33gProtein: 2gFat: 14g
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