Indulge your sweet tooth with a delightful twist on a campfire classic – S’Mores Cookie Bars! These heavenly treats bring together the irresistible combination of graham crackers, gooey marshmallows, and decadent chocolate in a convenient bar form. Perfect for any occasion, from picnics to cozy nights in, these bars are a crowd-pleaser. Let’s dive into the details and uncover the secrets behind creating these S’Mores Cookie Bars.
Frequently Asked Questions (FAQs)
Q: Can I use different chocolate bars?
A: Absolutely! Experiment with dark chocolate, white chocolate, or even flavored chocolate bars to customize the flavor.
Q: How can I prevent the chocolate from melting too much?
A: Cool the bars in the refrigerator for a short time after baking to help the chocolate set.
Q: Can I freeze S’Mores Cookie Bars?
A: Yes, these bars freeze well. Store them in an airtight container, separated by parchment paper, and thaw them before serving.
Kitchen Essentials
- Electric mixer
- Mixing bowls
- 13×9-inch pan
- Parchment paper
- Whisk
Ingredients You’ll Need:
- 7-8 graham crackers (full, unbroken rectangles)
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 regular-sized (1.55oz) Hershey’s Milk Chocolate Bars, broken into squares
Directions:
- Preheat Oven:
Preheat your oven to 375 degrees Fahrenheit. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides. - Arrange Graham Crackers:
Place graham crackers in a layer covering the full pan, breaking them into sections as needed to fit properly. - Cream Butter and Sugars:
In the bowl of an electric mixer with the paddle attachment, cream together the butter and both sugars. Add eggs and vanilla. Mix and scrape the bowl. - Prepare Dry Ingredients:
In a large bowl, whisk together the flour, salt, and baking soda. Add the flour mixture, chocolate chips, and mini marshmallows to the butter mixture. Mix until just combined. - Assemble and Bake:
Evenly distribute the dough on top of the graham crackers and press it flat. Top with additional mini marshmallows if desired. Bake at 375˚F for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if the cookie dough browns faster than the center bakes. - Add Chocolate Topping:
Remove from the oven and place Hershey’s Milk Chocolate Bar pieces on top while still warm. - Cool and Serve:
Allow the bars to cool for 20-30 minutes before lifting them out of the pan to cut and serve. Note: Chocolate bars may stay quite soft and melty at room temperature.