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


  1. 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.
  2. Arrange Graham Crackers:
    Place graham crackers in a layer covering the full pan, breaking them into sections as needed to fit properly.
  3. 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.
  4. 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.
  5. 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.
  6. Add Chocolate Topping:
    Remove from the oven and place Hershey’s Milk Chocolate Bar pieces on top while still warm.
  7. 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.

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