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5 from 1 vote

S’more Cookie Bars

These S’more Cookie Bars are the perfect sweet treat! Consisting of a gooey cookie center filled with rich, melty chocolate and marshmallows on top of a graham crackers base, these bars are irresistibly delicious!
Prep Time30 minutes
Cook Time25 minutes
Servings: 9

Ingredients

  • 1 1/2 cups (195g) all purpose flour, weighed or spooned and leveled if using measuring cups
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 1 tsp vanilla bean paste may substitute with vanilla extract
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup + 2 tbsp (141g/5ounces) unsalted butter, cut into large pieces
  • 3/4 cup (168g) chocolate chips I used dark chocolate chips
  • 18 to 20 standard size marshmallows cut into small pieces (may substitute with 1 to 1 1/2 cups mini marshmallows or more as needed)
  • 5 to 6 Graham Crackers Sheets or more if needed
  • Mini Hershey chocolate bars cut into small pieces

Instructions

  • Preheat oven to 350F. Line a lightly greased 8x8 square baking pan with parchment paper. Set aside.
  • In a small saucepan under medium low heat, add and melt the butter while stirring with a heatproof spatula. Increase heat to medium to bring the butter to a low boil while stirring intermittently. The butter will start to foam and then gradually brown as the milk solids become toasted and it takes on a rich, nutty aroma. (This whole process from melting to browning the butter will take about 3-5 minutes.)
  • Remove the browned butter from the heat and transfer into a heatproof mixing bowl making sure get all the browned bits. Cool the browned butter to room temperature. For reference, you should end up with a little over 4 ounces (about 8 tablespoons) of browned butter.
  • Into the bowl with the cooled browned butter, add the vanilla bean paste, egg, brown and granulated sugars. Whisk to combine. Next, add in the flour, baking soda, and salt. Switch to a spatula and mix the dry ingredients into the wet batter until a cookie dough forms. Mix in the chocolate chips.
  • Line the bottom of the prepared baking pan with the graham crackers sheets. You may need to break a few of the graham crackers sheets to fully fill the base of the pan.
  • Add two-thirds of the cookie dough over the graham crackers. Use a spatula or your hands to flatten into an even layer. Next, add the marshmallow pieces over the cookie dough layer and top with as much of the mini Hershey chocolate pieces as you like.
  • With the remaining cookie dough, scoop or break off small pieces. Use hands to gently flatten cookie dough pieces and place over the marshmallows and chocolate layer. Make sure to not completely cover the marshmallows. You want some of the marshmallows popping through the top cookie layer.
  • Bake assembled cookie bar for 25-27 minutes or until the bar is golden brown with crisp edges. For a more gooey texture once cooled, bake the bars for 24-26 minutes.
  • Remove the baking pan from the oven. Optional step - add a few of the mini Hershey chocolates over the hot cookie bar. The residual heat will melt the chocolate so that it gets melty but still holds its shape.
  • Let the cookie bar set in the pan for 10-15 minutes. Use the parchment paper lining to help carefully remove the cookie bar from the baking pan. Cut into even pieces and serve while still warm for the best gooey texture. Enjoy!