S’mores Cookie Bars

Alright folks, let’s talk about a little magic square that’s destined to change your dessert game: S’mores Cookie Bars. Now, imagine deliciousness in a bar form, mixing the elegance of a home-baked cookie with the messy perfection of a s’more. This bad boy is your one-way ticket to “Who needs a campfire?” paradise, minus the lingering smoke smell in your hair. Because who doesn’t want gooey marshmallow meets chocolate deliciousness in a tidy, handheld treat? Real talk: if you haven’t yet experienced this bliss, you’re missing out. Badly.

My husband and our tiny chaos bundle (a.k.a our toddler) can’t get enough. Whenever I whip these up, I become something of a household hero. Let me set the scene: rainy weekends that feel endless suddenly become bearable with a warm square of this deliciousness. Once, during an epic power outage, these cookie bars somehow saved the day, or at least our grumbling stomachs. Now, they’re kind of a tradition, and honestly, I wouldn’t survive snack-time without them!

Why You’ll Love This S’mores Cookie Bars

– They’re the kind of treat that makes you look like a baking wizard with minimum effort.
– Perfect for when your sweet tooth demands a treat that a puny single cookie just can’t satisfy.
– All that marshmallowy, chocolatey business — in your kitchen, without open flames.
– They disappear quicker than I can hide them from my family… which says something.

How to Make It

Okay, so you’re gonna wanna preheat that oven to 350°F—let’s not wait until the kitchen feels like a tropical rainforest, yeah? Grab a 9×13 inch pan and line it with parchment paper. Don’t skip the paper. Trust me, I’m talking from experience here; scraping sticky stuff off your bakeware is a time thief.

For the cookie dough, toss together your butter and sugars in a big ol’ bowl. Don’t stress if bits of brown sugar fly everywhere — it happens. Beat them like they’re going to tell your secrets until they’re nicely combined and fluffy. Add in eggs and go vanilla-crazy because we’re all about that flavor. Stir in the dry goods: flour, baking soda, and salt. I usually spill a little, but hey, it all adds to the character, right?

Smush half the dough into your pan, resisting the urge to taste-test every five seconds. Layer with chocolate and marshmallow goodness. Try not to eat it raw, but also no judgment if you do. Top with the rest of the dough, plop it in the oven, and let it do its magical thing for about 25-30 minutes.

Ingredient Notes

– Butter: It’s your ticket to smooth sailing. If you’re using salted, just cut back on the added salt elsewhere.
– Marshmallows: Go for the mini ones; they melt better, and you won’t choke halfway through a bite. Yes, it matters.
– Chocolate: The better the chocolate, the more people will beg for this recipe. Don’t skimp if you can avoid it.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Preheat the oven to 350°F (180°C) and line a 9×13 inch pan with parchment paper.
2. In a large bowl, beat butter and sugars until fluffy.
3. Add eggs and vanilla, mixing well.
4. Stir in flour, baking soda, and salt until just combined.
5. Press half of the dough into the prepared pan.
6. Layer with chocolate pieces and mini marshmallows.
7. Cover with remaining dough, pressing gently.
8. Bake for 25-30 minutes until golden.
9. Cool before cutting into bars and devouring.

What to Serve It With

– Maybe add a scoop of ice cream. Or don’t, if you’re feeling extra. Your call!
– Cold milk, because what better way to wash this gloriousness down?

Tips & Mistakes

– Don’t eat it too hot or you risk a lava-mouth situation—learned that the hard way.
– If you find melted marshmallow erupting out the sides, just thank the kitchen gods for food art.

Storage Tips

Pop whatever’s left (not much usually) into an airtight container. They stay perfectly gooey for a good few days. And yeah, they’re still excellent for breakfast — don’t worry, I won’t snitch.

Variations and Substitutions

– Swap dark chocolate for milk if it’s more your jam, or vice versa.
– Tried stuffing some peanut butter in there — not bad at all! When grocery day is far, just roll with it.

Frequently Asked Questions

S'mores Cookie Bars

A delicious twist on classic s'mores, these cookie bars are chewy, gooey, and packed with chocolate, marshmallows, and graham cracker goodness.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup unsalted butter melted
• ▢ 1.5 cups mini marshmallows
• ▢ 1 cup chocolate chips semisweet
• ▢ 1.5 cups graham cracker crumbs
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
• In a medium bowl, whisk together flour, baking soda, salt, and graham cracker crumbs.
• In a large bowl, beat the egg with brown sugar, melted butter, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the chocolate chips and mini marshmallows gently.
• Spread the batter evenly into the prepared baking pan and bake for 25 minutes or until edges are golden and a toothpick inserted near the center comes out clean.
• Let the bars cool completely in the pan before cutting into squares.

Notes

For extra gooeyness, add more marshmallows on top halfway through baking.