S’mores Bars
These s’mores bars are made with a soft graham cracker cookie base, melty chocolate, and gooey marshmallows baked until golden. They’re an easy dessert bar that brings classic s’mores flavor to the oven.
Servings: 9 Bars
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Equipment
- 9x9-inch pan
- Nonstick spray
- Parchment paper
- Medium mixing bowl
- Mixer and large bowl
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 Hershey bars broken into pieces
- 2 cups mini marshmallows
- 2 cups regular-sized marshmallows
Instructions
- Preheat oven to 350°F and line a 9 x 9-inch pan with nonstick spray and parchment paper.
- In a medium mixing bowl, combine the all-purpose flour, graham cracker crumbs, baking soda, and salt, then set aside.
- In a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar until the mixture begins to lighten in color, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla extract. Slowly stir in the flour mixture just until combined. Spread 3/4 of the dough into the prepared pan. Lightly wet your hands and press the dough into an even layer.
- Sprinkle the Hershey bars, mini marshmallows, and regular marshmallows over the top of the graham cracker cookie dough. Drop spoonfuls of the remaining cookie dough over the marshmallows.
- Bake for 35 to 40 minutes, until golden brown. Let the bars cool for 10 minutes before cutting.
Notes
• Crush graham crackers into fine crumbs using a blender for the fastest, most even texture, or place them in a sealed zip top bag and crush with a rolling pin for a no equipment option.
• Choose milk or dark chocolate based on sweetness preference. Milk chocolate keeps the bars sweeter, while dark chocolate adds a slightly bitter note that balances the overall sweetness.
• For clean slices, use a sharp straight blade knife and wipe or clean the blade between cuts to prevent dragging through the layers.
• To speed up cooling, set the pan on a wire rack so air can circulate underneath. If you need them cooled faster, transfer the pan to the refrigerator once it is safe to move without damaging shelves or the pan.