S'MORE COOKIE BARS

S'More Cookie Bars

There's nothing better than a S'More when you're sitting around a campfire, but for National S'More Day, there's nothing better than a S'More Cookie Bar in your hand!

One of our favorite things to do when camping is make S'Mores.  Before the campfire season rolls around, S'More Cookie Bars will remind you of magical moments around a campfire.  These soft and chewy graham cracker cookie bars are swirled with melted milk chocolate and soft and gooey marshmallow goodness - what's not to love?

My kiddos were hesitant only for a moment - and then declared that these are BETTER THAN S'MORES!  High praise indeed, from a group of kids that grew up making S'Mores in the warm glow of a campfire with girls scouts, boy scouts, family and friends.  In the summer and fall there aren't too many weekends that we don't have a campfire somewhere and someone is scampering off to find graham crackers, chocolate bars and fresh marshmallows.

I think there were even a few tears when the plate was empty....I have an idea that we will be making more of these real soon!

S'More Cookie Bars

Something important to note: do not use marshmallows or marshmallow ice cream topping in lieu of the marshmallow creme.  The marshmallows will disintegrate into the dough and become virtually invisible and have no taste.  Make sure to use either store-bought or homemade marshmallow creme, which stands up to the heat of the oven and stays melty, smooth and deliciously marshmallowy!

The graham cookie layer stays soft when baked for 25 minutes.  The tops of the cookie bars will get a light golden brown - they are not underbaked - just magically soft.  They will melt in your mouth!

The only thing left to do is warm them up in the microwave and then SHARE with someone you love!

S'More Cookie Bars

RECIPE TIPS & TRICKS:

• S’More Cookie Pie:  For a delicious twist, bake these in a 9-inch pie plate.  Bake for the same amount of time, and cut into wedges to serve.  Such a fun treat!
• Homemade Marshmallow Crème:  For a special treat, you can use homemade marshmallow crème for this recipe. 
• Don’t Use Regular Marshmallows:  Although it may be tempting to make a shortcut, marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars– you won’t even be able to taste them. Marshmallow crème stands up to the oven’s heat and is perfectly ooey and gooey – just what you want in these cookie bars.
• Peek-a-Boo Topping:  There isn’t enough dough to completely cover the marshmallow and chocolate chips, but that’s the charm of it all!  For the top cookie layer, take spoonfuls of the remaining cookie dough and with your fingers, flatten out like little pancakes and arrange on top of the chocolate chip layer. When the bars bake up you’ll see melted chocolate and gooey marshmallow peaking through all the cracks on top!
• Double Recipe for a 9x13 inch pan:  Double the recipe and build in a 9x13-inch pan that has been lined with foil or parchment paper.  Increase baking time by 5-8 minutes or until middle is light golden brown. 
• Freezing Instructions: To freeze, cool bars completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

S'More Cookie Bars

S'MORE COOKIE BARS

Not as much fun as sitting around a campfire making S’Mores, but before the campfire season rolls around, these S’More Cookie Bars are perfect - soft and chewy graham cracker cookie bars, swirled with melted chocolate and soft and gooey marshmallow swirls – what’s not to love?
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S'More Cookie Bars

INGREDIENTS:
1/2 cup unsalted butter (room temperature)
3/4 cup (150g) light brown sugar
2 teaspoons pure vanilla extract
1 large egg (room temperature)
1 cup (125g) all-purpose flour
1 cup (100g) graham cracker crumbs (9 graham crackers)
1/2 teaspoon baking powder
1 - 1/4 cups milk chocolate or semi-sweet chocolate chips
1 -1/4 cups (7.5 oz)  jar marshmallow crème
 
HOW I MAKE THESE:

1. Remove butter and egg from refrigerator and bring to room temperature.
2. Preheat oven to 350 degrees. Line a nine-inch square baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray and set aside.
3. In a medium bowl, whisk together the flour, graham cracker crumbs and baking powder until combined; set aside.
4. In a large bowl, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the egg and vanilla extract, beating until blended, scraping the sides of the bowl as necessary. 
5. Slowly add the dry ingredients to the wet ingredients and mix until blended.
6. Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but if you spray an offset spatula with non-stick cooking spray it will help you easily smooth and work the marshmallow crème into an even layer.  
7. Sprinkle the chocolate chips on top of the marshmallow creme.
8. With your hands, mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips, starting in the middle of the pan and working your way out to the sides. If you don’t have enough dough to make one single layer, not to worry – just layer it as evenly as you can over the top.
9. Bake the bars for 25 minutes, or until the top is lightly golden brown.
10. Allow to cool completely before cutting into squares (overnight is best). 
11. Remove the bars from the pan by lifting the edges of the foil or parchment paper. 
12. For easy cutting, spray a large butcher knife with non-stick cooking spray and firmly cut into 9 or 16 squares.
13. When ready to serve, warm in the microwave (approximately 14 seconds for a single bar).
14. Sit back, and enjoy – no fire required!
15. Store in an airtight container at room temperature for up to 1 week.

 
YIELD:  9 servings

RECIPE NOTES:

• S’More Cookie Pie:  For a delicious twist, bake these in a 9-inch pie plate.  Bake for the same amount of time, and cut into wedges to serve.  Such a fun treat!
• Homemade Marshmallow Crème:  For a special treat, you can use homemade marshmallow crème for this recipe. 
• Don’t Use Regular Marshmallows:  Although it may be tempting to make a shortcut, marshmallows will melt into the dough, disappear, and create unpleasant looking “craters” in the finished bars– you won’t even be able to taste them. Marshmallow crème stands up to the oven’s heat and is perfectly ooey and gooey – just what you want in these cookie bars.
• Peek-a-Boo Topping:  There isn’t enough dough to completely cover the marshmallow and chocolate chips, but that’s the charm of it all!  For the top cookie layer, take spoonfuls of the remaining cookie dough and with your fingers, flatten out like little pancakes and arrange on top of the chocolate chip layer. When the bars bake up you’ll see melted chocolate and gooey marshmallow peaking through all the cracks on top!
• Double Recipe for a 9x13 inch pan:  Double the recipe and build in a 9x13-inch pan that has been lined with foil or parchment paper.  Increase baking time by 5-8 minutes or until middle is light golden brown. 
• Freezing Instructions: To freeze, cool bars completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Originally posted June 16, 2014; revised and reposted August 2021.
 
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