Decadent S’mores Cookie Bars

These S’mores Cookie Bars capture the magic of summer campfire treats in an easy-to-make dessert. The layers of buttery graham cracker cookie base, melted milk chocolate spread, and gooey mini marshmallows sandwiched between soft chocolate chip cookie dough are pure nostalgia. They are perfect for sharing at gatherings or whenever you want a fun and indulgent sweet bite.

I first made these on a rainy afternoon and was amazed at how the marshmallows stayed soft and luscious inside the cookie crust. Now they are a family favorite we return to whenever chocolate cravings hit.

Ingredients

• Unsalted butter softened: provides rich creaminess and tenderness avoid melted butter for best texture
• Brown sugar packed: adds moisture and a subtle caramel flavor
• Granulated sugar: balances sweetness and helps with structure in the cookie dough
• Large eggs: bind the dough and add richness
• Vanilla extract: enhances the overall flavor with a warm aroma
• All-purpose flour: the foundation of the dough choose fresh for best rise and texture
• Baking soda: leavens the dough, making it light yet chewy
• Salt: balances the sweetness and deepens flavor
• Graham cracker crumbs: infuse the dough with the signature s’mores crunch and flavor
• Semi-sweet chocolate chips: add melty chocolate pockets throughout the bars
• Milk chocolate spread: creates the luscious gooey middle layer quality spread gives the best taste
• Mini marshmallows: essential for that classic toasted marshmallow texture inside the bars

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and line a 9 by 13-inch baking pan with parchment paper. This ensures the bars will lift out easily once baked and cools.

Cream Butter and Sugars:

In a large bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture looks light, fluffy, and fully combined. This step builds the base texture that will carry through the dough.

Add Eggs and Vanilla:

Add the eggs one at a time to the butter sugar mix, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to add depth to every bite.

Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. This ensures a uniform distribution of ingredients that gives the cookie a great structure and signature flavor.

Combine Wet and Dry Mixtures:

Slowly mix the dry ingredients into the wet batter, stirring just until combined to avoid overworking the dough which can make the bars tough. Gently fold in the semi-sweet chocolate chips so they spread evenly.

Form Bottom Layer:

Press half of the cookie dough firmly and evenly into the parchment-lined pan. This will be your solid base layer supporting the gooey filling.

Add Chocolate Spread and Marshmallows:

Spread the milk chocolate spread evenly over the cookie layer, then sprinkle mini marshmallows liberally on top to get that irresistible s’mores gooeyness.

Top with Remaining Dough:

Take the remaining dough and break it into portions or flatten into pieces and place it carefully over the marshmallow layer, covering as much as possible. This seals the filling inside.

Bake the Bars:

Place the pan in the oven and bake for 25 to 30 minutes until the top turns a beautiful golden brown. Watch carefully near the end so the bars don’t dry out or brown too much.

Cool and Serve:

Remove the bars from the oven and let them cool completely in the baking dish. Cooling helps the bars set firmly for clean slicing without squishing the gooey layers.

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My favorite part has to be the marshmallow layer that melds perfectly with the chocolate spread. One of my fondest memories is making these with my kids and laughing as the marshmallows melted messily but beautifully between our fingers.

Storage Tips

Store the bars at room temperature in an airtight container for up to three days to keep the marshmallows soft. If you need to keep them longer, freeze tightly wrapped for up to two months. Thaw at room temperature before enjoying.

Ingredient Substitutions

You can swap milk chocolate spread for Nutella or even melted milk chocolate, but it will alter the texture slightly. Regular marshmallows can be cut into smaller pieces if mini ones are unavailable. Using dark chocolate chips will give a more intense chocolate flavor.

Serving Suggestions

These bars pair wonderfully with a cold glass of milk or coffee for an afternoon treat. Cut into small squares for bite-sized party snacks or into larger slices for a comforting dessert.

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Cultural Context

S’mores are a beloved American campfire tradition, symbolizing cozy evenings outdoors. These cookie bars are a convenient way to enjoy those classic flavors indoors any time of the year without the fuss of roasting marshmallows.

Frequently Asked Questions

→ What is the best way to soften butter for these bars?

Butter should be softened to room temperature until it is pliable but not melted. This helps create a light, creamy texture when creamed with sugars.

→ Can I use different types of chocolate chips?

Semi-sweet chocolate chips provide a balanced sweetness, but you can substitute with dark or milk chocolate chips based on your preference.

→ How do I prevent marshmallows from burning during baking?

Spreading the chocolate spread evenly and covering the marshmallows with the remaining dough helps shield them; also, watch the baking time closely to avoid overbaking.

→ Is it necessary to use graham cracker crumbs in the dough?

Graham cracker crumbs add a toasty, slightly crunchy texture and a subtle sweetness that enhances the overall flavor, but you can try crushed digestive biscuits as an alternative.

→ How should the bars be stored after baking?

Store the bars in an airtight container at room temperature for up to three days, or freeze for extended freshness.