Decadent S’more Cookie Bars

Nothing says celebration quite like the gooey nostalgia of these s’more cookie bars Rich chocolate melty marshmallows and golden cookie crust combine to deliver all the fireside flavor of a classic treat straight from your kitchen I have brought this recipe to countless parties and potlucks and it always vanishes long before the night is over

The first time I made these my kids licked the bowl clean and could not stop sneaking squares from the pan Now whenever we are craving something truly indulgent s’more cookie bars are our go to treat

Ingredients

• Unsalted butter: Creates richness and softness choose high quality butter for best texture
• Brown sugar: Adds moisture and a subtle caramel flavor look for fresh tightly packed brown sugar
• Granulated sugar: Balances the sweetness and helps achieve chewy edges
• Eggs: Bind everything and keep the bars tender Always use large eggs at room temperature for smooth mixing
• Vanilla extract: Rounds out the flavor pure vanilla is worth the splurge
• All purpose flour: Forms the base sift for a lighter texture
• Baking soda: Ensures lift check your freshness for best results
• Salt: Balances flavors use a fine salt for even distribution
• Graham cracker crumbs: Give that classic s’more taste crush your own for best flavor
• Semi sweet chocolate chips: Melt into pools of chocolate stick to a good brand with rich cocoa notes
• Mini marshmallows: Melt into pockets of gooey goodness fresh marshmallows are a must
• Chocolate chunks or bar pieces: Add dramatic ribbons of chocolate on top dark or milk based on your preference

Step-by-Step Instructions

Prepare the Pan:

Grease a nine by thirteen inch baking pan or line it with parchment paper for easy removal This ensures clean cuts and easy serving

Cream the Butter and Sugars:

In a large bowl use a hand or stand mixer to beat together the softened butter brown sugar and granulated sugar Spend about three minutes mixing until the blend is light and fully combined

Add Eggs and Vanilla:

Crack in the eggs one at a time mixing slowly just until combined after each addition Stir in the vanilla extract to evenly disperse its aroma

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking soda salt and graham cracker crumbs Make sure there are no clumps then gradually add the dry mix to the wet batter Mix with a spatula until just combined to avoid overmixing

Fold in the Chocolates and Marshmallows:

Gently fold in the semi sweet chocolate chips and mini marshmallows Make sure they are evenly distributed but do not overwork the dough

Spread Half the Dough:

Transfer half of the dough into the prepared pan Use a spatula or your hands to press it smoothly and evenly into a base layer

Add the Chocolate Chunks:

Scatter the chocolate chunks or bar pieces across the surface so every bite features melt in your mouth chocolate

Top with Remaining Dough:

Drop spoonfuls or crumble the remaining dough on top Press gently so there are pockets where marshmallow can peek through

Bake to Gooey Perfection:

Place the pan in the preheated oven Bake for about twenty five to thirty minutes until the edges are golden and the center is just set Test with a toothpick for moist crumbs not wet batter

Cool and Decorate:

Remove the pan and let rest for about ten minutes While still warm sprinkle extra mini marshmallows on top and add a drizzle of melted chocolate for extra flair

Slice and Serve:

Let the bars cool completely for the neatest cuts Run a sharp knife under hot water to make slicing easy Serve and enjoy your gooey decadent treat

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Graham cracker crumbs are my secret weapon in this recipe They bring an unmistakable nostalgia and truly set these bars apart I will always remember my daughter’s delighted face when she first tasted that familiar campfire flavor in a homemade treat

Storage Tips

These cookie bars stay soft for days at room temperature if you keep them in an airtight container For even longer storage wrap each bar in parchment and freeze in batches up to two months I love popping a frozen square in my snack bag for picnics or road trips and they taste freshly baked when thawed

Ingredient Substitutions

You can easily swap the semi sweet chocolate chips for milk or dark chocolate if you like extra indulgence If you do not have mini marshmallows cut up full size marshmallows with a clean kitchen shears Gluten free all purpose flour makes a great substitute without changing the flavor much Nut butters can substitute some butter for a fun twist though I always return to classic

Serving Suggestions

Plate these with a scoop of vanilla ice cream or drizzle warm caramel sauce for tons of wow factor At family gatherings I often cut them into smaller bite sized squares and stack on a tiered tray for grab and go treats Everyone loves the mix of textures and kid friendly flavors

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Once you get the hang of mixing and layering the dough this recipe is pure fun to make and even more fun to share The combination never fails to bring out smiles and spark memories of campfires and laughter

Frequently Asked Questions

→ Can I use milk chocolate instead of semi-sweet chips?

Yes, milk chocolate can be used for a sweeter flavor, though semi-sweet balances sweetness with depth.

→ What’s the best way to cut the bars cleanly?

Let bars cool completely, then use a sharp knife wiped clean between slices for neat edges.

→ Can I substitute other types of cookies for graham crackers?

Digestive biscuits or vanilla wafers are great alternatives if graham crackers are unavailable.

→ How should I store leftover cookie bars?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer keeping.

→ Can I freeze the cookie bars?

Yes, freeze in airtight layers separated by parchment for up to 2 months. Thaw before enjoying.