These S’mores Cookie Bars are so much easier than making individual cookies and they have perfect flavours for summer baking enjoyment. Makes a large pan, so great for picnics, BBQs or bake sales, too.
I don’t do as much baking in the warmer months, but there’s always room for a little bit. These S’mores Cookie Bars are a great summer treat, with the classic S’mores flavours in a quick and easy bar form. The recipe makes a large 9×13 pan, which will yield 24 bars, so it’s great for feeding large groups and summer entertaining.
I like to make these with semi-sweet chocolate chunks (available in with the chocolate chips at most grocery stores). Regular chocolate chips work as well though. Once cooled, these bars are nice and sturdy, so they travel well. These freeze well, too!
I like to trim the outside edges of bars like this, then cut in to even squares. Makes for a nice neat bunch of squares, plus you get to eat the trimmings (hate to waste ;)
Cook’s Notes for S’mores Cookie Bars
Don’t be to skimpy when measuring out the mini marshmallows. I say “generous” 2 cups in the recipe, which means heap it up a bit :)
I find bars like these easiest to cut cold, so I like to pop the pan into the refrigerator for a bit before cutting. That said, these bars are best enjoyed at room temperature or slight warm (pop them into the microwave for a few seconds!).
I prefer semi-sweet chocolate in my S’mores, as I find milk chocolate to be too sweet (and that’s something I rarely say ;). That said, if you prefer, milk chocolate works just fine, as well. As I mention above, I like chocolate chunks, for a chunkier finish, but chips will again, also work just fine.
S'mores Cookie Bars
- 2 cups all purpose flour
- 2 cups graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar packed
- 2 large eggs lightly beaten
- 2 cups mini marshmallows heaping
- 1 1/2 cups semi-sweet chocolate chunks a bit more if using chocolate chips
Preheat oven to 350 F. and grease and line a 9x13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
Remove and set aside about 1/4 of the dough. Press the remaining dough into the prepared pan to form a thin, even layer on the bottom of the pan. Top with chocolate chunks, then marshmallows. Scatter the reserved dough over-top in clumps. It won't/shouldn't cover the entire top, as you want the chocolate and marshmallows to show through the top.
Bake in preheated oven until golden brown, about 30-35 minutes. Set pan on a wire rack to cool completely, then lift out of pan by grabbing the parchment paper. Remove to a cutting board. Trim the outside edges, if desired, then cut into squares.