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 9x13 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 into 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.
Don't need a big pans worth? Cut the recipe in half and bake up in a 8x8-inch square baking pan. Baking time will be slightly less.
S'mores Cookie Bars
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Gracie says
I made these yesterday and they are absolutely amazing! It's the perfect summer treat (and very addicting). Thank you for the recipe!
Jennifer says
Happy to hear, Gracie :) Thanks!
Jennifer says
Can I make the “dough” portion ahead of time a keep in refrigerator until ready to make these? I want to make at our cabin but dont want to bring a mixer if possible...
Jennifer says
Hi Jennifer, I haven't actually tried it, but my thought is that it's very much like a cookie dough, which can be made ahead and refrigerated. So I think you should be good to do that :) Enjoy!
Jennifer says
I used marsmallow creme instead of marshmallows and also used Kershey’s XL bars instead of the chips. SO GOOD!
Jennifer says
So glad to hear! Thanks :)
Madeline says
Made an 8x8 size pan for my first attempt ... They turned out great!
Baked them for 25 minutes or so until the top layer became "crisp".
I agree that semi-sweet is a good fit.
They made a great "quarantine treat" while my family waits out Covid-19.
Thanks for the recipe!
Jennifer says
So glad you enjoyed them, Madeline! Thanks so much :)
Daria says
Really nice!! Not too sweet bc of semi sweet chocolate and just amazing dessert.
Jennifer says
Glad you enjoyed them, Daria :) Thanks so much!
Christina says
Planning on making these on Saturday and giving them away as party favors on Sunday! Do I need to store them in the fridge or at room temperature? Also, I’m planning on putting each square in a (sealed) plastic favor bag - is that okay to do the day before and store each square in?
Jennifer says
Hi Christina, Making ahead is definitely fine. I think I'd wait as long as you can before cutting into squares and bagging them up, just so they don't dry out too much. If you can do Sunday morning, that would probably be better than Saturday night, for example. Otherwise, you should be good Enjoy!
Christina says
Thank you! And do I store the (uncut) bars at room temperature or in the fridge?
Jennifer says
Covered tightly on the counter should be fine, but you might find they will cut more neatly if cool, so I might refrigerate for a bit before cutting.
Patty says
YumO! Easy to make and delish.
Jennifer says
So glad you enjoyed them, Patty! Thanks so much :)