S’mores bars are the perfect treat! They are so easy to make and always devoured by everyone. They have a base layer of cookie made with graham cracker crumbs, then layered with lots of chocolate chunks, mini marshmallows, and topped with dollops of the delicious cookie base! I have been making these cookies for over 5+ years now and they never disappoint. This recipe is my adaptations from the original recipe created by Seasons & Suppers, which I am so glad I found years ago – click here to find the original recipe link!
The best part of these s’mores bars is how golden brown the marshmallows that peek through the top get! They are just so beautiful and give you that bon fire “roasted” s’more feel!!
Chocolate chunks are not required in this recipe, however strongly encouraged. I have made them with semi sweet chocolate chips too and while they are great as well, the chocolate chunks really gives it a nice thick layer of chocolate throughout the bars that are more reminiscent of a s’more. Either way, it’s up to you and what you have on hand!
Trimming the edges: so my thoughts on this is, if I’m bringing them to a gathering or party, sharing them with someone, etc. I will always trim the edges. Here’s the deal, the edges can get a little chewy due to the marshmallows caramelizing on the outer parts of the pan, so it’s my personal preference to cut them off and also for presentation reasons. But if I am just serving them to my family for dessert, I skip this step because we like the eat the edges anyways lol. If you do trim the edges off, store them in a plastic bag, believe me you won’t regret it. I like to snack on them throughout the day with my coffee! Ha!
S’mores Bars
*Recipe adapted from Seasons & Suppers
Ingredients
- 2 cups all purpose flour
- 10 graham cracker, finely crushed into crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter, at room temperature
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 – 10 ounce bag of mini marshmallows
- 1 – 10 ounce bag semi-sweet chocolate chunks
Instructions
- Preheat oven to 350 degrees. In a large bowl add flour, graham cracker crumbs, baking powder and salt. Whisk together and set aside. In a bowl of a stand mixer add in butter and brown sugar, cream until light and fluffy, about 3 minutes. Add in one egg at a time, making sure to fully incorporate before adding the next egg. Add vanilla extract and continue mixing until just incorporated. Stop the mixer and be sure to scrap down the sides of the mixing bowl well
- Turn mixer back on to medium speed and mix for about 15 – 30 seconds making sure everything has been mixed well. Turn the speed down to low and slowly add in the dry ingredient mixture. Mix until just incorporated
- In a parchment lined 9×13 baking pan, grease the parchment paper with the residual butter from the butter wrappers. Press 3/4ths of the cookie dough into the bottom of the pan until flat and smooth. Sprinkle in the bag of chocolate chunks, then layer the mini marshmallows on top. Dollop the remaining 1/4th cookie dough all over onto the top of the marshmallow layer, you want to see the marshmallows and chocolate chips show through on top
- Bake in the oven for 30-35 minutes, the marshmallows and cookie dough should be golden brown. Remove from oven to a cookie rack and let completely cool. Trim the edges and cut into square shaped bars
What did you think?