Easy and Delicious S’mores Cookie Bars Recipe
As the crisp autumn air began to settle in last year, I found myself yearning for the flavors of summer – specifically, those delightful s’mores that remind you of campfires and starry nights. Every time I think of s’mores, I’m transported back to my childhood backyard camping trips, where burnt marshmallows weren’t just a mistake but a rite of passage. It’s funny how a simple treat can hold so many memories, right? Anyway, I decided it was time to recreate that gooey, melty bliss in a more convenient form — enter my Easy and Delicious S’mores Cookie Bars!
This recipe holds a special place in my heart (and my taste buds); it’s cozy, it’s nostalgic, and oh boy, does it bring the family together! A good baking session often leads to chaotic kitchen adventures, and this one was no different. Picture me, flour flying, chocolate chips strewn about, and a spatula that I probably forgot was in my hand – yes, that’s me. But honestly, that’s just part of the charm, isn’t it? You roll up your sleeves, let the chaos unfold, and soon enough, the smell of warm cookie bars wafts through the house, wrapping everyone in a warm hug.
These s’mores cookie bars are like a hug in dessert form. They’re easy to whip up, perfect for a weekend treat, and they make any gathering feel just a little more festive. And let’s be real — who can resist that gooey marshmallow layer peeking through those golden edges? Now, let’s dig a little deeper into why you’ll absolutely adore making (and devouring) these bars!
Why You’ll Love This Recipe
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Easy and Quick: This s’mores cookie bars recipe requires minimal effort! You can have them prepared and in the oven in under 20 minutes.
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Comfort Food at Its Best: The combination of chocolate, marshmallow, and graham cracker crumbs feels like a warm hug. Perfect for those chilly evenings.
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Picky Eater Approved: If you’ve got kids (or adults) running around with discerning taste buds, these will have them licking the plate clean.
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Meal Prep Potential: They’re great as a treat for the week or for those unexpected last-minute guests. Just cut them up into squares, store them, and pull them out when the sweet tooth strikes.
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Delicious Leftovers: These bars taste just as good the next day, if they last that long, that is!
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Feel-Good Memories: Making these bars always brings a little piece of my childhood back. You’ll find yourself reminiscing too!
What Makes This Recipe Special?
This recipe is unique because it captures all the essence of a campfire s’more without needing an actual fire! The gooey marshmallow layer and the rich chocolate are nestled between cookie-like graham cracker crusts, giving you the flavors you crave in one simple bite. Every time I make these, it transports me back to long summer nights spent by the fire, surrounded by laughter and stories.
The secret? Layering that marshmallow cream right in the middle. Just when you think you’ve got a regular cookie bar, you take a bite, and boom! Absolute magic. I mean, what isn’t to love? Now, let’s get to those ingredients!
Ingredients
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1/2 cup (8 Tbsp; 113g) unsalted butter – This is your fat source; it brings moisture and richness to your cookie bars. Make sure it’s softened to room temperature for easier mixing.
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3/4 cup (150g) packed light or dark brown sugar – You could choose brown sugar for that lovely depth of flavor and moisture; it’s lighter than white sugar and gives these bars a slight caramel flavor.
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1 large egg – A binding agent that helps the bars set just right. Trust me, skipping the egg would yield a crumbly disaster!
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1 teaspoon pure vanilla extract – Because vanilla makes everything better — it adds warmth and sweetness that balances the flavors beautifully.
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1 cup (125g) all-purpose flour – The backbone of any good cookie! It holds everything together and gives structure.
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1 cup (120g) graham cracker crumbs – This is where the “s’mores” magic happens; about 8 full-sheet graham crackers crumbled down will do the trick.
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1/2 teaspoon baking powder – Just a smidge to give your bars a nice lift – we aren’t making pancakes here!
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1/4 teaspoon salt – Just enough to enhance the sweetness of the dessert without making it taste salty.
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1 cup (180g) semi-sweet chocolate chips – For that classic s’mores taste; feel free to use milk chocolate if that’s your jam!
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1 heaping cup marshmallow crème – You can go store-bought (the fluff is perfect) or, if you’re feeling adventurous, make your own with a half recipe of homemade marshmallow crème!
Now that we’ve got our ingredients set, it’s time to dive into the steps of creating these delicious bars!
How to Make It Step-by-Step
Making s’mores cookie bars might seem daunting at first, but I promise you, it’s easier than pie (and trust me, I struggle with pie). So let’s break it down step by step.
1. Prepare the Dough for S’mores Cookie Bars
Start by preheating your oven to 350°F (175°C). Seriously, don’t skip this part! An adequately preheated oven is like the golden standard in baking. I once forgot this crucial step, and let’s just say my bars turned out flatter than my last pancake. Place parchment paper in a 9×9 inch baking dish, allowing some overhang to help you lift them out later. Handy tip: buttering the dish first helps the paper stick!
2. Combine Dry Ingredients
In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt. As you mix, the aroma of the graham flour will transport you to a cozy campfire. Set this bowl aside for later, because it’s time to tackle the wet ingredients!
3. Cream the Butter and Sugars
In a large mixing bowl, using either a hand mixer or an old school whisk (my biceps always appreciate a workout), cream together the softened butter, brown sugar, and vanilla extract. You want it light and fluffy; around 2-3 minutes should do the trick. The scent alone is heavenly, and it makes your kitchen smell like a treat was just made.
Next, add in that egg, and beat until fully combined. It should look somewhat pale and fluffy. Remember, baby steps!
4. Mix the Dry and Wet Ingredients
Now comes the fun part! Gradually add your dry mixture to the butter mixture. I like to add it in thirds — it gives a better blend! Use a spatula to fold everything together, and don’t be afraid to get into the mixture! You should end up with a cohesive dough that shouts, “I’m about to make your day better!”
5. Layering the Cookie Dough, Marshmallow, and Chocolate
Spread half of the cookie dough mixture into your prepared baking dish. Make sure to press it evenly—this layer is going to hold your gooey goodness, after all!
Now, here comes the marshmallow crème! Either spoon it directly from the jar (feel free to sneak a bite!), or spread your homemade version over the cookie base.
Now sprinkle your chocolate chips generously over the marshmallow crème. Do you hear that heavenly choir, or is it just me?
Next, dollop the remaining cookie dough on top. It’s okay if it’s not perfect; we’re going for a deliciously rustic vibe here.
6. Baking the S’mores Cookie Bars
Pop your baking dish into the oven and let those bars bake for about 25-30 minutes. The tops will turn golden brown, and your kitchen will smell like heaven! The trick here is to underbake them just slightly — they’ll continue cooking a bit while cooling.
When the timer goes off, try not to dive in immediately! The anticipation is all part of the experience.
Tips for Best Results
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Use Quality Ingredients: Using high-quality chocolate chips and pure vanilla will make a profound difference in flavor.
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Don’t Overmix: Overmixing the dough can lead to tough cookie bars. Mix until just combined!
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Press Down Evenly: When layering the cookie dough, make sure it’s spread evenly. This ensures a well-baked cookie bar.
Ingredient Substitutions & Variations
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For a Nutty Twist: Consider adding some chopped nuts or toasting your graham cracker crumbs for an added crunch!
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Choco-Lover’s Delight: Swap out semi-sweet chips for milk chocolate or white chocolate chips for a sweeter s’mores experience.
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Vegan Option: Substitute the butter with a plant-based alternative and the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan-friendly version.
Serving Suggestions
These s’mores cookie bars are all-stars on their own, but they love to be paired with a few friends! I suggest serving them with a scoop of vanilla ice cream (because who doesn’t love that coconut cream moment?). Or, grab a steaming mug of hot chocolate, put on your favorite rom-com, and sink into the comfort of these bars. To me, that’s the epitome of cozy!
How to Store and Reheat Leftovers
If you have any leftovers (which I highly doubt because they’re that good!), store them in an airtight container at room temperature for 3-4 days. If you want to keep those gooey s’more flavors intact, pop them in the microwave for a few seconds to soften them up again.
Oh, and remember that you should definitely avoid the temptation to leave them uncovered — they dry out faster than you can say “s’more.”
Make-Ahead and Freezer Tips
You can prepare the dough ahead of time. Just cover it tightly and place it in the fridge for up to 3 days before baking. Alternatively, bake the bars and store leftovers in the freezer for up to 3 months. When you’re ready to enjoy, just defrost them in the fridge overnight.
Common Mistakes to Avoid
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Skipping the Lift: Don’t skip the baking powder! You don’t want your bars to turn into a dense block of goodness.
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Overbaking: Keep an eye on your cookie bars. You want a soft center, which means pulling them out while they still look slightly underbaked.
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Refrigeration Before Cutting: Wait for the bars to cool for at least 15-20 minutes before cutting them. It’ll save you from a messy situation that you definitely do not want!
Frequently Asked Questions (FAQ)
Can I use graham cracker crumbs instead of whole crackers?
Absolutely! They work perfectly. Just make sure you have enough for a full cup measure.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free blend.
What if I don’t have marshmallow crème?
No worries! You could create a homemade version with whip and melted marshmallows if you’re feeling crafty, or just put some mini marshmallows on top before baking!
Cooking Tools You’ll Need
- Mixing bowls
- Baking dish (9×9 inch recommended)
- Spatula or mixing spoon
- Measuring cups and spoons
- Whisk or electric mixer
Final Thoughts
These S’mores Cookie Bars aren’t just a delightful treat; they’re a piece of my heart that’s etched in every bite. Every time I make them, I’m reminded of the laughter shared, the sweet smiles, and the warmth of being together. So, I invite you to dive into this recipe, and may it bring you as much joy as it has brought me.
Now go ahead and make these bars! Oh, and if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! 🍪✨
S'mores Cookie Bars
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened This is your fat source; it brings moisture and richness.
- 3/4 cup packed light or dark brown sugar Provides depth of flavor and moisture.
- 1 large egg A binding agent that helps the bars set.
- 1 teaspoon pure vanilla extract Adds warmth and sweetness.
- 1 cup all-purpose flour Holds everything together and gives structure.
- 1 cup graham cracker crumbs The essence of s'mores.
- 1/2 teaspoon baking powder Provides lift to the bars.
- 1/4 teaspoon salt Enhances sweetness.
For the Filling
- 1 cup semi-sweet chocolate chips For the classic s'mores taste.
- 1 heaping cup marshmallow crème Can be store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking dish with parchment paper.
- In a medium bowl, combine flour, graham cracker crumbs, baking powder, and salt. Set aside.
Making the Cookie Dough
- In a large mixing bowl, cream together softened butter, brown sugar, and vanilla extract until light and fluffy.
- Add the egg and mix until fully incorporated.
- Gradually add the dry mixture to the butter mixture in thirds, mixing until just combined.
Assembling the Bars
- Spread half of the cookie dough mixture into the prepared baking dish, pressing it evenly.
- Spread the marshmallow crème over the cookie base.
- Sprinkle chocolate chips over the marshmallow crème.
- Dollop the remaining cookie dough on top, spreading it slightly.
Baking
- Bake for 25-30 minutes until golden brown. Let cool before cutting.
