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S’mores Bars

S’mores are my FAVORITE part of camping. To be honest, they’re probably the only part I like! ? I will always pick my own bed over sleeping in a tent. These s’mores bars let you taste that nostalgic chocolatey, gooey, graham cracker medley while never leaving the comfort of your home. What could be better than that?

If you’re looking to try out other dessert bar recipes, check out these White Chocolate Raspberry Blondies, or these Cadbury Egg Cookie Bars!

These s’mores bars have a graham cracker flavored cookie base that is loaded with chocolate chips and marshmallows. After allowing the cookie base to bake, you add the topping of Hershey’s squares, additional marshmallows, chocolate chips, and broken up pieces of graham cracker.

If these bars had all been for me, I would have at least doubled the marshmallows on top–I can’t get enough of them! But for the sake of others that I would be sharing with, I toned it down a bit for this batch. Feel free to add as much marshmallows, or any of the toppings, to your liking! Then put the bars back in the oven for the marshmallows to brown and the chocolate to melt.

This recipe looks like it has a lot going on, but it is honestly so easy to put together!

S’mores Bars

5 from 2 votes
Recipe by Maddie Saxey
Servings

20

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

340

kcal

Ingredients

  • Dough
  • 1 cup 1 unsalted butter, cold, cubed

  • 1 cup 1 light brown sugar, packed

  • 3/4 cup 3/4 white sugar

  • 2 cup 2 all purpose flour

  • 2 cup 2 graham cracker crumbs*

  • 1 1/2 tsp 1 1/2 salt

  • 1 tsp 1 cornstarch

  • 1 tsp 1 baking soda

  • 2 tsp 2 vanilla extract

  • 2 2 large eggs

  • 1 1/4 cup 1 1/4 milk chocolate chips

  • 1 cup 1 mini marshmallows

  • Topping**
  • 1 1 graham cracker broken into large pieces

  • 1/2 cup 1/2 mini marshmallows

  • 10 squares 10 Hershey’s chocolate pieces broken into large pieces

  • handful of milk chocolate chips

Directions

  • Preheat oven to 350° F. In a standing mixer, mix together white sugar, brown sugar, and butter (1/2 inch cubes) starting on low speed and gradually increasing to high. Mix on high for about 4-5 minutes or until creamy.
  • In a separate bowl, whisk together flour, graham cracker crumbs, salt, cornstarch, and baking soda. Set aside.
  • Add vanilla and eggs to the sugar/butter mixture and mix on medium-high until well combined. Scrape down sides of the bowl to make sure it is evenly mixed. Add the dry ingredients to the standing mixer and mix on lowest speed until just barely combined. Don’t overmix.
  • Using a rubber spatula, stir in the marshmallows and chocolate chips.
  • Either use parchment paper (preferred) to line a 13×9 glass pan, or spray it with cooking spray. Press dough into the pan. Bake for 15-20 minutes. These don’t need to be completely cooked because they will be put back in the oven for at least another 5 minutes. The bars should be set, and just barely starting to brown.
  • Evenly distribute topping over the top of the bars. You don’t need to use the exact quantities for the topping, add more or less according to your preference!
  • Bake for about another 5-7 minutes, until marshmallows start to brown. Let cool for at least 10 minutes and enjoy!

Notes

  • *Break down the graham crackers either in a bag with a rolling pin, or in a food processor. You will want it to practically be dust, but some small chunks is fine–that will just add some texture!
  • **These are the quantities I used in the batch as seen in the pictures. Feel free to add more or less of any of the topping ingredients!

Did you make this recipe?

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