Description
Delicious S’mores cookie bars featuring a graham cracker-infused cookie dough layered with Hershey chocolate bars and marshmallow fluff, baked to golden perfection for a gooey, unforgettable treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened, salted or unsalted
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup graham crackers, finely crushed (about 3.5 sheets)
- 1/4 tsp salt
- 3/4 tsp baking soda
Layers
- 5 standard Hershey bars
- 1 1/2 cup marshmallow fluff
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper and set it aside for easy removal of the cookie bars later.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fully combined and creamy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and uniform.
- Combine Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet ingredients. Mix gently until the flour mixture just disappears to avoid overmixing.
- Form the Bottom Layer: Press half of the cookie dough evenly onto the prepared baking pan. Carefully remove the parchment paper with the dough layer and place it in the freezer while you re-line the pan with fresh parchment paper.
- Layer Chocolate and Marshmallow: Place the chocolate bars evenly over the dough in the pan. Spread the marshmallow fluff over the chocolate layer to create the gooey center.
- Add Top Cookie Layer: Remove the bottom dough layer from the freezer and gently flip it over onto the marshmallow-covered chocolate layer, working carefully to keep it intact.
- Bake: Bake the assembled cookie bars in the preheated oven for 25 minutes until golden and cooked through.
- Cool and Slice: Allow the bars to cool completely before slicing to ensure clean cuts and to reveal the layered cross section.
Notes
- Freezing the first dough layer helps maintain structure and makes it easier to flip without breaking.
- You can substitute Hershey bars with any milk chocolate or semi-sweet chocolate bars of your choice.
- Use parchment paper for easy removal and cleanup.
- Letting the bars cool completely before slicing prevents the marshmallow layer from oozing out.
- If you prefer, use mini marshmallows melted on top instead of marshmallow fluff.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
