These super easy Chocolate Chip S’mores Bars are layered with graham crackers, chocolate chip cookie dough, lots of marshmallows and topped with melted and creamy milk chocolate! The best summer time treat minus the campfire.
What’s the first thing that comes to mind when you think of summer? For me, it’s bonfires and s’mores. Sitting around a fire at my parents house with my sisters and their families and all the kids running around like wild animals from a sugar high is always one of my favorite summer memories. The sticky and sweaty faces is a close second. 😉 We don’t have a firepit in our backyard so s’mores are a treat my boys don’t get to enjoy too often. But my Chocolate Chip S’mores Bars can be made in 40 minutes and can be enjoyed no matter the season! Even on a rainy day. 🙂
I wanted to incorporate the traditional s’mores flavors into these cookie bars. They’re a wee bit less messy to enjoy that way. And you get a cookie out of the deal! You get the ooey gooey marshmallows, with the melted chocolaty goodness and the crunch of honey graham crackers from the base of the cookie bar! You’re going to love them! They are made in a 9×13 pan so they’re perfect to serve a big crowd.
Storage & Freezing
- Store: The bars can be stored at room temperature for 3 days in an airtight container.
- Freezing: You can freeze the bars in an airtight container for up to 3 months.
Be sure to serve them warm when the chocolate is all melty on top still. 😉 You’re welcome.
Yield: 24 servings
INGREDIENTS
- 8-9 graham crackers (full, unbroken rectangles)
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 1/2 cup milk chocolate chips
- 1 1/2 cup mini marshmallows
- 1 regular sized (100g) Hershey’s Milk Chocolate Bars, broken into squares
INSTRUCTIONS
- Preheat the oven to 375 F. Line a 9×13 inch pan with parchment paper.
- Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit.
- In the bowl of an electric mixer, cream together the butter and sugars and mix until well combined. Add eggs and vanilla. Mix and scrape bowl sides.
- Add the flour, kosher salt, baking soda, chocolate chips and mini marshmallows to the butter mixture. Mix until just combined.
- Evenly place the dough on top of the graham crackers and press flat. Top with additional mini marshmallows.
- Bake at 375˚F for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
- Remove from the oven and place chocolate bar pieces on top while still warm. Allow to cool for 20-30 minutes before lifting bars out of the pan to cut and serve. Chocolate bars may stay quite soft and melty at room temperature.
Adapted from All Recipes
