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Graham’s S’mores Cookie Bars Recipe

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3.9 from 73 reviews

These Graham’s S’mores Cookie Bars combine the classic flavors of s’mores with a soft, chewy cookie bar base. Featuring a crispy graham cracker crust, layers of marshmallows and Hershey’s chocolate bars, and a rich buttery dough studded with chocolate chips, these bars are baked to golden perfection with gooey melted marshmallows and crisp edges. Perfect for parties, camping-inspired treats, or anytime you crave a nostalgic and indulgent dessert.

  • Total Time: 50 minutes
  • Yield: 20 servings

Ingredients

Cookie Dough

  • 1 cup butter (2 sticks, melted)
  • 1 cup brown sugar (packed)
  • 2/3 cup granulated sugar
  • 1 teaspoon baking soda (dissolved in separate bowl)
  • 2 teaspoons hot water (dissolved in separate bowl)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 and 1/3 cups all purpose flour (spooned and leveled)
  • 1 tablespoon corn starch
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1 cup semi sweet chocolate chips

Assembly

  • 10 graham crackers (full sheets)
  • 5 bars Hershey’s chocolate bars (1.55 oz each, broken into squares)
  • 40 regular marshmallows (about half a 12-ounce package)
  • 6 regular marshmallows (to top the bars, halved)

Serving Optional

  • Vanilla ice cream or cold milk (for serving)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325 degrees F. Line a 9×13 inch metal pan with parchment paper, tucking it into the corners and folding edges, or alternatively grease the pan with butter or nonstick spray.
  2. Dissolve Baking Soda: In a small bowl, combine 1 teaspoon baking soda with 2 teaspoons hot water. Stir until dissolved and set aside.
  3. Melt Butter and Combine Sugars: Melt 1 cup of butter and transfer to a stand mixer bowl or large mixing bowl. Add 1 cup packed brown sugar and 2/3 cup granulated sugar. Beat well for about 1 minute until combined, scraping down sides as needed.
  4. Add Eggs and Vanilla: Add one egg and beat well, scraping sides. Then add the second egg and 2 teaspoons vanilla, mixing well.
  5. Incorporate Baking Soda Mixture: Add the dissolved baking soda mixture to the wet ingredients. Beat thoroughly, scraping sides and bottom, and continue beating for at least 1 minute to combine fully.
  6. Prepare Dry Ingredients: In a separate bowl, spoon and level 2 and 1/3 cups all-purpose flour. Add 1 tablespoon cornstarch and 1 teaspoon kosher salt (or 3/4 teaspoon table salt), mixing lightly to remove lumps.
  7. Add Dry to Wet Ingredients: Turn the mixer to low speed and add the flour mixture to the wet ingredients. Beat until you still see a few white streaks of flour; do not overmix. Scrape the sides and fold the mixture a few times with a spatula to ensure even incorporation.
  8. Cool Dough if Needed: If the dough feels warm from the melted butter, let it cool for 5-10 minutes or refrigerate briefly to prevent melting the chocolate chips later.
  9. Add Chocolate Chips: Stir in 1 cup semi-sweet chocolate chips just until barely combined. Avoid overmixing to keep the bars tender.
  10. Make Graham Cracker Crust: Place 10 graham cracker sheets in a single layer covering the bottom of the prepared pan. Break pieces as needed to cover as much of the pan as possible; this forms the crust.
  11. Spread Half the Dough: Scrape roughly half of the cookie dough over the graham crackers. Distribute the dough in pieces across the pan and use a rubber spatula to press and spread it evenly, including corners.
  12. Add Marshmallows Layer: Evenly distribute about 40 marshmallows over the dough layer. Press them gently into the dough with your hands.
  13. Add First Chocolate Layer: Break 1-2 Hershey’s chocolate bars into squares and scatter them evenly on top of the marshmallows, pressing lightly into the dough.
  14. Top with Remaining Dough: Using a cookie scoop or spoon, drop the remaining cookie dough over the marshmallow and chocolate layers. Use a rubber spatula to spread the dough to cover as much as possible, leaving some marshmallows peeking through.
  15. Second Chocolate Layer: Sprinkle 1-2 additional Hershey’s chocolate bars broken into squares over the top dough layer.
  16. Bake Bars: Bake in the preheated oven at 325°F for 27-30 minutes. The bars should be golden on top, with melted marshmallows risen and slightly browned. The edges should be golden and pulling away from the pan, while the center may jiggle slightly but not appear liquid.
  17. Add Marshmallows to Top: Immediately after removing from oven, cut 6 marshmallows in half and arrange them on top of the bars, cut side down, to melt with the residual heat.
  18. Final Chocolate Sprinkle: Sprinkle the remaining 1-2 Hershey’s chocolate bars broken into squares over the marshmallow-topped bars.
  19. Cool Bars: Allow the bars to cool completely to firm up before slicing. Lift the bars from the pan using parchment paper and cut into squares with a sharp knife, wiping the blade clean between cuts.
  20. Serve Warm or Room Temperature: If eating immediately, allow the bars to set for about 10 minutes after baking. Use a sharp knife to cut and an offset spatula to lift bars. They will be soft and gooey. Top with vanilla ice cream or serve with cold milk if desired.
  21. Storage: Store leftovers in the pan covered tightly with plastic wrap. Bars stay fresh at room temperature for 4-5 days but may dry out over time.
  22. Freezing: For freezing, wrap the cooled bars in several layers of plastic wrap and then foil, or cut bars and flash freeze on a lined baking sheet for 30 minutes before transferring to a freezer bag. Thaw at room temperature before serving.

Notes

  • For best texture, do not overmix the dough after adding flour and chocolate chips.
  • If the dough is warm, refrigerate briefly before adding chocolate chips to prevent melting.
  • Use a rubber spatula to help spread sticky dough evenly over the graham cracker crust and marshmallow layers.
  • Bars will be soft and gooey when freshly baked; allow to cool fully for easier slicing and cleaner bars.
  • Store bars tightly covered to maintain moisture and freshness.
  • Freezing helps preserve bars for longer storage and convenience.
  • Serving with vanilla ice cream or cold milk adds a delicious complementary flavor.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/grahams-smores-cookie-bars-recipe/