S'mores Bars Recipe

4 stacked smores bars on a small gray plate.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: bars

Calories: 640kcal

Author: Becky Hardin

S'mores Bars feature a cookie dough base topped with layers of chocolate, marshmallows, and a crunchy graham cracker crumble!

Print Recipe

Equipment

Ingredients

For the Bars

½ cup unsalted butter 113 grams, room temperature (1 stick)
½ cup brown sugar 107 grams
½ cup granulated sugar 100 grams
1 large egg 50 grams, room temperature
1 large egg yolk 14 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2 cups all-purpose flour 240 grams
1 teaspoon kosher salt 3 grams
¼ teaspoon baking soda
3 giant (7.56-ounce) Hershey’s chocolate bars 642 grams
3 cups mini marshmallows 129 grams

For the Graham Cracker Crumble

¼ cup heat-treated all-purpose flour 30 grams
1 cup crushed graham crackers 142 grams (from 9 cracker sheets)
⅛ teaspoon kosher salt
½ cup unsalted butter 113 grams, melted (1 stick)

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray or line with parchment and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and sugar together on medium-high speed for 1 minute. Add in the egg, egg yolk, and vanilla, and continue to beat on medium high for another 1 minute.
½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, salt, and baking soda together. Add into the wet mixture and mix until a dough comes together.
2 cups all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon baking soda
Spread the cookie dough into the bottom of the prepared baking pan. Bake for 10 minutes, or until the edges of the dough start to turn golden brown. The center will not be completely firm - do not worry, it will firm up.
Place the chocolate bars on top of the baked cookie. Sprinkle the marshmallows on top of the chocolate. Place back into the oven for another 5 minutes, or until the marshmallows around the edges start to brown.
3 giant (7.56-ounce) Hershey’s chocolate bars, 3 cups mini marshmallows
While the marshmallows are browning, make the graham cracker crumble. Heat-treat the flour by adding it to a microwave-safe bowl and microwaving in 30-second increments until the internal temperature reaches 165°F. In a medium bowl, mix together the graham crackers, flour, and salt. Mix in the butter until a crumble has formed.
1 cup crushed graham crackers, ¼ cup heat-treated all-purpose flour, ⅛ teaspoon kosher salt, ½ cup unsalted butter
Once the marshmallows have browned, remove the bars from the oven. Sprinkle the graham cracker crumble over the surface of the bars. Cut into 12 bars and serve!

Notes

Line the pan with parchment paper or foil for easy removal.
Wet your fingertips with water before pressing the cookie dough into the pan to prevent sticking.
For a crispier cookie base, grease the pan with Crisco and preheat it in the oven before pressing the cookie dough into it, or press the dough into a buttered preheated cast iron skillet. Bake the cookie base for a little longer than the recommended baking time.
You can use 3 cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. If you are feeling adventurous, you could try your favorite chocolate bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
You can use marshmallow creme in place of the mini marshmallows, but the bars may be more difficult to slice.
Instead of graham crackers, use your favorite cookies for the crumble, such as Oreos or vanilla wafers.
Top s’mores bars with peanut butter chips or chopped up Reese’s peanut butter cups for peanut butter s'mores bars.
Make minty s'mores by using a mix of chocolate chips and mint baking chips in place of the Hershey bars, and top with crushed candy canes.
Add walnuts or pecans to the cookie base for nutty s'mores bars.
The marshmallows will brown slightly in the oven. If you'd like more browning, place the bars under the broiler for a few minutes or use a kitchen torch to toast the marshmallows even more. Watch carefully, as they can burn quickly.
Eat these straight out of the oven for a classic, melted chocolate, warm marshmallow experience or wait until they cool down and set up for a more “candy bar” like experience.
My favorite way to eat the leftovers is to freeze them for 15 minutes and it is like a sweet, crunchy, chewy candy bar.

Storage: Store s'mores bars in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition