Best S'mores Cookie Bars
Rich and decadent s'mores bars are the perfect treat for all occasions. Indulge in them when you have a craving for chocolate, peanut butter, gooey marshmallows, and graham crackers. The best part is they only require 11 ingredients and 15 minutes of prep time!
Servings: 16 bars
- ½ cup unsalted butter, melted (113g)
- ½ cup light brown sugar, packed (100g)
- 1 large egg
- 1 ¼ cups all-purpose flour, spooned and leveled (150g)
- ¾ cup graham cracker crumbs (72g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup creamy peanut butter - optional (62g)
- 5 Hershey's or Lindt milk chocolate bars (7.75oz / 220g)
- 1 jar marshmallow fluff (7.5oz / 212g)
Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) baking dish with parchment paper and set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter and sugar on medium speed just until combined for about 1 minute. Add the egg and mix just until combined. Mix in flour, graham cracker crumbs, baking powder, and salt just until incorporated.
Divide cookie dough in half. Transfer one half of the dough to the prepared pan and press into the bottom of the pan evenly. Lift out the dough layer with the parchment paper and set aside. This will be your top cookie dough layer.
Line the baking pan again with parchment paper and press the remaining cookie dough into the bottom of the pan evenly. Spread the peanut butter evenly on top if used. Then place the chocolate bars in a single layer on top and spread the marshmallow fluff evenly on top. Place the top cookie dough layer on top and carefully press into the pan to even.
Bake for about 24-26 minutes when using a 9x9 inch baking pan or for 26-28 minutes when using an 8x8 inch baking pan or until golden brown. Let the bars cool to room temperature before cutting. Store leftovers in an airtight container at room temperature up to 3 days or freeze for up to 2 months.
- Do not overmix the cookie batter.
- Use high-quality chocolate for this cookie bar recipe. Lindt and Hershey's are my favorites.
- I recommend allowing them to completely cool before cutting because otherwise, they will not cut well.
- Replace regular graham crackers for chocolate-flavored graham crackers.
- Substitute chocolate bars for full-sized peanut butter cups.
- Instead of using peanut butter, use Nutella spread.
I know it sounds tempting but you can't make this recipe with regular marshmallows. In theory, it sounds like a good idea, but unfortunately, the marshmallows just won't bake up the way you want them to. Stick with the marshmallow cream, and they will be baked to perfection.
You could replace the chocolate candy bars with chocolate chips if you wanted to. The texture and flavor will be different than if you use chocolate bars, but they will still be good. Sprinkle 1 cup (175g) chocolate chips on top of the peanut butter.
Peanut butter chips
You also could skip the peanut butter and peanut butter chips between the cookie layers instead. I recommend adding 1 cup (175g) of peanut butter chips. Or use both, peanut butter and add chips to the dough.
It's also a good idea to add some nuts. Sprinkle in ½ cup (63g) of peanuts, walnuts, or pecans on top of the peanut butter layer.
Calories: 268kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 195IU | Calcium: 30mg | Iron: 1.2mg