Smore Cookie Bars
Smore Cookie Bars are the ultimate mashup of campfire nostalgia and gooey cookie perfection, making them a crowd-pleasing dessert for any occasion. This recipe layers buttery graham cracker-infused cookie dough with chunks of milk chocolate and fluffy mini marshmallows, creating a decadent treat that's golden, gooey, and full of texture in every bite. Perfectly baked in just 25 minutes, these dessert bars capture the essence of classic s’mores without the need for an open flame, making them ideal for indoor celebrations or a weeknight indulgence. With their irresistible combination of sweet and crunchy, they’re perfect for sharing—or keeping all to yourself! Don’t forget to use words like “easy dessert recipe,” “s'mores-inspired treat,” and “milk chocolate cookie bars” to highlight their appeal when searching for your next baking adventure.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 100 grams Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 125 grams Graham cracker crumbs
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Milk chocolate bars (broken into squares)
- 120 grams Mini marshmallows
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a cookie dough.
Press about two-thirds of the dough into the prepared baking pan, spreading it out evenly to create the base layer.
Layer the chocolate squares evenly over the cookie dough base, leaving a bit of space between each piece if necessary.
Spread the mini marshmallows evenly over the chocolate layer.
Crumble the remaining cookie dough over the top of the marshmallows, covering as much as you can but allowing some marshmallows to peek through.
Bake the bars in the preheated oven for 22-25 minutes, or until the top is golden brown and the marshmallows are toasted.
Remove from the oven and let the bars cool completely in the pan before lifting them out by the parchment overhang.
Cut into 12 squares or desired portions, and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 679.0 g | 247% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 429.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
