Description
Delicious, gooey smores cookie bars combining crunchy graham crackers, soft cookie dough, melty marshmallows, and rich melted chocolate for a perfect no-campfire treat.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- 1 Hershey’s Milk Chocolate Bar, broken into pieces
Instructions
- Preheat oven to 375°F (190°C). Line a 13×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Arrange graham crackers in a single layer to cover bottom of pan, breaking as needed.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract; mix well, scraping bowl sides.
- In separate bowl, whisk flour, baking soda, and salt; gradually add to wet ingredients and mix until just combined.
- Stir in chocolate chips and mini marshmallows.
- Spread cookie dough evenly over graham cracker layer, pressing flat; optionally top with extra mini marshmallows.
- Bake 25-30 minutes until golden brown; test doneness with toothpick.
- Remove from oven and immediately place broken Hershey’s chocolate pieces on top to melt.
- Cool bars 20-30 minutes before lifting out and slicing into squares.
Notes
Enjoy bars warm for gooey texture. Avoid overbaking to prevent dryness. Use parchment paper for easy removal. Store airtight at room temperature up to 5 days or refrigerate for firmer chocolate. Use metal pan for even baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg