Description
Delight in these irresistible S’Mores Cookie Bars, combining buttery cookie dough with graham cracker crumbs, chocolate chunks, and dehydrated marshmallow bits for a nostalgic campfire treat reimagined as a deliciously easy-to-make dessert bar.
Ingredients
Scale
Cookie Dough
- 2 cups salted butter, softened
- ½ cup granulated sugar
- 3 cups all-purpose flour
- 1 cup graham cracker crumbs
Mix-ins
- 1 cup chocolate chunks
- 1 cup dehydrated marshmallow bits
- ½ cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees F (165 degrees C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugar: In a large bowl or a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes. This step is essential to incorporate air and ensure a tender cookie bar.
- Add Dry Ingredients: Gradually add the all-purpose flour and graham cracker crumbs one cup at a time, mixing gently between each addition. Once all the dry ingredients are added, increase the speed to high and mix for an additional 2 minutes to form a smooth, cohesive dough.
- Incorporate Mix-ins: Fold in the chocolate chunks, dehydrated marshmallow bits, and mini chocolate chips until they are evenly distributed throughout the dough.
- Transfer and Shape Dough: Pour the cookie dough into the prepared baking pan. Use your hands to spread and press the dough evenly across the pan. For extra gooeyness and visual appeal, sprinkle additional chocolate chunks or marshmallows on top and gently press them into the dough.
- Bake the Bars: Bake in the preheated oven for 40 minutes. The bars should be golden around the edges and set in the center when done. Remove from the oven and allow the bars to cool completely in the pan, which helps them firm up for easier slicing.
- Slice and Serve: Once completely cooled, lift the bars out using the parchment paper, cut into 15 bars, and serve. Store any leftovers in an airtight container at room temperature for up to 2 weeks.
Notes
- Softened butter ensures proper creaming with the sugar for a lighter texture.
- Dehydrated marshmallow bits are used to prevent melting completely; regular marshmallows can be substituted but will melt and spread more.
- For a gluten-free variation, substitute the all-purpose flour and graham cracker crumbs with certified gluten-free versions.
- Allow bars to cool fully; cutting too early may cause them to crumble or stick.
- These bars store well at room temperature but can also be frozen for up to 3 months.
