Is there anything more comforting than the taste of s’mores? That gooey marshmallow, rich chocolate, and slightly crisp graham cracker combination is simply irresistible. But what if you could enjoy those flavors in an even easier, more portable form? Enter: S’mores Cookie Bars! These bars deliver all the classic s’mores goodness, and this recipe ensures a perfectly firm base every time. No more soggy bottoms – just pure, delicious s’mores bliss.
Why You’ll Love These S’mores Cookie Bars
These s’mores cookie bars are destined to become a new favorite. Here’s why:
- Classic S’mores Flavor: All the beloved flavors of s’mores in a convenient bar form.
- No Campfire Required: Enjoy that s’mores experience year-round, right from your kitchen.
- Perfectly Firm Base: This recipe’s secret ingredient (a little par-baking!) guarantees a sturdy, non-soggy crust.
- Easy to Make: Simple steps and readily available ingredients make this recipe a breeze.
- Crowd-Pleasing: These bars are always a hit at parties, potlucks, or any gathering.
Gathering Your Ingredients for S’mores Cookie Bars
Before diving into the baking process, let’s talk about the key players in this s’mores cookie bar symphony. The combination of buttery cookie, graham cracker crunch, melted chocolate, and toasted marshmallows creates a truly unforgettable treat. Using quality ingredients will elevate these bars to the next level. And most importantly, don’t forget that 9×13 inch baking pan to make this dream a reality!
Here’s what you’ll need:
- All-Purpose Flour: Forms the base of our cookie dough, providing structure. Make sure to measure accurately for the best texture.
- Baking Soda: This leavening agent gives the cookie bars a little lift, ensuring they’re not too dense.
- Salt: Enhances all the other flavors and balances the sweetness.
- Unsalted Butter: The fat in the butter creates a tender, flavorful cookie base. Using unsalted butter allows you to control the overall saltiness of the bars. It’s crucial that the butter is softened to room temperature for proper creaming.
- Brown Sugar: This adds moisture and a caramel-like flavor that complements the chocolate and marshmallows beautifully. The molasses in brown sugar also contributes to a chewier texture.
- Granulated Sugar: Provides sweetness and helps the cookie bars spread slightly during baking.
- Large Egg: Binds the ingredients together and adds richness.
- Vanilla Extract: Enhances the other flavors and adds a touch of warmth. Use pure vanilla extract for the best flavor.
- Graham Cracker Crumbs: A key component of s’mores! These add a delicious, slightly sandy texture and that signature graham cracker flavor. You can buy pre-made crumbs or crush your own graham crackers.
- Milk Chocolate Chips: Because what are s’mores without chocolate? I love milk chocolate for its classic sweetness, but you can also use semi-sweet or dark chocolate if you prefer. Dividing the chocolate chips ensures there’s chocolate throughout the bars and a generous topping.
- Mini Marshmallows: The quintessential s’mores ingredient! These melt beautifully and create that iconic gooey, toasted marshmallow topping.
Crafting Your S’mores Cookie Bars: Step-by-Step
Ready to get baking? These s’mores cookie bars are surprisingly easy to make, but there are a few key steps that will ensure success. Follow along, and you’ll be enjoying a pan of these irresistible treats in no time!
- Get Started: Preheat and Prep. Begin by preheating your oven to 350°F (175°C). This ensures even baking from the start. While the oven heats, grease and flour a 9×13 inch baking pan. This prevents the bars from sticking and allows for easy removal later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the ingredients are evenly distributed, preventing clumps of baking soda in your final product.
- Cream Together Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy. This is a crucial step for creating a tender cookie base. Use an electric mixer for best results, and be patient – it may take a few minutes to achieve the desired consistency. Once light and fluffy, beat in the large egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cookie base. Mix until the flour disappears, then stop.
- Add the S’mores Elements: Stir in the graham cracker crumbs and 1/2 cup of the milk chocolate chips. These additions bring the s’mores magic to the cookie dough.
- Press and Par-Bake: Press half of the cookie dough into the prepared baking pan. This forms the base layer of the cookie bars. Then, bake for 10 minutes. This is the secret to preventing a soggy bottom! Par-baking sets the base and creates a barrier against the moisture from the marshmallows.
- Add the Toppings: Remove from oven and sprinkle with the remaining 1/2 cup milk chocolate chips and mini marshmallows. Don’t be shy with the toppings!
- Final Bake: Return to the oven and bake for an additional 10-12 minutes, or until the marshmallows are lightly golden brown and the cookie edges are set. Keep a close eye on the marshmallows to prevent them from burning.
- Cool Completely: Let cool completely in the pan before cutting into squares. This allows the cookie bars to firm up and prevents them from crumbling when cut. Patience is key!
Tips for Perfect S’mores Cookie Bars Every Time
Want to ensure your s’mores cookie bars are a guaranteed success? Here are a few extra tips to keep in mind:
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough cookie base. Mix until just combined.
- Use Softened Butter: Softened butter creams much more easily with the sugars, creating a lighter, more tender cookie.
- Par-Baking is Key: Don’t skip the par-baking step! It’s essential for preventing a soggy bottom.
- Watch the Marshmallows: Marshmallows can burn quickly, so keep a close eye on them during the final bake. If they start to get too dark, tent the pan with foil.
- Cool Completely: Cooling the bars completely allows them to firm up and prevents crumbling when cut.
- Cut Cleanly: For neat squares, use a sharp knife and wipe it clean between cuts.
- Storage: Store these cookie bars in an airtight container at room temperature for up to 3 days. If you want to make them ahead of time, they also freeze well. Just wrap them individually or in small batches and thaw before serving. Consider trying our recipe for decadent caramel chocolate squares for another treat that’s perfect for storing.
What to Serve With S’mores Cookie Bars
These s’mores cookie bars are delicious on their own, but they also pair well with a variety of other treats and beverages. A scoop of vanilla ice cream would be the perfect complement. Or maybe a cup of hot chocolate? For a contrasting element, try serving them alongside a refreshing fruit salad. They also go well with other cookies like the best oatmeal raisin cookies if you’re making a cookie platter. You really can’t go wrong.
Your S’mores Cookie Bars Questions Answered (FAQ)
Can I use different types of chocolate?
Absolutely! While milk chocolate is classic, feel free to experiment with semi-sweet, dark chocolate, or even white chocolate chips. You can also use chocolate chunks for a more intense chocolate experience.
Can I make these cookie bars gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your graham cracker crumbs are also gluten-free. You might also consider another gluten-free baked good like our recipe for golden cloud cookies.
My cookie bars are too crumbly. What did I do wrong?
This could be due to a few factors. Make sure you’re measuring the flour accurately (spoon and level method is recommended). Overbaking can also lead to crumbly bars, so keep a close eye on them in the oven. Finally, ensure you’re cooling the bars completely before cutting.
Can I add other ingredients to these cookie bars?
Of course! Get creative and add your favorite s’mores variations. Chopped nuts, pretzels, or even a swirl of peanut butter would be delicious additions.
How do I prevent the marshmallows from burning?
If the marshmallows are browning too quickly, tent the pan with foil during the last few minutes of baking. This will shield them from the heat and prevent them from burning.
Enjoy Your Homemade S’mores Cookie Bars!
These s’mores cookie bars are a guaranteed crowd-pleaser and the perfect way to satisfy your s’mores cravings without a campfire. With their perfectly firm base, gooey marshmallows, and rich chocolate, they’re simply irresistible. Now it’s your turn to bake a batch and experience the s’mores magic for yourself! Don’t forget to leave a comment below and let me know how they turned out. Share a photo of your masterpiece on social media!
S’mores Cookie Bars (Stops Bottom Getting Soggy!)
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1 cup milk chocolate chips, divided
- 1 cup mini marshmallows
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in graham cracker crumbs and 1/2 cup of the milk chocolate chips.
- Press half of the cookie dough into the prepared baking pan.
- Bake for 10 minutes. This step is KEY to preventing a soggy bottom. Par-baking sets the base.
- Remove from oven and sprinkle with the remaining 1/2 cup milk chocolate chips and mini marshmallows.
- Return to the oven and bake for an additional 10-12 minutes, or until the marshmallows are lightly golden brown and the cookie edges are set.
- Let cool completely in the pan before cutting into squares.
