Description
Delicious s’mores cookie bars featuring a crunchy graham cracker cookie base, a layer of melted Hershey bars, and a gooey marshmallow fluff topping, all baked to golden perfection. Perfect for a nostalgic treat that combines the classic flavors of s’mores in an easy-to-make bar form.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened, salted or unsalted
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup graham crackers, finely crushed (about 3.5 sheets)
- 1/4 tsp salt
- 3/4 tsp baking soda
Layers
- 5 standard Hershey bars
- 1 1/2 cup marshmallow fluff
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper and set aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and fluffy. Add the egg and vanilla extract, then mix until smooth and fully incorporated.
- Add Dry Ingredients: Add the all-purpose flour, finely crushed graham crackers, salt, and baking soda to the wet mixture. Mix just until the flour mixture disappears and the dough is evenly combined without overmixing.
- Form Dough Layers: Press half of the cookie dough evenly onto the prepared baking pan. Carefully remove the dough-lined parchment paper from the pan and place it in the freezer to chill. Re-line the pan with fresh parchment paper and press the remaining dough evenly onto this second parchment sheet.
- Assemble Bars: Arrange the Hershey bars pieces over the dough on the parchment in the pan, breaking them as needed to cover the entire surface. Spread the marshmallow fluff evenly over the chocolate layer. Next, carefully flip the chilled dough layer from the freezer on top of the marshmallow fluff, aligning it gently to keep the layers intact.
- Bake: Bake the assembled cookie bars in the preheated oven for 25 minutes until golden around the edges and set in the center.
- Cool and Serve: Allow the cookie bars to cool completely in the pan before slicing into 16 servings for clean bars with distinct s’mores layers.
Notes
- Ensure the parchment paper layers are properly greased or non-stick to prevent sticking when flipping the dough.
- Use salted or unsalted butter based on preference; if using salted butter, reduce added salt accordingly.
- Chilling one layer of dough in the freezer helps to maintain the integrity of layers when flipping and assembling.
- Allowing the bars to cool fully is essential for clean cutting and to avoid melting mess.
- For a twist, substitute Hershey bars with other chocolate types or add chopped nuts for texture.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
