Can I use a different type of chocolate for these Smores Cookie Bars?

Yes! While the recipe calls for Hershey’s Milk Chocolate Bars, you can swap them out with any type of chocolate you prefer, such as dark chocolate, white chocolate, or even peanut butter cups. Just make sure to chop the chocolate into small pieces so it melts evenly over the bars.

How do I store Smores Cookie Bars to keep them fresh?

To store your Smores Cookie Bars, place them in an airtight container at room temperature for up to 5 days. If you prefer firmer chocolate, you can store them in the refrigerator, but the bars will be slightly softer at room temperature.

Can I make these Smores Cookie Bars gluten-free?

Yes, you can easily make these cookie bars gluten-free by using gluten-free graham crackers and a gluten-free all-purpose flour blend. Ensure the chocolate chips and other ingredients are also certified gluten-free.

Can I freeze Smores Cookie Bars for later?

Absolutely! To freeze your Smores Cookie Bars, first allow them to cool completely. Then, cut the bars into squares and place them in an airtight container or wrap them tightly in plastic wrap. Store in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or heat them in the microwave for a few seconds to bring back that gooey texture.

Smores Cookie Bars + Easy Recipe (No Campfire Needed)

Name: Smores Cookie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 7-8 graham crackers, full sheets/unbroken rectangles; 1 cup (226g) unsalted butter, room temperature; ¾ cup (150g) granulated sugar; ¾ cup (150g) light brown sugar, gently packed; 2 large eggs; 2 tsp vanilla extract; 3 cups (360g) all-purpose flour; ¾ tsp salt; ¾ tsp baking soda; ½ cup (135g) semi-sweet chocolate chips; 1 cup (45g) mini marshmallows; 2 regular-sized Hershey’s Milk Chocolate Bars, broken into squares

Description

Smores Cookie Bars are a delicious, gooey treat that combines graham crackers, chocolate chip cookie dough, marshmallows, and melted chocolate. Perfect for any occasion, these bars are a no-mess, easy version of traditional campfire smores.

Ingredients

Scale

7-8 graham crackers, full sheets/unbroken rectangles
1 cup (226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) light brown sugar, gently packed
2 large eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
¾ tsp salt
¾ tsp baking soda
½ cup (135g) semi-sweet chocolate chips
1 cup (45g) mini marshmallows
2 regular-sized Hershey’s Milk Chocolate Bars, broken into squares

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Instructions

Preheat oven to 375°F (190°C). Line a 13×9-inch pan with parchment paper, ensuring it overhangs for easy lifting.
Arrange graham crackers in a single layer at the bottom of the pan, breaking as needed to cover the entire surface.
In an electric mixer, cream together the butter and sugars until light and fluffy.
Mix in eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Stir in chocolate chips and mini marshmallows.
Spread the dough evenly over the graham cracker layer and press flat. Optionally, top with extra mini marshmallows.
Bake at 375°F for 25-30 minutes, or until golden brown. Check with a toothpick—if it comes out clean, they are done.
After baking, place Hershey’s chocolate bar pieces on top while still warm to melt.
Cool for 20-30 minutes before lifting bars out of the pan and cutting into squares.

Notes

These bars are best enjoyed warm for the gooey chocolate and marshmallow experience.
If you want firmer chocolate, store in the refrigerator.
Use a metal pan for more even baking.
Store bars at room temperature in an airtight container for up to 5 days.
For a gluten-free version, use gluten-free graham crackers and a gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 245
Sugar: 18g
Sodium: 145mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0.3g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 34mg