These S’mores cookie bars are one of my favorite treats to make for a large gathering. These gorgeous bars have a few different types of chocolates in them, graham crackers, marshmallows, and a marshmallow fluff topping! Your guests will be drooling all over this!
It can be made ahead of time and stored in an air-tight container until you are ready to use! You can even semi make ahead this recipe by making the cookie dough a couple of days in advance and then follow the remaining recipe the day of! If you want to use store bought cookie dough to make it easier – I am not judging!
Yields: 9 large bars (or 12-16 smaller bars)
For the Cookie Dough:
2 sticks of butter (room temp for at least 30 minutes)
1 tsp of vanilla extract
1 cup of light brown sugar
1 cup of granulated sugar
2 large eggs (room temp for at least 20 minutes)
3 cups of all purpose flour
1 tsp of baking soda
1 tsp of salt
1 cup of semi-sweet chocolate chips
1 cup of chopped semi-sweet chocolate bar
For the filling and topping:
1 pack of graham crackers
1 bag of mini marshmallows
5-6 chocolate bars (depending on the size)
1 jar of marshmallow fluff (for topping – optional)
For the Cookie Dough:
Cream the butter and vanilla extract on low speed in your stand mixer (or hand mixer) for 2 minutes. Add brown sugar to the mixture and mix on low to medium speed until combined. Add in the eggs and mix until well combined.
Add in flour, baking soda, and salt and mix until dough starts to form. Fold in the chocolate chips and chopped chocolate bar.
Assembling the cookie bars:
Preheat oven to 350F. In a 9×9 baking pan, spread half the cookie dough evenly in the pan. Layer graham crackers, chocolate bars, and mini marshmallows respectively in that order on top of the cookie dough layer.
Top with the remaining cookie dough (pro tip: do this layer in pieces, by flattening cookie dough with your hands and then placing it on top of the marshmallows. Do this until you the cookie dough is covering all the marshmallows).
Bake for 28-32 minutes or until the top cookie dough layer is cooked through. Let the bars cool completely before cutting into them. Once they are cooled, add a dollop of marshmallow fluff on top. Using a torcher, brown the tops of the fluff. (You can use the broiler for this too, but your fluff will spread more). Serve and enjoy.
Store in an air tight container if not serving right away. These bars stay fresh for up to 3 days.