Ah, s’mores. If you’re into chocolate and marshmallows, it’s the quintessential Summer treat. I started to reminisce about my childhood summers that I spent camping on the beach in Hawaii and that’s what got me thinking of s’mores. I love them especially when the marshmallow gets slightly singed by the fire and then melts the chocolate ever so slightly – yum!
My problem is that I don’t go camping nearly enough or have access to an open flame to make those authentic campfire s’mores. There had to be some variation out there that I could make out of my oven in the comfort of suburbia. I introduced myself to s’more cookies.
These bars are definitely more chewy chocolate chip cookie than s’more but they will satisfy a craving if you enjoy chocolate or a cookie or a blondie. They’re also perfect for a barbecue or a potluck since they can be nicely cut and put into muffin liners for easy sharing.
Even if this sweet wasn’t quite the s’more I was thinking of, I’m glad I tried this recipe. It’s still Summer and I’m one step closer to those childhood s’mores.
S’more Cookie Bars
Adapted from Chocolate Chocolate and More
Makes: 8×8-inch pan, Difficulty: Beginner
- 3/4 cups graham cracker crumbs
- 4 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows, plus 1/4 cup for sprinkling
- 1 regular sized Hershey milk chocolate bar
Preheat oven to 350 degrees F. Line a 8×8-inch baking pan with parchment paper.
Combine graham cracker crumbs and melted butter. Pour into prepared pan and press down to form a crust.
Cream butter until fluffy. Add in granulated and brown sugars and cream again until blended. Add in egg and vanilla. Mix again. Combine flour, baking soda and salt then gradually add to butter mixture. Mix until just combined. Fold in chocolate chips and marshmallows. Spoon cookie dough on top of the graham cracker layer. Don’t worry about spreading the dough out perfectly since it will spread out as it bakes to fill in any gaps. Bake for 20-25 minutes until top layer is a light golden brown.
While bars are baking, break Hershey bar into sections and put in the freezer. This will help prevent the chocolate from completely melting on the bars. About 10 minutes into baking, sprinkle the remaining 1/4 cup of marshmallows on top. Return to baking for the remaining time. Remove pan from oven and place chocolate sections on top. Let cool completely on wire rack before cutting.