Graham Cracker S’mores Bars

I came across this recipe one afternoon and immediately knew I had to make it. Something about baked s’mores just intrigued me. Also s’mores bring back a lot of good memories for me… like bonfires in the canyon with roommates and friends. So I made a few alterations to the original recipe and voilà!
Graham Cracker S'mores Bars
They’re kind of amazing little things. When I was scooping the dough onto the graham crackers, I just wanted to eat a handful of it, and when they were baking it made our entire house smell hea-ven-ly. The process does require a little bit of time and certainly more work than standard cookie bars do, but I think you’ll agree that the results are well worth it!
Graham Cracker S'mores Bars
You’ll need 2 packs of honey graham crackers, some miniature marshmallows and lots of chocolate!!
Graham Cracker S'mores Bars
When you’ve got the dough mixed up, lay the graham crackers out across the baking sheet and then place a scoop on each square. Place it in the oven and bake for about 7 minutes, then remove and press the remaining marshmallows in as well as the broken up Hershey’s bars.
Graham Cracker S'mores Bars
Return to the oven and bake for another 7 minutes or so. The dough will expand across the graham crackers, the marshmallows will get toasty and the chocolate will get all gooey!
Graham Cracker S'mores Bars
As soon as the sheet has cooled a bit, toss it into the refrigerator to firm up for a few minutes, then cut them into individual squares (you can see the outlines of the cookies pretty well, just follow them as you cut).
Graham Cracker S'mores Bars
Serve with a big glass of milk and enjoy! These graham cracker s’mores bars will be gone in seconds. They’re packed full of gooey goodness that the whole family will love!
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Graham Cracker S'mores Bars
 
Prep time
Cook time
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Ditch the campfire and make a big sheet of these graham cracker s'mores bars! They're easy to make and can feed a crowd!
Author:
Yield: about 30 bars
Ingredients
  • 12 tbsp. (1½ sticks) unsalted butter, room temperature
  • ½ c. granulated sugar
  • 1 c. brown sugar
  • 2 eggs
  • 1½ tsp. vanilla
  • 2½ c. flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • 1¼ c. mini marshmallows
  • 1 c. semi-sweet chocolate chips (Nestlé Toll House)
  • ¾ c. mini semi-sweet chocolate chips (Nestlé Toll House)
  • 4 Hershey's bars, broken into squares (I used 2 milk & 2 dark)
  • 2 sleeves honey graham crackers
Directions
  1. Preheat oven to 375 degrees. Line a standard size baking sheet (with sides) with parchment paper or a baking mat.
  2. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the butter and sugars for 2 minutes or until light and fluffy. Add the eggs and vanilla extract, beat until combined.
  3. In a medium mixing bowl, whisk together the flour, salt, baking soda and cinnamon. With mixing speed on low, gradually add the dry ingredients. Fold in 1 cup of mini marshmallows, the chocolate chips, and the mini chocolate chips.
  4. Take the graham crackers and lay out on the sheet until it's completely full (they should cover the entire sheet and cookies should be tight and touching- see picture above).
  5. Using a standard cookie scoop, place one ball of dough onto each cracker. Use any remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.
  6. Place in the oven and bake for 6-7 minutes, then remove and press Hershey's bar pieces into top along with remaining ¼ c. marshmallows (just fill in the gaps with them a little). Return to the oven and bake for an additional 6-7 minutes or until dough and marshmallows being to brow. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so) place into refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.
Notes
-I like the mix of milk, semisweet and dark chocolate, however you can use all of one if you'd like.


Recipe source: adapted from Always with Butter

Please note that the recipe and pictures from this post have been updated.