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!
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!
You’ll need 2 packs of honey graham crackers, some miniature marshmallows and lots of chocolate!!
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.
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!
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).
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!
Graham Cracker S'mores Bars Recipe
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!
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Servings: 30 bars
Calories: 222kcal
Ingredients
- 12 tbsp unsalted butter - room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/4 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 3/4 cup mini semi-sweet chocolate chips
- 4 Herhsey's bars - broken into squares
- 2 sleeves honey graham crackers
Instructions
- Preheat oven to 375 degrees. Line a standard size baking sheet (with sides) with parchment paper or a baking mat.
- 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.
- 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.
- 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).
- 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.
- 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.
Nutrition
Serving: 30serving | Calories: 222kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 121mg | Fiber: 2g | Sugar: 17g | Vitamin A: 164IU | Calcium: 21mg | Iron: 2mg
Please note that the recipe and pictures from this post have been updated.
This recipe has changed since the first time I printed it out. It went from 11tbs of butter to 12. Why is that?
Also, when I printed it before it said it was by Natalie? Maybe this isn’t the same recipe?
Hi Leah. This is the same recipe. I found that the dough was a bit dry and wasn’t spreading as much as I wanted it to. Either way it’ll taste great 🙂