Happy National S’mores Day!!! I’m super excited to share this recipe with you today. It’s inspired by the graham cracker s’mores bars I made a few years back, only these bars are all chocolate! I was trying to come up with something to “snack on” over the weekend, something that would last a few days and that wouldn’t require a lot of work. These bars were the perfect solution. All you need to do is whip up a batch of chocolate cookie dough and assemble the bars as you go. They only take 18 minutes to bake and are perfectly gooey and toasty when they come out of the oven- no campfire needed! I cut our bars into generously sized squares, but these are rich, so miniature squares would be perfect too. I hope you eat something wonderful today, even if it’s just a classic s’more!
Chocolate S'mores Cookie Bars Recipe
Layered with pumpkin-kissed dough, gooey marshmallows, and chocolate chunks, Chocolate S’mores Cookie Bars taste like a fall treat inspired by classic fireside flavors.
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Servings: 12 bars
Calories: 316kcal
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 1/4 cup Hershey's natural unsweetened cocoa powder
- 1/2 cup sugar
- 1/4 cup brown sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 large egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 teaspoon vanilla extract
- 2/3 cup Hershey's semi-sweet chocolate chips - melted
- 1/2 cup Hershey's semi-sweet chocolate chips
- 1/3 cup miniature marshmallows
Toppings
- 1 sleeve chocolate graham crackers - more if needed
- 1 1/2 cups miniature marshmallows
- 1 Hershey's milk chocolate candy bar
- 1 Hershey's dark chocolate candy bar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (176.6 degrees Celsius). Line a 9×13 or quarter baking sheet with parchment paper. Use the chocolate graham crackers to cover the parchment, then set aside.
- In the bowl of a stand mixer, beat together the butter, sugars, and vanilla for 2–3 minutes. Add the melted chocolate chips and mix until combined. Add the egg, and then the egg yolk, mixing just until combined.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixing speed on low, add the dry ingredients. When no flour pockets remain, turn off the mixer and remove the bowl from the stand. Fold in ½ cup chocolate chips and ⅓ cup mini marshmallows. Spread the cookie dough over the graham crackers in an even layer.
- Place in the oven and bake for 6 minutes. Remove and gently press in the remaining graham crackers (broken into pieces), marshmallows, and candy bar pieces. Place back in the oven and bake for an additional 10–12 minutes, or until the marshmallows become golden brown. Remove and allow to cool in the pan for 25–30 minutes before removing and cutting into bars.
NOTES
To STORE Chocolate Graham Cracker S'mores Cookie Bars, let them cool completely and cut into bars. Place them in an airtight container at room temperature for up to 4 days. For longer storage, transfer the bars to the refrigerator where they’ll stay fresh for up to 1 week. Make sure to bring them to room temperature before serving to restore that soft, chewy texture.
For FREEZING, wrap individual bars tightly in plastic wrap, then store them in a freezer-safe container or zip-top bag for up to 2 months. To REHEAT, warm a bar in the microwave for 10–15 seconds to soften the chocolate and marshmallows again.
Nutrition
Calories: 316kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 171mg | Potassium: 176mg | Fiber: 3g | Sugar: 25g | Vitamin A: 265IU | Calcium: 26mg | Iron: 2mg
Inspired by Graham Cracker S’mores Bars
That looks absolutely delish!!
Yum, yum!