A dish full of smores bars

Impress Your Guests With These Irresistible S’Mores Cookie Bars

Holiday baking is one of our favourite things to do during this time of year. Although we love a classic cookie exchange, sometimes you want to make a cookie treat that stands out from the crowd. These irresistible s’mores cookie bars are an easy and festive dessert that guests of all ages will enjoy.

Inspired by one of our all-time beloved childhood desserts, this s’mores cookie bar recipe reminds you that you don’t need to wait until summer to indulge in the classic marshmallow, chocolate, graham cracker trio combo. Whether you’re hosting a holiday potluck or are looking for a portable dessert idea for Christmas dinner, these s’mores bars are sure to impress.

A dish full of smores bars

S’Mores Cookie Bars

Prep Time:  10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes 12-16 Bars

Ingredients

1½ cups all-purpose flour
½ tsp fine sea salt
¼ tsp baking powder
6 whole graham crackers, chopped into roughly ½-inch  pieces
2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
¾ tsp pure vanilla extract
2 large eggs
1 cup dark chocolate baking wafers
1 cup mini marshmallows
2 ounces dark chocolate, roughly chopped

Directions

1. Set a rack in the center of the oven and preheat to 350°F.
Line a 9 × 13-inch baking an with parchment paper, leaving about 1 inch  hanging over the long sides.

2. In a medium bowl, whisk together the flour, salt, and baking powder. Add the graham cracker pieces and stir to incorporate.

3. In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and vanilla and beat on medium, scraping down the sides of the bowl as needed, for about three minutes to fully combine.

4. With the mixer running on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition and beating until fully incorporated, about two minutes total. Add the flour mixture and mix on low just until no flour is visible, about one minute. Add the baking wafers and ½ cup  of the mini marshmallows and fold with a wooden spoon for about 30 seconds to evenly distribute.

Related: No-Churn Campfire S’mores Ice Cream

5. Transfer the mixture to the prepared pan and using your hands, press it in evenly. Bake until the sides start to brown but the center is still soft, 20 to 25 minutes. Sprinkle the chopped dark chocolate and the remaining ½ cup marshmallows on top and continue baking until the marshmallows start to brown, 8 to 10 minutes more.

6. Transfer to a rack and let cool for 5 minutes in the pan, then pull on the parchment paper to remove from the pan. Place on the rack and let cool completely, about 1 hour. Cut into 12 or 15 bars and enjoy.

Tips:

  • When pressing dough into a pan, as here, or rolling it into balls, coat your hands with a little bit of vegetable oil spray or dust them with flour to prevent sticking.
  • Store the bars at room temperature in an airtight container for up to 4 days.

Love this s’mores cookie bar recipe? Try these strawberry rhubarb pie bars.

Excerpted from Maman: The Cookbookby Elise Marshall and Benjamin Sormote. Copyright © 2021 Elise Marshall and Benjamin Sormote. Photography ©2021 Linda Xiao. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Maman: The Cookbook: All-Day Recipes to Warm Your Heart, Amazon, $30

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For even more holiday cookie recipe inspiration, check out these cute Stained Glass Cookies.

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