S’mores Bars are everybody’s favorite campfire treat except in bar form and without the camping!
Gooey marshmallows, buttery graham cracker crust, and melty chocolate, all in wonderful ooey, gooey cookie s’mores bars that you won’t be able to stop eating!
First off, Happy 4th of July! It’s one of my very favorite holidays, right up there next to Halloween. I love everything about it – fireworks, bbq’s, music by John Philips Sousa, and especially the food. You always here about the magical first snowfall of winter, right? Well I feel that way about the first s’mores of the summer. I mean, who doesn’t? And s’mores bars on the 4th of July?! I mean, apple pie is definitely all-american but so are s’mores.
When I can’t have good old campfire s’mores because we aren’t out in the woods somewhere or we are celebrating the 4th at home, I’ve gotta say, these s’mores bars have a magic all their own. They will magically make everyone love you. They will magically disappear. They will magically turn you into a baking genius!
S’mores Bars start with a buttery graham cracker crust on the bottom, which is topped with a cookie dough-type batter that is loaded with chocolate and marshmallows. And after baking that for a bit in the oven, you pull out the bars and top them with broken up Hershey’s bars before throwing them back in the oven to finish cooking.
Looking for a last minute treat for your 4th of July party? Look no further. You probably already have everything you need for these in your pantry, even the Hershey bars. Like magic. (C’mon – we all have a stash of chocolate somewhere around the house, right?)
Paul has taken these to work multiple times and always comes home with requests for the recipe. One of the partners he worked for even told him that this was the best dessert he has ever eaten. Which is quite a testament to the power of these addicting little bars.
You should know, if these s’mores bars are in the house, you will probably find yourself making up excuses to walk back through the kitchen to “put something away” only to slice off a sliver of s’mores bars and hope that nobody notices. Then you will see you didn’t slice perfectly straight and have to have another slice just to even things up. And so on.
Consider yourself warned.
Recipe from The Hungry Runner Girl. She brought these s’mores bars to a party thrown by a mutual friend. That’s the only time we ever met but obviously we bonded over our shared love of dessert and she pointed me to the recipe on her blog, which is awesome btw.
S'mores Bars are everybody's favorite campfire treat except in bar form and without the camping! Gooey marshmallows, buttery graham cracker crust, and melty chocolate, all in wonderful ooey, gooey cookie s'mores bars that you won't be able to stop eating!
- 2 1/4 cups graham crackers (1 1/2 sleeves), crushed
- 2/3 cup butter, melted
- 1/3 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups miniature marshmallows
- 1 cup semi-sweet chocolate chips
- 3 Hershey bars, broken up
Preheat the oven to 350 degrees. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar using a fork, then press the crumb mixture into the bottom of a 13×9-inch rectangular greased baking dish. Bake for 7 minutes, then remove from oven and allow to cool slightly.
Meanwhile, cream the butter, shortening, and sugars together. Add in eggs and vanilla and beat well until light and creamy. Stir in flour, salt and baking soda just until combined. Then mix in the chocolate chips and marshmallows by hand.
Carefully spread cookie mixture over the graham cracker crust by dropping spoonfuls of batter evenly around the dish and then gently pressing it together so you aren't disturbing the graham cracker crust beneath.
Bake for 12 minutes at 350 degrees, then quickly remove from the oven, top with broken pieces of Hershey Bars and return to oven to finish baking. Bake 15-18 minutes more, until golden brown on top. The center should be mostly set but still just a little undercooked. Don't overcook - you want to eat these just a little on a the gooey side, trust me. Remove and allow to cool before cutting and serving.
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