"The ultimate s’mores bar with a graham cracker crust, cookie dough swirled with marshmallows and chocolate, and topped with marshmallows and classic Ghirardelli SQUARES. Perfect for your next summer gathering!"
S'mores Cookie Bars
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Crust: You can make the crust in advance. Store at room temperature for 1-2 days or freeze for up to 3 months.
Servings: This recipe will also halve well. Divide the amount of ingredients by half and prepare in an 8x8 pan. Decrease cooking time by a few minutes.
Prep time: 20mins
Cook time: 25mins
Serves or Makes: (1) 9x13" Pan
Recipe Card
ingredients
Graham Cracker Crust:
- 2 cups graham crackers, about 14 sheets
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cinnamon
ingredients
Cookie:
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips, milk or semi-sweet
- 2 cups mini marshmallows
ingredients
Topping:
- Ghirardelli SQUARES
- 1 cup mini marshmallows
Method
For the Crust:
Step 1
Preheat oven to 350° F. Prepare a 9x13 pan by spraying with nonstick spray. You can also use a cast iron skillet for family sharing style.
Step 2
In a food processor blend graham crackers (or mash in a plastic bag) until blended into fine crumbs. Add sugar, cinnamon, and melted butter. Mix until evenly combined.
Step 3
Press evenly into a 9x13 pan or cast iron pan. Bake for 8-10 minutes. Set aside.*
For the Cookie:
Step 1
Keep oven preheated at 350° F.
Step 2
Place cubed butter and sugars into a stand mixer and blend well until butter and sugars are fully incorporated.
Step 3
Add eggs and vanilla to the sugar-butter mixture. Mix until just combined.
Step 4
Add the flour, baking soda, and salt. Mix until just combined. Add 1 cup of chocolate chips, and pulse gently until combined. Fold in 2 cups mini marshmallows.
Step 5
Gently press the dough on top of the graham cracker crust. Use the back of a spoon or your fingers to press it evenly into place to cover the entire crust.
Step 6
Bake for about 15-18 minutes until it's gently golden. Place the chocolate pieces and additional cup of marshmallows on top of the almost baked cookie. Finish baking for an additional 5-10 minutes until the cookie and marshmallows become a deep golden brown.
Step 7
Slice when completely cooled. Store airtight for up to 3 days to keep fresh. You can also freeze for up to 3 months.