Calling all s'mores lovers!! These thick and yummy cookie bars are loaded with graham cracker flavor and oozing with warm chocolate and gooey marshmallows. We can never get enough of these Golden S'mores Cookie Bars and they are incredibly easy to make in your favorite 9 x 13 baking dish. No campfire required. :) #grahamcrackers #marshmallows #chocolate #campfire #cookies
4large Hershey bars, 7 - 11 oz. each, depending on how thick you'd like the chocolate in the center
13oz.container marshmallow fluff
1/3 cup milk chocolate or semi-sweet chocolate chips
Instructions
In a large mixing bowl, using an electric mixer, beat the butter with both sugars; add the eggs and vanilla, beating again until light and fluffy.
In a separate mixing bowl, combine the dry ingredients with the graham cracker crumbs; add to the butter mixture, mixing until well combined.
Grease a 9 x 13 baking dish with nonstick spray. Fold a large sheet of parchment paper in half lengthwise so that it covers the bottom of the pan, letting the parchment hang over each end of the pan. Spray the parchment paper with nonstick spray. *Note: These over-hanging parchment paper ends will become your handles for lifting the cookie bars out of the pan after they have baked and cooled – very important! If needed, substitute foil for the parchment paper.
Divide the prepared dough in half, pressing one half of the dough over the bottom of the parchment paper that is lining the greased baking dish.
Place the chocolate bars over the dough in a single layer, cutting them if necessary to make them fit the pan.
Warm the marshmallow fluff in the microwave for a few seconds, then use a small spatula to spread it over the chocolate bars, making sure to touch the edges on all sides of baking dish to hold the fluff in place as you’re spreading it.
Now crumble the remaining half of the dough into small pieces over the marshmallow fluff; gently patting it down a bit after crumbling it over the top. Place the cookie bars into the preheated oven, uncovered, on the center rack and bake for 25-30 minutes or until golden brown and puffed; remove from the oven and sprinkle with chocolate chips. Cool the pan of cookie bars on a cooling rack.
Once the s’mores cookie bars are cooled to room temperature, place them into refrigeration for 3-4 hours letting them chill. Next, using a butter knife, go around the edges of the pan, gently loosening the cookie bars from the sides where needed. Grab hold of each end of the parchment paper and lift the sheet of cookie bars from the pan; place onto a large cutting board, then use a knife or bench scraper to cut the sheet into serving pieces, as desired.