The Best S’mores Bars
Rachael Jacovino cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Layer chocolate chip cookie dough, graham crackers, marshmallow fluff, and more cookie dough for a gooey baked s’mores bar. Finish with Hershey’s chocolate while the bars are hot, then chill before cutting.
- Time
- 2 hours 20 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 160 g
Weights are estimates. Together, the ingredients weigh about 970 g before cooking, which is about 60 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a 9-by-13-inch baking pan with parchment paper, leaving some overhang to lift out the finished bars.
Press approximately 16 ounces of the chocolate chip cookie dough evenly over the bottom of the prepared pan. Work the dough into an even layer, making sure it reaches the corners.
Arrange the graham crackers over the cookie dough in a single, mostly even layer. Break crackers as needed to cover the surface.
Spread the marshmallow fluff evenly over the graham crackers. The fluff will be sticky, so use a lightly greased spatula or the back of a spoon if needed.
Take the remaining cookie dough and flatten it into small, thin pieces. Distribute those pieces over the marshmallow layer, leaving some gaps so the fluff can remain visible.
Bake at 350°F (180 °C) (175°C (350 °F)) for about 20 minutes, until the cookie dough is baked through and the top is lightly golden. Avoid overbaking so the center remains gooey.
Remove the pan from the oven and immediately press pieces of Hershey’s chocolate bar onto the hot surface. Allow the residual heat to soften the chocolate slightly.
Let the bars cool at room temperature for 1 hour. Then refrigerate them for another 1 hour so the layers firm up and cut cleanly.
Lift the chilled slab from the pan using the parchment overhang and cut it into squares. Serve chilled or let the squares sit briefly at room temperature for a softer texture.
Notes
The source does not specify pan size, exact ingredient quantities, or yield; the quantities above are practical estimates for a 9-by-13-inch pan and 16 bars. Store covered in the refrigerator and allow the bars to soften slightly at room temperature before serving if desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 241
- Protein
- 2 g
- Carbs
- 39 g
- Fat
- 9 g
- Fiber
- 1 g
Where the calories come from
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