S’mores Cookie Bars combine the beloved flavors of s’mores into delightful, chewy bars that are perfect for any occasion. With layers of chocolate, coconut, and a fluffy topping, the bars will satisfy your sweet tooth and make you feel like you’re enjoying a campfire treat right at home.
When preparing S’mores Cookie Bars, feel free to substitute the butter with margarine if desired. If you can’t find angel flake coconut, shredded coconut works too. For those avoiding gluten, gluten-free graham crackers could be a great alternative. Be sure to check for allergies, particularly to nuts or soy, and adjust the chocolate chips to match dietary preferences or sensitivities.
Brownies & Bars
S’mores Cookie Bars Recipe
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla
- 32 whole cinnamon graham crackers, crushed fine to make 2 cups
- 1 cup angel flake coconut
- 1 cup milk chocolate chips
- 1 (16 ounce) jar marshmallow cream
- 3 tablespoons butter
- 3 tablespoons cocoa
- 1 tablespoon light corn syrup or 1 tablespoon honey
- 1/2 teaspoon vanilla
- 1 cup confectioners’ sugar
- 1 – 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees F and grease a standard size cookie sheet. Using parchment paper can be handy for easier removal later.
- In a large bowl, beat 1 cup softened butter and 1 cup packed brown sugar until creamy. Add 2 large eggs, 1/4 cup milk, and 2 teaspoons vanilla, beating just until blended—don’t worry if the mixture seems a bit grainy.
- Stir in 2 cups crushed graham cracker crumbs, 1 cup angel flake coconut, and 1 cup milk chocolate chips until just mixed; the mixture will be thick.
- Spread the mixture evenly in the prepared pan and bake for 20 to 25 minutes, or until the top is lightly brown and the middle feels barely firm to touch. Allow to cool completely.
- For the topping, spread the entire jar of marshmallow cream over the top of the cooled cookie bars, ensuring it goes right to the edges.
- In a small bowl, cream together 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon light corn syrup or honey, and 1/2 teaspoon vanilla. Gradually add 1 cup confectioners’ sugar and mix in 1 tablespoon milk until you reach a spreading consistency. You can add more milk by the 1/4 teaspoons if needed to adjust the texture.
- If desired, toast the marshmallow fluff under a broiler before applying the frosting, or sprinkle on some mini toasted marshmallows for an extra touch.
Part of our Brownie and Bar Recipes collection — Part 4 of 4:
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