Homemade s'mores bars are made with layers of graham cracker cookie dough, marshmallow creme, and two types of chocolate. Skip the campfire and make these instead!
Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Spray with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt until well combined. Set aside.
In a separate large mixing bowl, beat the butter and brown sugar together until well combined. Then, mix in the egg, egg yolk, and vanilla extract until fully combined.
Add the dry ingredients and mix on low speed until just combined.
Scoop ⅔ of the dough into the prepared pan and press it down into one even layer.
Add the marshmallow creme on top of the cookie dough. Using an offset spatula or the back of a spoon spritzed with nonstick cooking spray, spread the marshmallow creme out into one even layer.
Break the Hershey’s bars into quarters and place them all over the top of the marshmallow creme.
Add the remaining cookie dough on top by flattening pieces and placing it on top. You don’t want to completely cover the top, some of the marshmallow creme and chocolate should be exposed.
If using chocolate chips, sprinkle them on top and gently press them in.
Bake for 28 to 35 minutes or until the tops of the bars are lightly browned and set. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, slice into bars and enjoy!
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Notes
Storage Instructions: Once the bars have cooled completely, store in an airtight container at room temperature or in the fridge for up to four days.Freezing Instructions: Place the cooled, sliced bars in a large freezer bag with pieces of parchment paper in between each layer and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.