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S'mores Magic Bars Recipe

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4.1 from 12 reviews

S’mores Magic Bars are a delightful layered dessert featuring a buttery graham cracker crust, rich cookie dough, gooey mini marshmallows, milk chocolate chips, and sweetened condensed milk, baked to golden perfection. This crowd-pleasing treat is perfect for gatherings or anytime you crave a nostalgic, indulgent s’mores-inspired bar.

Ingredients

Graham Cracker Crust

  • 9 graham cracker sheets (approximately 5.4 oz, crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cookie Dough Layer

  • 1 1/4 cups all-purpose flour (scooped and leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg

Toppings

  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows
  • 3/4 cup sweetened condensed milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking pan thoroughly with cooking spray to prevent sticking, then set it aside.
  2. Make the Graham Cracker Crust: In a large mixing bowl, combine crushed graham crackers, melted butter, and 2 tablespoons granulated sugar. Stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust base.
  3. Mix Dry Ingredients for Cookie Dough: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Set this dry mixture aside for incorporation into the dough later.
  4. Cream Butter and Sugar, Add Wet Ingredients: Using an electric mixer or hand whisk, beat together 3/4 cup granulated sugar and 1/2 cup room temperature unsalted butter until creamy and light, about two minutes. Add in the egg and vanilla extract, mixing just until combined to maintain softness.
  5. Add Dry Ingredients to Wet: Gradually add the flour mixture to the wet ingredients, mixing slowly until fully combined and a cookie dough forms. Be careful not to overmix to keep the dough tender.
  6. Spread Cookie Dough Over Crust: Carefully drop small amounts of the cookie dough over the graham cracker crust. Flatten each piece gently in your hands and arrange to cover the crust as much as possible. It is okay if some areas of the crust remain partially visible.
  7. Add Toppings and Sweeten: Evenly distribute mini marshmallows and milk chocolate chips over the top of the cookie dough layer. Then, drizzle the sweetened condensed milk evenly across the entire surface to add gooey richness.
  8. Bake Until Golden: Place the pan in the preheated oven and bake for 22 to 27 minutes, until the edges turn golden brown and the marshmallows puff slightly. Baking closer to 27 minutes is usually ideal for a perfect texture.
  9. Cool Before Serving: Allow the bars to cool completely, preferably overnight, to set properly. Alternatively, you can enjoy them warm by cutting with a fork immediately after cooling enough to handle.

Notes

  • Press the graham cracker crust firmly into the pan to ensure a sturdy base.
  • If the cookie dough is too sticky to spread evenly, using your hands to flatten the dough works best.
  • Do not skip the overnight cooling for best slicing results; it helps the bars set fully.
  • You can substitute semi-sweet chocolate chips instead of milk chocolate for a less sweet variation.
  • Use mini marshmallows for even melting and distribution.

Find it online: https://cookedbygrace.com/smores-magic-bars-recipe/