Get ready for summer with these delicious S'mores Cookie Bars. Graham cracker cookie dough is layered with marshmallow cream and Hershey milk chocolate bars for a dessert that is reminiscent of everyone's campfire favorite treat.
Heat oven to 350 degrees. Prepare a 9-inch square baking pan by spraying with cooking spray or lining it with parchment paper. I prefer to use parchment paper with the sides over hanging, that way when it comes time to cut you just lift the bars out of the pan and then cut into perfect squares that serve easily.
In a large bowl, using a handheld mixer (or in the bowl of a stand mixer) cream butter and sugar until light and fluffy. About 1-2 minutes. Beat in egg and vanilla. Add the flour, cracker crumbs, baking powder and salt. Beat together on low speed just until combined. The dough will be crumbly and that's ok. Set aside 1 cup of cookie dough for topping.
Press the remaining into the prepared 9-inch square baking pan and press down to form a crust.
Arrange Hershey milk chocolate bars over the graham cracker crust. You may have to break one or two into the square pieces to ensure that everything gets covered.
Drop spoonful's of the marshmallow cream over the chocolate and then spread out as best as you can. It won't look pretty and that's fine. Sprinkle the reserved cookie dough on top and gently press down.
Cook for 23-25 minutes. The edges will be golden brown. Let cool in the pan for at least 30 minutes or longer.
If you want a gooey chocolate s'more then serve within 30 minutes of making these bars after they've had a chance to cool down. As the bars get closer to room temperature the chocolate does get more solid. It's still delicious!
My s'mores cookie bars were perfect at 24 minutes.