The Ultimate Gooey S’mores Cookie Bars (with Real Graham Cracker Layers!)

👩‍🍳 Instructions

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   1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the longer sides for easy lifting.
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   2. Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in the melted butter and stir until well combined and the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
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   3. Prepare the Chocolate Chip Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and ½ tsp salt. Set aside.
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   4. In a large bowl or the bowl of a stand mixer, cream together the softened butter, ½ cup granulated sugar, and brown sugar on medium speed until light and fluffy (2-3 minutes).
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   5. Beat in the egg, then stir in the vanilla extract.
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   6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the chocolate chips by hand.
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   7. Spread the cookie dough evenly over the slightly cooled graham cracker crust in the baking pan. An offset spatula or lightly floured hands can help with this sticky dough.
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   8. Bake for 20-25 minutes, or until the cookie layer is set around the edges but still looks slightly soft in the center. Remove from the oven.
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   9. Add the S'mores Topping: Immediately arrange the Hershey's chocolate bar squares evenly over the warm, partially baked cookie layer. Then, place the large marshmallows over the chocolate, fitting them snugly together.
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    10. Return the pan to the oven and bake for an additional 5-10 minutes, watching carefully until the marshmallows are puffed, golden brown, and lightly toasted. For extra browning, you can briefly turn on the broiler for 1-2 minutes, but watch continuously to prevent burning.
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    11. Cool Completely: Let the S'mores Cookie Bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. Cooling is crucial for clean cuts. Serve at room temperature.