I’m one of those girls that cynical writers on “Thought Catalog” make fun of all of the time. First, because 99% of my Instagram pictures contain food, my dog, and sunsets. Secondly, because my flavor palette changes quite drastically depending on the season. I’m talking pumpkin-possessed in the fall, peppermint-crazy in the winter, and of course, s’mores-frenzied in the summer. (Spring is reserved for Springtime Oreos because I’m not sure what is more seasonal than Double Stuffed Oreos with flowers and butterflies and yellow filling). Consuming any of these flavors in their off season is absolutely treasonous, not to mention drinking a pumpkin latte in the spring just feels plain wrong.
But this is summer, so let’s turn our attention back to s’mores. Is there anyone on this planet who doesn’t enjoy the graham cracker-marshmallow-Hershey’s combination? Even my sister, whose s’mores included only grahams and chocolate for as many years as I can remember (um, yeah, I know) has finally come to appreciate the trifecta of ingredients that is the s’more. Are you someone with the gentle patience to toast your shmallow golden brown before assembling your chocolate sandwich? Or maybe you are more like me, a regularly passive person who shoves her marshmallow stick in the fire so aggressively that’s its burnt to a crisp within seconds solely because you have virtually no patience when it comes to the creation of your s’more. There’s really no right or wrong way to make a s’more, which is why the s’mores cookie bar I present to you today, is so, sooooo right.
You probably already know my motto, “two desserts is better than one”, so combining the flavors of the s’more with the classic cookie bar just felt like it should be something I attempted this summer. So here you have it, the Hershey’s S’more Cookie Bar, no camp fire required.
The Hershey’s S’more Cookie Bar.
You only need a few ingredients for these bars, so grab your butter, an egg, some brown sugar, vanilla, flour, grahams, Hershey’s chocolate, and mini marshmallows.
First, preheat the oven to 350 F and grease an 8×8 pan. Then, melt your butter on the stove top or in the microwave (in a microwave safe bowl).
Add the egg (but wait a couple minutes so you don’t accidentally scramble it in the hot butter), along with the brown sugar and vanilla. Mix until smooth.
Now add the flour, and mix until smooth. Be careful not to over mix!
Roughly chop up your 5 graham crackers. Don’t chop so well that they turn into crumbs; you want some nice graham pieces in there for a good crunch.
Do you prefer honey or cinnamon grahams?
Do the same thing to your Hershey bars. You want about a cup of chopped up chocolate total, which came to about 4 Hershey’s bars. Save some squares for the top of your bars to add at the end– don’t chop these one’s up.
At this point, you’ll want to taste test the Hershey’s.
Throw the grahams, chocolate pieces, and a cup of mini marshmallows into the original mixture and fold all together.
Now, spread this mixture into your greased 8×8 baking pan. Add a few more shmallows to the top for gooey goodness. 
Once you take them out of the oven, add a few more Hershey’s squares on top. They will probably start to melt, but that’s just fine. Wait about 30 minutes before cutting, and voila! S’mores cookie bars. Save the skewers for another night, and dig right in.
That’ll do.
Recipe
Ingredients
- 1/2 cup unsalted butter
- 1 large egg
- 1 cup of light brown packed sugar
- 1 tablespoon of vanilla
- 3/4 cup all-purpose flour
- 5 graham crackers (I used honey grahams, but cinnamon could work too!)
- 1 cup of mini marshmallows
- 4-5 full-sized bars of Hershey’s chocolate
Directions
Preheat your oven to 350 degrees F, and grease an 8×8 baking pan. Melt the butter in a large, microwave safe bowl. Wait a few minutes before adding the egg, so that the hot butter doesn’t scramble it. Also add in the brown sugar and vanilla, and mix well. Stir in the flour, and mix until smooth. Next, chop up your graham crackers and chocolate bars into rough chunks. Throw these in to the mixing bowl along with the marshmallows, and fold until combined. Pour the batter into the baking pan, and spread evenly. Put a few extra marshmallows on the top, and stick the pan into the oven. Bake for about 20 minutes, or until bars are firm and golden brown. Place a couple Hershey’s squares on top of the bars (optional). Wait 30 minutes for the bars to cool, and enjoy!
*Recipe adapted from AverieCooks.com*
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