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S’mores Rocky Road Cookie Bars

Smores Rocky Road Cookie Bars - featured image
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These S’mores Rocky Road Cookie Bars combine the gooey, chocolatey magic of classic s’mores with the chewy, nutty texture of rocky road, all in an easy-to-make dessert bar. Perfect for any season, these bars are crowd-pleasing, nostalgic, and require no campfire—just a baking pan and your favorite mix-ins.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips
  • 1 cup (60g) mini marshmallows, plus extra for topping (divided)
  • 1 cup (100g) graham crackers, roughly broken into pieces (about 8 sheets)
  • 1/2 cup (75g) toasted walnuts or pecans, chopped (optional)
  • 1/2 cup (85g) milk chocolate chunks or chips
  • Extra mini marshmallows, for topping
  • Extra graham cracker bits, for topping

Instructions

  1. Line a 9×13-inch (23x33cm) pan with parchment paper, leaving a slight overhang for easy lifting. Spray lightly with nonstick spray. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes with a mixer).
  4. Beat in eggs and vanilla extract until just combined. Scrape the sides of the bowl as needed.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
  6. Fold in semisweet chocolate chips, 1 cup mini marshmallows, graham cracker pieces, and nuts (if using) with a spatula. The dough will be thick.
  7. Spread the batter evenly into the prepared pan. Wet your hands or use an offset spatula to help.
  8. Sprinkle milk chocolate chunks, extra mini marshmallows, and extra graham cracker bits over the top. Press gently to adhere.
  9. Bake for 25-30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. For extra toasted marshmallow, broil for 1 minute at the end (watch closely).
  10. Let bars cool in the pan on a wire rack for at least 20 minutes.
  11. Use the parchment overhang to lift the bars out. Slice into squares or rectangles. Serve warm for gooeyness or let cool for cleaner cuts.

Notes

Do not overmix the dough for chewy bars. For nut-free, omit nuts and add more graham crackers or chocolate chips. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Broil marshmallows at the end for a toasted finish, but watch closely to prevent burning. Let bars cool before slicing for clean edges. Bars freeze well for up to 2 months.

Nutrition

Keywords: s'mores, rocky road, cookie bars, dessert, easy, chocolate, marshmallow, graham cracker, homemade, family-friendly

Find it online: https://magnetmeal.com/smores-rocky-road-cookie-bars-recipe-easy-homemade-dessert/