Step 1

Remove the chocolate chip cookie dough packages from the fridge and let them sit out for 10-15 minutes, until they're room temperature. If they're frozen, you'll need to thaw them so they're easy to shape and mold slightly. Line a 9x9 inch square baking pan with parchment paper and preheat the oven to 350°F.

Step 2

Press half of your dough in a single layer in the bottom of the prepared pan. We used about 2 packs of Sweet Loren's cookie dough for this, but only use 1 pack if you're using traditional cookie dough like Toll House. Use your fingers to press the dough into the pan to create one layer of dough, without any holes in between.

Step 3

Sprinkle the chocolate chips evenly on top and spread them out so the cookies are almost covered in chocolate.

Step 4

Crumble the graham crackers up and sprinkle them on top of the chocolate layer.

Step 5

Scoop the marshmallow fluff on top and use a spatula to spread it out into an even layer. Spray the spatula with nonstick spray before spreading if you're having trouble with it sticking.

Step 6

Finish by spreading a thin layer of the remaining cookie dough on top. Press the dough out flat between your fingers and lay them in rows on top of the marshmallow. It's ok if the marshmallow is showing through. This is actually what you want so the marshmallow seeps through when they're baking so you can see the top when you cut them.

Step 7

Bake them for 25-30 minutes, until the cookies are set and just golden brown. Keep a close eye on them the last 10 minutes to make sure the edges of the cookies and the marshmallow don't burn.

Step 8

Allow the s'mores bars to cool for at least two hours, then use a sharp knife to cut them into 16 squares.