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S’mores Cookie Bars (Recipe + Video)

S'mores Cookie Bars (Recipe + Video) - featured image
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These delightful bars capture all the gooey, chocolatey, graham cracker goodness of s’mores without needing a campfire.

Ingredients

Scale
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)

Instructions

  1. Preheat your oven to 350°F (177°C).
  2. Line an 8-inch or 9-inch square baking pan with parchment paper, allowing enough overhang on the sides to easily remove the bars later.
  3. Set the prepared pan aside.
  4. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and brown sugar together on medium-high speed.
  5. Mix for about 3 minutes until the mixture is light and fluffy.
  6. Add the room temperature egg and vanilla extract to the creamed mixture.
  7. Beat until just combined.
  8. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are incorporated.
  9. In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
  10. Pour the dry flour mixture into the wet ingredients in the large bowl.
  11. Beat on medium speed until the ingredients are just combined and a cookie dough forms.
  12. Press about two-thirds of the graham cookie dough evenly into the bottom of the prepared pan.
  13. Spread the marshmallow creme evenly over the pressed cookie dough layer.
  14. Layer the semi-sweet chocolate chips evenly on top of the marshmallow creme.
  15. Mold the remaining cookie dough into flat pieces.
  16. Layer these flat cookie dough pieces on top of the chocolate chips, leaving some chocolate chips and marshmallow exposed.
  17. Bake the bars in the preheated oven for 25-30 minutes.
  18. Bake until the top is lightly golden brown.
  19. Remove the pan from the oven and place it on a wire rack.
  20. Cool the bars completely in the pan before attempting to cut them.
  21. Once completely cooled, use the parchment paper overhang to lift the bars out of the pan.
  22. Cut the bars into squares.
  23. Serve and enjoy!

Notes

Ensure butter and egg are at room temperature for the best texture.
Line your baking pan with parchment paper with an overhang for easy removal.
Do not overmix the dough after adding flour to keep the bars tender.
Cool the bars completely before cutting to prevent a messy, gooey texture.

Find it online: https://timelesscrumb.com/smores-cookie-bars-recipe/