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S’mores Cookie Bars Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 3 hours (including cooling time)
  • Yield: 16 servings

Description

These S’mores Cookie Bars combine the iconic flavors of classic s’mores—graham crackers, marshmallow creme, and chocolate chips—in a deliciously chewy cookie bar form. Perfect for a crowd, these bars have a buttery graham cookie base layered with gooey marshmallow creme and semi-sweet chocolate chips, baked to golden perfection.

Ingredients

Cookie Dough

  • 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

Layers

  • 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 and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, use a handheld or stand mixer fitted with the paddle attachment to cream together the softened butter and brown sugar on medium-high speed for about 3 minutes until light and fluffy. Add the egg and vanilla extract and continue beating until fully combined. Scrape down the bowl’s sides and bottom as needed. The mixture may look curdled, which is normal.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly combined.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients bowl. Beat on medium speed until the cookie dough just comes together.
  5. Layer Dough and Fillings: Press about two-thirds of the cookie dough into the bottom of the prepared pan, forming a thin, even layer. Because the dough is sticky, feel free to use your hands to press it evenly. Spread the marshmallow creme evenly over this dough layer. Though sticky and tricky, aim for an even marshmallow layer. Sprinkle the semi-sweet chocolate chips uniformly on top of the marshmallow creme. Finally, mold the remaining cookie dough into flat pieces and place them over the chocolate chips in an uneven layer; some marshmallow and chocolate chips may remain exposed.
  6. Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until the top layer of cookie dough is lightly golden brown.
  7. Cool and Slice: Remove the pan from the oven and transfer it to a wire rack to cool completely. Once cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares.
  8. Store: Store any leftover bars covered at room temperature for up to one week.

Notes

  • Use room temperature ingredients for best mixing results, especially butter and egg.
  • Pressing the dough layers evenly ensures even baking and structure.
  • Marshmallow creme can be store-bought or homemade; homemade marshmallow creme will yield similar results.
  • Bars can be stored at room temperature for up to one week, or wrapped tightly and refrigerated for longer freshness.
  • If you want gooier bars, shorten baking time slightly; for firmer bars, bake closer to 30 minutes.
  • For easier removal, be sure to leave enough parchment paper overhang on the pan’s sides.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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