S'Mores Cookie Bars
Amazing S'Mores Cookie Bars, made from buttery graham cracker cookie dough swirled with marshmallow creme, and two types of chocolate.
Equipment
- 13 x 9 inch baking pan (approx. 23×33 cm)
Ingredients
- 2 ¾ cups (330 g) all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 14 ounces (400 g) marshmallow creme 2 jars
- 1 ½ cups (255 g) milk chocolate chips divided (plus more for topping if desired)
- 3 bars Hershey’s bars broken into pieces, divided
- ¼ cup (12 g) mini marshmallows for topping, optional
Instructions
- Preheat the oven to 350°F/180°C or 160°C fan oven, and line a 9x13 (approx. 23×33 cm) baking pan with parchment paper. Lightly grease it with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Fold in 1 cup of chocolate chips until evenly mixed in.
- Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.
- Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.
- Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.
- Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.
- Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.
- Cut into 12 squares and serve.
Notes
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s'mores bars
- To Halve this Recipe: Cut the recipe in half and bake in an 8x8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
- Make fresh graham cracker crumbs. You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. Use a food processor, or add graham crackers to a ziplock bag and crush them with a rolling pin.
- Store in a single layer or with parchment paper in between layers to keep the bars from sticking together.
- Keep in an airtight container for 2 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.
Nutrition
Serving: 1bar | Calories: 705kcal | Carbohydrates: 106g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 160mg | Fiber: 3g | Sugar: 68g | Vitamin A: 583IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/smores-cookie-bars/