Description
These S’mores Cookie Bars combine a buttery graham cracker and brown sugar cookie base with a gooey marshmallow creme layer and melty semi-sweet chocolate chips. Baked to golden perfection, these bars capture the classic campfire treat in an easy-to-make dessert perfect for sharing and satisfying your sweet tooth cravings.
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
Layer & Topping
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)
Instructions
- 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 after baking. Set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, 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, then beat until combined. Scrape down the sides and bottom of the bowl as needed. The mixture might look curdled—this is normal.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until well combined.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, beating on medium speed until fully incorporated into a sticky dough.
- Form Bottom Layer: Press about two-thirds of the graham cookie dough into the prepared baking pan. Use your hands if necessary to spread the dough into a thin, even layer.
- Add Marshmallow Creme: Carefully spread the marshmallow creme evenly over the cookie dough base. Since marshmallow creme is sticky, do your best to create an even layer.
- Layer Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the marshmallow layer.
- Top with Remaining Dough: Press and mold the remaining cookie dough into flat pieces and layer them over the chocolate chips. It’s okay if some chocolate chips or marshmallow remain exposed.
- Bake: Bake the bars for 25 to 30 minutes, or until the top is lightly golden brown.
- Cool and Slice: Remove the pan from the oven and set it on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into 16 squares.
- Store: Store any leftover bars covered at room temperature for up to one week.
Notes
- Using parchment paper with an overhang makes it easy to lift out the bars for cutting and serving.
- For best results, ensure butter and egg are at room temperature before starting.
- You can substitute store-bought marshmallow creme with homemade if preferred.
- Press the dough gently when layering the top to avoid mixing the marshmallow and chocolate chips layers.
- Bars can be stored at room temperature in an airtight container for up to a week or frozen for longer storage.
