S'mores Cookie Bars

These S'mores Cookie Bars are ooey, gooey and so easy to make. They have a thick layer of milk chocolate and marshmallow in the middle, then chewy graham cracker cookie dough on the top and bottom.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: S'mores Cookie Bars

Servings: bars

Author: Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

¾ cup unsalted butter melted and cooled slightly
½ cup brown sugar I used light, dark works too
¼ cup granulated sugar
1 large egg
1 large egg yolk in addition to the whole egg
2 teaspoons vanilla extract
1½ cup all-purpose flour
¼ teaspoon salt
½ cup graham crumbs about 5 sheets of graham crackers
2 4 ounce Hershey's Milk Chocolate Bars or 4 100 gram bars (for those in Canada), or about 1½ cups chocolate chips
1½ cups marshmallow fluff about ½ of a 16 ounce container

Instructions

Preheat the oven to 350℉ (180℃). Line an 8x8 inch (20x20 cm) square pan with parchment paper so that there's an overhang around the sides.

Make the Cookie Dough

In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until the melted butter no longer sits on top of the sugar.
Whisk in the egg, additional egg yolk and vanilla extract until combine.
Whisk/stir in the flour and salt until no lumps remain.
Stir in the graham crumbs until evenly distributed throughout the dough.

Assemble the Bars

Scoop out 1 cup of dough (this is for the top half).
Press the remaining dough into the bottom of the prepared pan (reserving the 1 cup for the top).
Place a layer chocolate on top of the dough (or sprinkle with chocolate chips to create an even layer). Depending on the size of your chocolate bars, you will need to break them a bit to create an even layer.
Spoon the marshmallow fluff on top of the chocolate and spread into an even layer.
With the reserved cookie dough, scoop into balls/dollops (about 1-2 tablespoons each) and then flatten into disc shapes. Place the flattened dollops on top of the marshmallow layers. Try to cover as much of the marshmallow layer as possible - but leaving some marshmallow to show through.

Bake & Slice

Bake in the middle of the preheated oven for about 30-35 minutes or until the top is golden and the marshmallow is starting to puff up where exposed.
Cool the bars in the pan - I let mine cool for about 4 hours, and they were still nice and gooey. For the cleanest cuts, cool for at least 8 hours.
When ready to bake, lift the bars out of the pan using the overhang of the parchment paper. Place on a cutting board and slice with a sharp knife.

Nutrition