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S’mores Cookie Bars (Recipe + Video)

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Chewy graham cracker cookie bars layered with gooey marshmallow creme and melty chocolate chips – all the s’mores flavor without the 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 the oven to 350°F (177°C).
  2. Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper.
  3. Ensure the parchment paper has enough overhang on the sides to easily remove the bars later.
  4. Set the prepared pan aside.
  5. In a large bowl, combine the softened unsalted butter and brown sugar.
  6. Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed for about 3 minutes.
  7. Add the large egg to the creamed mixture.
  8. Add the pure vanilla extract to the mixture.
  9. Beat until the egg and vanilla are just combined.
  10. Scrape down the sides and up the bottom of the bowl as needed to ensure everything is incorporated.
  11. In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
  12. Pour the dry flour mixture into the wet ingredients in the large bowl.
  13. Beat on medium speed until the ingredients are just combined and no streaks of flour remain.
  14. Press or spread approximately 2/3 of the graham cookie dough evenly into the prepared pan.
  15. Use your hands if needed to spread the sticky dough into a thin layer.
  16. Spread the heaping cup of marshmallow creme evenly on top of the cookie dough layer.
  17. Layer the semi-sweet chocolate chips evenly over the marshmallow creme.
  18. Mold the remaining 1/3 of the cookie dough into flat, irregular pieces.
  19. Layer these flat cookie dough pieces on top of the chocolate chips, allowing some chocolate chips and marshmallow to remain exposed.
  20. Bake the bars for 25-30 minutes.
  21. Bake until the top is lightly golden brown.
  22. Remove the pan from the oven.
  23. Place the pan on a wire rack.
  24. Cool the bars completely in the pan before attempting to cut them.
  25. Lift the cooled bars out of the pan using the parchment paper overhang.
  26. Cut the bars into squares.
  27. Cover and store any leftover bars at room temperature.

Notes

Ensure butter and egg are at room temperature for best mixing results.
Do not overbake; look for a lightly golden top to keep the center gooey.
Cool bars completely before cutting to prevent a sticky mess.
Use parchment paper with plenty of overhang for easy removal from the pan.

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