Chocolate Chip Cookie Smores Bars
User Reviews
4.5
-
Prep Time
8 mins
-
Cook Time
17 mins
-
Additional Time
3 hrs
-
Total Time
3 hrs 25 mins
-
Servings
12
-
Calories
309 kcal
-
Course
Baked Goods
-
Cuisine
International
Chocolate Chip Cookie Smores Bars
Description
This dessert combines refrigerated chocolate chip cookie dough pressed into a pan as the base and top layers, enclosing melted chocolate bars and marshmallow creme mixed with graham cracker crumbs. Baking until the top is lightly golden creates bars with a tender, slightly underbaked texture for maximum gooeyness. The marshmallow creme spreads sticky sweetness evenly across the chocolate layer, which melts into the cookie layers during baking.
The graham cracker crumbs add a bit of subtle texture contrast and flavor, mimicking classic s'mores components. Cooling the bars for several hours or overnight allows them to set firmly enough to cut cleanly while keeping a soft center.
This recipe yields bars that keep airtight for up to five days, making them convenient for make-ahead dessert or snack options. Using nonstick foil and a cookie sheet under the pan helps manage potential spills during baking for easier cleanup. Slight breaks or cracks in the dough top layer can be pressed back together before baking without compromising the final texture.
Ingredients
- Chocolate Chip Cookie dough softened to room temp, two 16-ounce packages; refrigerated prepared
- chocolate bars or your favorite chocolate bars, two 4.4-ounce extra large
- marshmallow creme one 7-ounce jar
- ½ cup graham cracker crumbs
Instructions
- Preheat oven to 350F, line a 9x9-inch baking pan with heavy duty nonstick aluminum foil for easier cleanup, spray with cooking spray, and press one of the slabs of cookie dough into the bottom of the pan creating a smooth flat layer.
- Add the chocolate bars.
- Add the marshmallow creme and spread it evenly as best you can using a spatula. It's sticky, take your time, and do the best you can.
- Evenly sprinkle with the graham cracker crumbs.
- Slightly flatten the second package of cookie dough onto the white carboard insert it comes with using your palm. Transfer it as best you can to the pan. If it breaks, cracks, or rips, smoosh the dough back together with your fingers the best you can. It will likely all spread together while baking.
- Bake for approximately 16-18 minutes, or until the top is lightly golden browned, or as done as desired. I prefer this recipe slightly underbaked for maximum gooey factor.
- Allow bars to cool for at least 3 hours, or overnight, in the pan before slicing and serving. Slicing earlier will result in messy bars that may fall apart.
Notes
- Store bars in an airtight container to keep fresh for up to 5 days.
- Press cookie dough evenly when layering; if cracks occur, gently press dough together before baking.
- Using nonstick foil and placing the pan on a baking sheet protects your oven from overflow during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 309kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 2mg | 1% |
| Sodium | 155mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
