S'mores Cookie Bars
User Reviews
4.7
S'mores Cookie Bars
Description
The crust is made by mixing graham cracker crumbs, granulated sugar, and melted butter, pressed firmly into a 9x13 pan and chilled to set. The cookie dough layer incorporates flour, baking soda, salt, melted but cooled butter, brown and white sugars, vanilla, eggs, chocolate chips, and partially frozen mini marshmallows. The marshmallows are frozen before mixing to prevent complete melting and enhance texture.
The dough is gently spread over the crust and topped with remaining marshmallows partially pressed in. Baking at 350°F until the top begins to brown creates a tender cookie with pockets of soft, melted marshmallow that contrast with the crisp crust beneath.
The bars cool slightly before cutting to achieve sturdy portions combining graham flavor, chocolate, and marshmallow reminiscent of s'mores. This layered bar dessert offers a nostalgic twist on the classic campfire treat.
Ingredients
Graham Cracker Crust:
- 1 3/4 /4 cup graham cracker crumbs
- 1/4 /4 cup granulated sugar
- 1/2 /2 cup butter (8 tablespoons), melted
Cookie Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 /2 cups semisweet chocolate chips
- 1-1/2 /2 cups mini marshmallows frozen
- 2 chocolate bars Hershey brand, 1.55 oz
Instructions
- Preheat the oven to 350 degrees F (165 degrees C). Place marshmallows in freezer if you haven't already (they don't take long to freeze). Spray a 9x13 baking dish with cooking spray.
- For the graham cracker crust: In a medium bowl, combine the crumbs,sugar, and butter until combined. Press into the prepared baking dish.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter (make sure it's mostly cooled), brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and 1 cup of the frozen marshmallows.
- Scoop dough on top of the graham cracker crust and gently press in an even layer. Don't worry about filling the pan too much - the dough will cover all of it as it bakes. Sprinkle remaining 1/2 cup of marshmallows on top slightly pressing in.
- Bake for 18-25 minutes or until top begins to get touches of golden brown. Make sure you bake until the center is set and not jiggly. They will continue to firm up after cooling so be sure not to overbake.
- After bars are done baking, remove pan from oven and let sit for about 5 minutes then carefully place broken candy bar pieces on top. Let cool completely before cutting into squares.
Notes
- Freeze mini marshmallows before mixing to help them hold shape and texture during baking.
- Use your own cookie dough recipe or the provided one for best flavor and texture.
- Press the cookie dough gently to avoid compacting and maintain bars’ chewiness.
User Reviews
Overall Rating
4.7
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