Credits To

Recipe Box

S’mores Cookie Bars

Credits to Sally’s Baking Addiction

Ingredients

  • 1/2 cup (8 tbsp; 113 g; 1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150 g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1 cup (120 g) graham cracker crumbs (about 8 full-sheet crackers)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (180 g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff”)

Instructions

  1. Preheat oven to 350 F. Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper. Set aside.
  2. In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 2 minutes. Add the egg and vanilla extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed.
  3. Use a food processor to grind the graham crackers into crumbs. Add to a medium bowl, and whisk the flour, graham cracker crumbs, baking powder and salt together. Pour the flour mixture into the wet ingredients and then beat on medium speed until well combined.
  4. Press/spread 2/3 of the graham cracker dough into prepared pan (doesn’t have to be exact, just eyeball it). It will be a thin layer, and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top. This will be tricky because the creme is sticky, but do your best to get an even layer. Layer chocolate chips evenly on top.
  5. Mold the remaining cracker dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallow should be exposed.
  6. Bake the bars for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack to cool completely.
  7. Lift the parchment paper from the pan and cut into squares. Enjoy!

Natalie’s notes

Made 7/25/24. Don’t be afraid to load up on the marshmallow creme and chocolate chips. I wish I had used more of both and left more of the chips/creme exposed. I would also bake for 20 minutes and leave slightly gooey.