S’mores Cookie Bars
S’mores Cookie Bars combine the beloved flavors of s’mores into a delectable bar form, perfect for gatherings or a delightful after-dinner treat.
Servings: 24 pieces
Calories: 280kcal
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Use unsalted butter to control the salt levels.
- 1 cup brown sugar, packed This adds moisture and depth of flavor; dark brown sugar will give a richer taste.
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup graham cracker crumbs These provide the classic base flavor; substitute with cookie crumbs if unavailable.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Topping
- 1 cup chocolate chips Use milk, dark, or white chocolate chips depending on preference.
- 1 cup mini marshmallows Regular-sized marshmallows can also be used but chop them into smaller pieces.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
- In a separate bowl, mix together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and mini marshmallows.
Baking
- Spread half of the cookie dough evenly in the bottom of the prepared baking dish.
- Layer some chocolate chips and marshmallows on top, then dollop the remaining cookie dough over the layers.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan before cutting them into squares for serving.
Notes
Make sure your butter is softened for easier mixing. Don't overmix the dough; stop as soon as the flour is incorporated for a soft texture. Let the bars cool in the pan to firm up slightly before slicing to prevent crumbling. Best enjoyed fresh but can be kept for a few days if stored properly.