S'mores Cookie Bars
With a bit of patience and the willingness to get messy, these S'mores Cookie Bars come together beautifully, complete with that roasted marshmallow look. And, the best part is that you can stock marshmallow fluff and graham crackers in your pantry for fall for an amazing dish that comes together with pantry staples!
Servings 16 bars
Ingredients
- 1 cup butter at room temperature
- 1½ cups packed brown sugar light or dark
- 2 large eggs at room temperature
- 3 teaspoons vanilla extract
- 2 cups flour
- 2 cups crushed graham crackers About 8 full sheets. Pieces should be smaller than a dime.
- 1 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 2 cups marshmallow creme(fluff) or a bit more if desired. I use 2-3 cups.
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. (Or line it with parchment paper that extends up the sides and out of the pan by at least an inch so the bars can be lifted out of the pan once cooled.)
- In a large bowl with an electric mixer or stand mixer, cream the brown sugar and butter until fluffy, about 2 minutes. Next, mix the eggs and vanilla extract until combined, scraping the bowl as needed. It is okay if the mixture appears curdled.
- With a table fork, whisk together the flour, baking powder, and graham crackers in a medium bowl. Slowly add this flour mixture to the mixing bowl and blend on medium speed until combined.
- Take 2/3 of the graham cracker cookie dough(eyeball it) and spread it on the bottom of your prepared baking pan. It will be sticky. Now go crazy and sprinkle on a generous amount of chocolate chips. Then, spread an even layer of marshmallow creme on top by spooning it in sections and spreading it out. This is where it might get messy. Stay calm. Sprinkle the rest of the chocolate chips on top.
- Dollop the rest of the cookie dough into random sections and spread them out into little islands. There should be marshmallow cream and chocolate chips peaking through.
- Bake these S'mores Bars for 30-35 minutes or until the top is golden brown. Remove the pan from the oven and place them on a wire rack. Cool bars completely, cut, and enjoy!!
Notes
Do NOT substitute regular marshmallows for marshmallow creme!
Store bars in an airtight container at room temperature for up to one week.