Description
Delicious and nostalgic S’mores Cookie Bars combining the flavors of graham crackers, marshmallow fluff, and rich milk chocolate chips baked into chewy, gooey bars perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Topping
- 1 1/4 cups marshmallow fluff
- 1 1/2 cups milk chocolate chips or chopped bars
- 1/2 cup mini marshmallows (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal after baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is smooth and well combined, ensuring even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk together graham cracker crumbs, all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overworking it.
- Press Dough into Pan: Press about two-thirds of the dough evenly into the bottom of the prepared baking dish, creating a firm base layer for the bars.
- Spread Marshmallow Fluff: Gently spread the marshmallow fluff over the pressed dough layer, ensuring it covers the surface but does not mix into the dough.
- Add Chocolate Layer: Sprinkle the milk chocolate chips or chopped chocolate bars evenly over the marshmallow fluff layer, adding rich sweetness.
- Top with Remaining Dough: Flatten the remaining dough pieces slightly and patch them over the chocolate and marshmallow layers. It’s okay if some marshmallow peeks through for a rustic look.
- Optional Toppings: Sprinkle mini marshmallows and extra chocolate chips on top for added texture and flavor.
- Bake Bars: Bake in the preheated oven for 25 to 30 minutes or until the edges are golden brown and set, ensuring the bars hold together well.
- Cool and Slice: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang and slicing into 16 squares for serving.
Notes
- Make sure the butter is softened to room temperature to cream properly with sugars.
- Using parchment paper makes removal and slicing easier.
- You can substitute milk chocolate with dark or semi-sweet chocolate if preferred.
- Mini marshmallows on top add a toasted effect when baked but can be omitted if desired.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
