It’s supposedly the beginning of Fall around the country and while it doesn’t quite feel that way in Arizona it has cooled down to 90 degrees and so I’m calling that Fall. And with the “cooler” temps comes anything and everything s’mores. Whose ever idea it was to combine chocolate, graham cracker and marshmallow is just pure genius. Every time I’m around a campfire that’s instantly what I think of – where and how can I get my hands on some s’mores. Okay, maybe it’s a slight addiction, but I’m okay with that. In the meantime, since there is no campfire in my future I opted to try out this s’more cookie bar recipe. And let me tell you, it’s pretty darn tasty. The cookie is incredibly soft and chewy, while the marshmallow stay ooey gooey and the chocolate chips are rich and melted. Definitely a great fall treat to have around the house for visitors, children or any type of guests. I mean, if your visitor doesn’t like s’mores should they really be allowed in your home? Just kidding….sort of.
1/2 cup salted butter, softened to room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 cup all-purpose flour (I use unbleached)
1 cup graham cracker crumbs (9 graham crackers approximately)
1/2 teaspoon baking powder
3/4 – 1 cup semi-sweet chocolate chips
1 heaping cup marshmallow creme
Step 1: Preheat oven to 350 degrees.
Step 2: Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving some to overhand on the sides. This makes for easy removal once the bars have cooled.
Step 3: In a large bowl, use a mixer to cream butter and brown sugar together on medium-high speed. Beat for a couple of minutes until smooth and combined.
Step 4: Add vanilla extract and egg to butter/sugar mixture beating until combined.
Step 5: In a small bowl, toss the flour, graham cracker crumbs and baking powder together until combined.
Step 6: With the mixer on low, slowly add the dry ingredients into the wet ingredients and mix until combined.
Step 7: Press 2/3 of the dough into the prepared pan.
Step 8: Spread the marshmallow creme on top. The marshmallow creme will be sticky, so trying coating the back of a spatula with cooking spray to spread the creme over the dough.
Step 9: Sprinkle the marshmallow with chocolate chips.
Step 10: Mold the remaining dough into flat pieces and place over the chocolate chips. There won’t be enough dough to make a full layer over the chocolate chips, so some will be exposed which is fine.
Step 11: Bake the bars for 25-30 mins or until the top is lightly golden brown.
Step 12: Allow to cool completely before cutting.
Bars stay fresh covered tightly at room temperature for up to 1 week.
1.) If all you have is unsalted butter on hand, no problem, just add 1/4 teaspoon of salt to the dry ingredients (step 5).
2.) When I made these the first time I thought it was a little too chocolately compared to the other flavors, so I’ve cut down the amount of chocolate chips from the original recipe (from Sally’s Baking Addiction). I think the 3/4 – 1 cup suits me better. But you do you. Feel free to add more or less of the chocolate chips or marshmallow creme.
3.) For the flour I like to use unbleached All-Purpose flour, but you can certainly use the bleached version or the white-wheat flour to achieve the same results.
recipe adapted from Sally’s Baking Addiction