S’more Cookie Bars are the perfect blend of thick and chewy graham cracker cookie, gooey marshmallow and semi-sweet chocolate. A great dessert to bring to your summer BBQ or to enjoy all year long.
The S’more Cookie Bars are ridiculously easy to make and serve a large group, making them the perfect treat to take along to your Canada Day or 4th of July party this weekend. I brought these to a friend’s BBQ a couple weeks back and everyone raved about them. They’re soft and chewy, but have that summertime s’more flavour combination.
Dare I say, I actually prefer these S’more Cookie Bars to actual s’mores you make on the fire. No everyone can have a bonfire where they live but that doesn’t have to stop you from enjoying a variation of the classic summertime treat.
The trick to getting that soft gooey marshmallow layer is to use marshmallow creme or fluff. Do not try to substitute this with marshmallows or they’ll just melt and disappear, and you won’t be able to taste them.
- 2 cups graham cracker crumbs
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1-1/2 cup brown sugar, packed
- 1 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 7oz marshmallow fluff (almost a whole jar)
- 1 bag (12 oz / 270g) semi-sweet chocolate chips (approx 2 cups)
- Preheat oven to 350°F. Line a 9" x 13" baking dish with tin foil.
- In a medium bowl, combine graham cracker crumbs, flour, baking powder and salt.
- In a large bowl attached to a stand mixer, cream the brown sugar and butter for two minutes or until light and fluffy. Add in eggs and vanilla; beating until well combined. Reduce mixer to low and add in dry ingredients, mixing until just combined.
- Press ¾ of the dough mixture into the bottom of the prepared baking dish.
- Dollop the marshmallow fluff on top and spread in an even layer as best you can. A spoon dipped in hot water, with excess water shaken off, can make spreading easier.
- Sprinkle on chocolate chips.
- Crumble the remaining dough on top.
- Bake for 28-30 minutes or until the top is golden brown.
- Allow to cool for 10 minutes before removing from the pan with the foil. Cool completely before cutting into bars.
Preheat oven to 350°F. Line a 9″ x 13″ baking dish with tin foil. In a medium bowl, combine graham cracker crumbs, flour, baking powder and salt.
In a large bowl attached to a stand mixer, cream the brown sugar and butter for two minutes or until light and fluffy. Add in eggs and vanilla; beating until well combined. Reduce mixer to low and add in dry ingredients, mixing until just combined.
Press 3/4 of the dough mixture into the bottom of the prepared baking dish.
Dollop the marshmallow fluff on top and spread in an even layer as best you can. A spoon dipped in hot water, with excess water shaken off, can make spreading easier. Sprinkle on chocolate chips.
Crumble the remaining dough on top.
Bake for 28-30 minutes or until the top is golden brown.
Allow to cool for 10 minutes before removing from the pan with the foil. Cool completely before cutting into bars.
