S'mores cookie bars contain graham cracker, brown sugar, marshmallow cream, and chocolate chips. Buy or make marshmallow cream. Homemade recipe note.
– 1/2 cup (8 Tbsp; 113g) unsalted butter– 3/4 cup (150g) packed light or dark brown sugar– 1 large egg, at room temperature– 1 teaspoon pure vanilla extract– 1 cup (125g) all-purpose flour– 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)– 1/2 teaspoon baking powder– 1/4 teaspoon salt– 1 cup (180g) semi-sweet chocolate chip– 1 heaping cup marshmallow creme
Ingredient
Direction
1
Start oven at 350°F (177°C). Parchment an 8-inch or 9-inch square baking sheet, leaving enough overhang on the sides to remove the bars after cooling. Save.
2
A paddle-attached handheld or stand mixer creams butter and brown sugar in a large basin for 2 minutes on medium-high speed. Beat egg, vanilla.
3
Mix flour, graham cracker crumbs, baking powder, and salt in a medium basin. Add the flour mixture to the wet ingredients and beat on medium speed.
4
Add 2/3 graham cookie batter to pan. Estimate.) Sticky, thin dough needs hands. Evenly pour marshmallow creme. Because marshmallow creme sticks, layer evenly.
Add chocolate bits evenly. Flatten the leftover cookie dough on the chocolate chips like the video. Chocolate chips/marshmallow will be exposed without dough for one layer.
5
Bake the bars for 25–30 minutes until softly golden brown. Remove the pan from the oven and set on a wire rack. Cool bars entirely.
6
Use the parchment paper overhang to lift the bars. Cut squares. Cover and keep leftover bars at room temperature for a week.