S'mores Cookie Bars!
 
Prep time
Cook time
Total time
 
Author:
Serves: 16-20
Ingredients
  • 1½ cups AP flour
  • ½ cup ground graham crackers
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 stick unsalted butter - room temp
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup brown rice syrup
  • 1 large egg plus 1 egg yolk - room temp
  • 2 tsp. vanilla extract
  • 1 cup marshmallow cream
  • 3 sheets of graham crackers crumbled (not fine, chunks)
  • 1 cup semi-sweet chocolate chips plus about ⅓ cup more for top
  • 1 cup mini marshmallows plus ½ cup more for the top
Instructions
  1. Pre-heat the oven to 350 degrees and spray a 9x9 square baking pan with non-stick spray and line with parchment paper going length and across with the ends hanging over the edge to easily lift out. Spray with more cooking spray and set aside.
  2. In a large mixing bowl add all of the dry ingredients and whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat for about 1 to 2 minutes. Next add the sugars and beat until lighter and fluffier, about another 3 to 4 minutes, scrape down side and bottom of the bowl as needed. Add the brown rice syrup and beat to combine. Next add the egg and yolk one at a time beating after each addition. Add the vanilla extract and mix.
  4. With the mixer running on low, slowly add the dry ingredients and mix until all incorporated and no flour bits remain. Mix in the marshmallow cream, then add the marshmallows and mix to combine. Add the chocolate chips while the mixer in still running on low until evenly incorporated. Last add the crushed graham cracker pieces and slowly mix so you don't break up too much.
  5. Remove bowl from mixer and dump batter into the prepared pan. Evenly spread to cover the entire pan with an off-set spatula or knife. Sprinkle the remaining chocolate chips and marshmallows over the top. Bake on middle rack for 40-45 minutes, rotating halfway through, until the top is puffed, the edges are golden brown and the marshmallows are toasted. Remove from oven allow to cool completely on rack in pan. Once cooled completely you can pull out of the pan using the parchment overhang onto a cutting board. Slice into squares. You could also chill the cooled bars prior to cutting to make it easier to cut and less sticky. Serve at room temp. Store left overs in air-tight container for up to 5 days or in the fridge for a week.
  6. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/08/01/smores-cookie-bars-embrace-your-inner-child/