S’mores season is still in full swing! Although, s’mores season can be all season in my book. But particularly this time of year with all the outdoor (socially distanced) activities (kind of). Any who, young or old, everyone loves a good s’more. Since everybody loves s’mores, everyone is going to love this take on those classic flavors. My S’mores Cookie Bars! Part cookie, part s’more, all delicious!
There are never enough ways you can incorporate those iconic nostalgic s’mores flavors. My last s’mores post was popcorn (you should def make it!) and now s’mores cookie bars! They are addicting, decadent and an indulgence! As they should be! It’s freakin’ dessert, one of life’s little pleasures, that we can control and eat! So never any guilt associated with digging in, finding comfort and eating your feelings…😊!
These are a breeze to make, basically throw everything into your stand mixer until you have a deliciously thick, ooey gooey s’moresy batter. No chill time either (cooling time, but anticipation is the key to happiness…I swear, look it up 😉) just dump into the pan and off it goes to the oven for 40-45 minutes and bada-bing, bada-boom, S’mores Cookie Bars! Yaasss!
The top is a layer of toasted marshmallows just begging you to dig in.
The ends are thick and chewy, just like the crust of your favorite dip dish pizza…only a deep dish s’more!
Chocolate, chunks of graham, toasted marshmallow and gooey marshmallow cream throughout!
The center is reminiscent of sticky toffee or a caramelly texture and chew that really does add more to this little bar that meets the eye!
Just more gratuitous food porn, s’mores food porn.
So, embrace your inner child this weekend (and every weekend) and indulge in my S’mores Cookie Bars! You will be transported to days of yore during a simpler time (like 2019) and relish in the memory provoking, taste bud tickling and good ole’ days of summer inducing bliss!
Happy Weekending & S’moring It!
Diane
- 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
- 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.
- In a large mixing bowl add all of the dry ingredients and whisk to combine. Set aside.
- 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.
- 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.
- 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.
- Enjoy!
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