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S’mores Cookie Bars

Courtesy of: sallysbakingaddiction.com
Graham cracker and brown sugar cookie dough sandwiches, a thick layer of marshmallow creme and
plenty of chocolate chips in these undeniably delicious s’mores cookie bars. They’re chewy, soft, and gooey!
Ingredients:
• 1/2 cup unsalted butter, softened to room • 1/2 teaspoon baking powder
temperature • 1/4 teaspoon salt
• 3/4 cup packed light or dark brown sugar • 1 cup semi-sweet chocolate chips
• 1 large egg, at room temperature • 1 heaping cup marshmallow creme (store-
• 1 teaspoon pure vanilla extract bought “Fluff” will work)
• 1 cup all-purpose flour (spooned & leveled)
• 1 cup graham cracker crumbs (about 8 full-
sheet graham crackers)
Directions:

1. Preheat oven to 350°F. Line an 8-inch square baking It will be a thin layer and the dough is sticky, so use your
pan or 9-inch square baking pan with parchment paper, hands if needed. Spread the marshmallow creme evenly
leaving enough overhang on the sides to easily remove the on top. This will be tricky since the marshmallow creme is
bars when they have cooled. Set aside. sticky, but do the best you can to get an even layer. Layer
2. In a large bowl using handheld or stand mixer fitted with chocolate chips evenly on top. Mold the remaining cookie
a paddle attachment, cream the butter and brown sugar dough into flat pieces and layer on top of the chocolate
together on medium-high speed, about 2 minutes. Add the chips, as pictured. You won’t have enough dough to make
egg and vanilla extract and beat until combined. Scrape one single layer, so some chocolate chips/marshmallow
down the sides and up the bottom of the bowl as needed. will be exposed.
Mixture may appear curdled and that’s ok. 5. Bake the bars for 25-30 minutes or until the top is lightly

3. Whisk the flour, graham cracker crumbs, baking powder, golden brown. Remove from the oven and place the pan
and salt together in a medium bowl. Pour the flour on a wire rack. Cool bars completely.
mixture into the wet ingredients and then beat on 6. Lift the bars out using the parchment paper overhang on
medium speed until combined. the sides. Cut into squares.
4. Press/spread 2/3 of the graham cookie dough into 7. Cover and store leftover bars at room temperature for up
prepared pan. (Doesn’t have to be exact, just eyeball it.) to 1 week.

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