S'Mores Cookie Bars
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs (at room temperature)
- 1 ½ teaspoons pure vanilla extract
- 14 ounces marshmallow creme (2 jars)
- 1 ½ cups milk chocolate chips (divided (plus more for topping if desired))
- 3 bars Hershey’s bars (broken into pieces, divided)
- ¼ cup mini marshmallows (for topping, optional)
Method
- Preheat the oven to 350°F/180°C or 160°C fan oven, and line a 9x13 (approx. 23×33 cm) baking pan with parchment paper. Lightly grease it with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Fold in 1 cup of chocolate chips until evenly mixed in.
- Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.
- Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.
- Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.
- Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.
- Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.
- Cut into 12 squares and serve.