{image via Pinterest – because I forgot to take a picture of mine!}
Two weekends ago I was going out of town on a girl’s trip, so I made Michael s’mores cookie bars since he was going to be home alone all weekend! I snapchatted the baking process and several of you requested the recipe, so I thought I’d share it with y’all today!
Before I share the recipe, a few thoughts on these s’mores cookie bars:
- I am not the biggest s’mores fan in the world. I like them but they’re not my jam like say, cookies, are. BUT on a scale of 1-10, I love these s’mores cookie bars a 10. They are AMAZING. (I think Michael would rate them an 11).
- They are super easy to make! I’d say start to finish (not including the baking time), they took me less than 30 minutes!
- Make sure you keep your leftovers (if there are any) in an airtight container so they don’t get stale! In an airtight container though, they stay gooey and fresh for days!
Now on to the recipe! I got this s’mores cookie bars recipe from Sally’s Baking Addiction – one of my go-to websites for dessert recipes! So, all of the credit is her’s! 🙂
[recipe title=”S’mores cookie bars” servings=”10 cookie bars” prep time=”20 mins” difficulty=”easy”]
Ingredients:
1/2 cup salted butter, softened to room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 cup all-purpose flour
1 cup graham cracker crumbs (9 graham crackers)
1/2 teaspoon baking powder
1 and 1/4 cup semi-sweet chocolate chips
1 heaping cup marshmallow creme
Directions:
Preheat oven to 350°F. Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the bars when they have cooled (I used an 8×8 pan because I wanted thicker bars!). Set aside.
In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.
Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. (Sometimes I spray the bottom of a spatula with nonstick spray to spread it around.) Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips will be exposed. That’s ok.
Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares.
Bars stay fresh covered tightly at room temperature for up to 1 week, if they last that long! I enjoy the cookie bars warmed up in the microwave for 20 seconds.
[/recipe]
xo Lauren
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