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This s'mores cookie bar recipe transforms the classic campfire treat into a convenient, indulgent dessert you can enjoy year-round without a fire pit. The buttery graham cracker cookie base cradles layers of gooey marshmallow creme and rich chocolate chips, all topped with more cookie dough for that perfect s'mores experience in every bite.
I first made these bars for my nephew's birthday when rain canceled our backyard s'mores plans. They were such a hit that they've become our family's signature dessert for movie nights and potlucks. Even my chocolate-avoiding sister requests these regularly.
Ingredients
- Unsalted butter: softened to room temperature ensures proper creaming with sugar for that perfect cookie texture
- Brown sugar: provides a deep molasses flavor that complements the graham crackers beautifully
- Large egg: at room temperature incorporates more easily for consistent texture
- Pure vanilla extract: enhances all the flavors without overpowering
- All-purpose flour: creates structure while keeping the bars tender
- Graham cracker crumbs: are essential for authentic s'mores flavor look for honey graham crackers for best results
- Baking powder: gives just enough lift without making them cakey
- Salt: balances the sweetness and enhances flavor
- Semi-sweet chocolate chips: offer better flavor than milk chocolate try chunks for extra melty pockets
- Marshmallow creme: provides that classic stretchy gooeyness without disappearing during baking
Step-by-Step Instructions
- Prepare the pan:
- Line your square baking pan with parchment paper allowing overhang on the sides. This step is crucial for easy removal later. Make sure to press the parchment into corners for clean edges.
- Mix the wet ingredients:
- Cream the softened butter and brown sugar for a full two minutes until light and fluffy. This incorporates air that helps your bars achieve the perfect texture. Add the egg and vanilla extract and beat until fully combined. The mixture might look slightly curdled at this stage which is perfectly normal.
- Combine the dry ingredients:
- Whisk together the flour, graham cracker crumbs, baking powder, and salt until evenly distributed. Mixing these separately ensures no pockets of salt or baking powder in your final bars.
- Form the dough:
- Add the dry ingredients to your wet mixture and beat on medium speed just until combined. Overmixing will develop gluten and make your bars tough, so stop once everything is incorporated.
- Assemble the layers:
- Press about two-thirds of the sticky dough into your prepared pan. This bottom layer should be thin but complete with no gaps. Then spread marshmallow creme evenly across the surface. This takes patience as the creme is sticky use slightly damp fingers or an offset spatula for easier spreading. Sprinkle chocolate chips in an even layer over the marshmallow. Finally, flatten small pieces of the remaining dough and arrange them on top. Some marshmallow and chocolate will show through.
- Bake to golden perfection:
- Bake until the top cookie layer turns lightly golden brown, about 25-30 minutes. Watch carefully during the last few minutes to prevent over-browning. The marshmallow creme might bubble slightly around the edges which is normal.
- Cool completely:
- Place the pan on a wire rack and allow the bars to cool completely before cutting. This step is essential for clean cuts and proper texture development.
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The marshmallow creme is truly the star ingredient here. I discovered its magic when attempting to recreate the stretchy pull of perfectly roasted campfire marshmallows. My family has a tradition of rating the perfect s'more pull, and these bars consistently get perfect scores. Last summer, my niece declared these better than actual s'mores, which might be s'mores blasphemy, but I secretly agree.
Storage Tips
These s'mores cookie bars maintain their best quality when stored at room temperature in an airtight container. They'll stay fresh for up to a week, though they rarely last that long in my household. Avoid refrigerating them as this can make the cookie layers become hard and the marshmallow creme stiffen up. For longer storage, follow the freezing instructions in the recipe and remember that thawing completely before serving is essential for the right texture.
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Clever Substitutions
If graham crackers aren't available, digestive biscuits make an excellent substitute. For a chocolate lover's dream, try using chocolate graham crackers instead of regular ones. White chocolate chips can replace semi-sweet for a sweeter, creamier version. For a flavor twist, add a teaspoon of cinnamon to the cookie dough or sprinkle crushed toffee bits between the layers. During fall, pumpkin spice marshmallow creme creates a seasonal variation that pairs beautifully with the graham cracker base.
Serving Suggestions
Serve these s'mores cookie bars slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. For extra decadence, drizzle with warm chocolate sauce just before serving. Cut into small squares for party platters or larger bars for a substantial dessert. These make wonderful additions to lunch boxes or picnic baskets as they travel well without refrigeration. For a dramatic presentation, stack several bars in a tower and dust with powdered sugar or cocoa.
Frequently Asked Questions
- → Can I use regular marshmallows instead of marshmallow creme?
No, regular marshmallows melt into the dough unevenly, creating craters. Always use marshmallow creme for the best texture and flavor.
- → Can I make these bars in a larger pan?
Yes, you can double the recipe and bake it in a 9x13-inch pan. Bake for 35-38 minutes until golden brown.
- → What can I substitute for graham crackers?
If you can't find graham crackers, use ground digestive biscuits as a suitable substitute for the crumbs.
- → How do I store leftover bars?
Store the bars covered at room temperature for up to 1 week. Alternatively, you can freeze them for up to 3 months.
- → Can I use homemade marshmallow creme?
Yes, you can. Make a half batch of homemade marshmallow creme and use 1 1/4 cups in the bars.