S'mores Cookie Bars (Print Version)

# Ingredients:

→ Dough Ingredients

01 - 1/2 cup (113g) unsalted butter, softened to room temperature
02 - 3/4 cup (150g) packed light or dark brown sugar
03 - 1 large egg, at room temperature
04 - 1 teaspoon pure vanilla extract
05 - 1 cup (125g) all-purpose flour, spooned and leveled
06 - 1 cup (120g) graham cracker crumbs, about 8 full-sheet graham crackers
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Filling and Topping

09 - 1 cup (180g) semi-sweet chocolate chips
10 - 1 heaping cup marshmallow creme (store-bought Fluff or homemade)

# Instructions:

01 - Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars after cooling. Set aside.
02 - Using a handheld or stand mixer fitted with a paddle attachment, cream together the softened butter and brown sugar on medium-high speed for about 2 minutes. Add the egg and vanilla extract, and mix until combined. Scrape down the sides and bottom of the bowl as needed.
03 - In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt until combined. Gradually add the dry mixture to the wet mixture and beat on medium speed until well incorporated.
04 - Press or spread 2/3 of the dough into the prepared pan. Spread the marshmallow creme evenly on top, using your hands or a spatula if needed. Layer the chocolate chips evenly over the marshmallow creme. Flatten portions of the remaining dough and layer on top of the chocolate chips, leaving some chips and marshmallow exposed.
05 - Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack to cool completely.
06 - Once cooled, lift the bars from the pan using the parchment paper overhang. Cut into squares and serve. Store leftovers covered at room temperature for up to 1 week.

# Notes:

01 - For best results, use marshmallow creme rather than regular marshmallows, as marshmallows melt and create an uneven texture.
02 - The recipe can be doubled for a 9×13-inch pan with a slightly increased baking time of 35-38 minutes.
03 - For non-US readers, digestive biscuit crumbs can be used in place of graham cracker crumbs.

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