I had the ingredients on hand just waiting to make these bars for over a month when my sister actually made them while we were visiting my parents. I made them last weekend to take to a friend's lake house and I just couldn't get enough. While I like actual s'mores, I much prefer this brownie-like concoction that doesn't require bug repellant and a smelly campfire to make. Who's with me?
S'Mores Cookie Bars
- -2 cups all-purpose flour
- -2 cups crushed graham cracker crumbs (this was about 2 sleeves for me--but guess what? You can buy a box of already crushed crumbs if you like. You will find those in the baking section next to the pre-made graham cracker crusts)
- -1 teaspoon baking powder
- -1/4 teaspoon salt
- -16 tablespoons (yup, that's 2 sticks) butter, softened to room temperature
- -1 1/2 cups packed light brown sugar (I only had dark and we lived)
- -1 teaspoon vanilla
- -2 large eggs
- -2 cups marshmallow topping, like Marshmallow Fluff or Creme
- -2 cups chocolate chips (just dump the whole bag in, OK?)
Preheat the oven to 350 degrees. Line a 9x13 pan with foil, leaving a 2” overhang on the short sides (so you can just pull the whole pan out easily) and spray with cooking spray. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, beat the butter and sugar until light, on medium speed, about 2 minutes. BEat in the eggs and vanilla until well combined. Divide the dough in half. Press half into the bottom of the prepared pan. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top. Scatter the remaining dough over the top in clumps. It doesn’t matter if you don’t cover the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve. They won’t last long.