These glorious blondie cookie bars are fashioned after a S’mores starting with a buttery, graham cracker base and ending with fissures of gooey marshmallows and decadent chocolate running throughout.
Bookmarked for a while, I actually tried these bars a month or so ago and they failed miserably because I had the bright idea to sub “real” marshmallows for the fluff. Bad idea – the marshmallows completely melted and disappeared while baking.
Once I came around to the idea of using the marshmallow fluff in something other than this honey butter, these bars turned out magically delicious. Downright addicting, even.
See How to Make Them Here!
I loved the unique texture and flavor of graham crackers in an otherwise blondie-look-alike. Plus, the brilliance of these S’mores bars is that my kids can enjoy the flavors of a classic S’mores without their anxiety-ridden mother worrying they will jump into the fire pit trying to rescue their burning marshmallow. I’m all about S’mores safety.
So what if my kids are the only ones who reach adulthood thinking a S’mores Cookie Bar is the only way to eat a S’mores? With cookie bars this delicious, they won’t hold a grudge against me too long. I hope.
S’mores Cookie Bars
- 2 cups all-purpose flour
- 2 cups crushed graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) butter, softened to room temperature
- 1 1/2 cups packed light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups marshmallow topping, like Marshmallow Fluff or Creme
- 2 cups milk or semisweet chocolate chips
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
- In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. 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. Don’t worry about completely covering 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.
Don’t be tempted to substitute mini-marshmallows for the fluff/creme. I tried it that way and the marshmallows completely dissolved in the oven. The marshmallow fluff/creme stays gooey and soft in the oven.
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Recipe Source: adapted slightly from All You (May 20, 2011 Issue)