Happy National S’mores Day! S’mores… the perfect treat to make for the dog days of summer! I’ve shared all kinds of S’more desserts here (they are all linked below) and to celebrate the day today I am bringing you S’more Cookie Bars. They look like a blondie but have the texture of a cookie and are topped with melted chocolate and toasted mini marshmallows. YUM!
I started off by making the cookie base by whisking together the dry ingredients in one bowl and creaming together the wet ingredients in another. After combining them I reserved some of the dough and pressed the rest into a 9 x 9 – inch baking pan I lined with parchment paper in an even layer. I then topped the dough with chocolate chips, mini marshmallows and the reserved dough.
After baking in a 350 F preheated oven for about 30 minutes I transferred it to a wire rack to cool completely.
And then using the parchment paper I removed the bars from the pan and sliced them. Final verdict, they were delish and a nice alternative to your traditional s’more. It was almost like eating a deconstructed s’more.
Looking for more twists on the traditional s’more… Check out these recipes:
S’more Cookies Bars
1 cup flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/8 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cups light brown sugar
1 large egg, lightly beaten
1 heaping cup mini marshmallows
1 cup semi-sweet chocolate chips
Preheat the oven to 350 F. Spray a 9 x 9-inch baking pan with non-stick spray and then line with parchment paper, leaving an overhang.
In a medium bowl, whisk together the dry ingredients – flour, graham cracker crumbs, baking powder and salt. Set aside.
In a large bowl cream together the butter and sugar using a handheld mixer on medium speed until the mixture is light and fluffy. Add the egg and continue beating until well combined. With the mixer on low, gradually add in the flour mixture until well combined.
Reserve 1/4 of the dough and press the remaining into the bottom of the prepared pan in an even layer. Top with the chocolate chips and marshmallows. Scatter the reserved dough in clumps on top. Try not to fully cover the chocolate chips and marshmallows.
Bake 25-30 minutes in the preheated oven until the cookie bar is set and the chocolate has melted and the marshmallows are toasted.
Transfer the pan to a wire rack to cool completely. Once cooled, used the overhang to remove from the pan and slice into 12 pieces. Store leftovers in an airtight container at room temperature.
Recipe from Seasons & Suppers