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S’mores Cookie Bars

Gooey, chocolate loaded cookie bars layered with biscuit and toasted marshmallow for the ultimate s’mores-inspired treat.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 9 large squares
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 160 g 1 ⅛ cups plain (all-purpose ) flour
  • 100 g 7 tbsp unsalted butter, melted and cooled
  • 1.5 tsp vanilla extract
  • 85 g ⅓ cup + 1 tbsp light brown sugar, packed
  • 55 g ¼ cup granulated sugar
  • 1 large egg room temperature
  • ¼ tsp baking soda
  • 1/2 tsp salt
  • 160 g 1 ¼ cups chocolate chips, divided
  • 60 g 1 ¼ cups mini marshmallows
  • 6 digestive biscuits or 6 graham crackers, roughly broken

Method
 

  1. Heat oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk melted butter, brown sugar and granulated sugar for about 2–3 minutes until smooth.
  4. Add the egg and vanilla, whisking another minute until slightly pale and creamy.
  5. Add the dry ingredients to the wet and mix gently until combined.
  6. Fold in about ⅔ of the chocolate chips (save the rest for the top).
  7. Line the base with graham crackers or digestive biscuits and spread half the cookie dough evenly over the top.
  8. Add a layer of marshmallows and a sprinkle of remaining chocolate chips.
  9. Drop spoonfuls of the remaining dough on top and gently spread to cover (it doesn’t have to be perfect, the marshmallows will melt through).
  10. Bake for 25–28 minutes, or until the top is golden brown and marshmallows are gooey.
  11. Let the bars cool completely in the pan before slicing. They’ll set as they cool.