S’mores Cookie Bars with Marshmallow Frosting
These s’mores cookie bars are everything you love about classic campfire treats...reimagined! Soft graham cracker cookie dough, melty chocolate filling, and marshmallow icing come together in one perfect for sharing, summer time treat!
Equipment
- square 8x8 metal baking pan
Ingredients
Graham Cracker Cookie Crust
- 1 cup unsalted butter room temperature
- 1 1/4 cup powdered sugar
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 1 1/2 cups all-purpose flour *See notes below for measuring*
- 1 cup finely ground graham cracker crumbs
- 1/2 teaspoon fine sea salt
Chocolate Filling
- 3/4 cup dark or semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 large egg
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla
- 1 tablespoon cocoa powder
- 1/4 teaspoon fine sea salt
Marshmallow Frosting
- 3.5 ounces marshmallow creme
- 1.5 ounces cream cheese softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla paste
- Graham cracker crumbs for topping
Instructions
- Line an 8x8 metal baking pan with parchment paper to cover all four sides. Set aside.
- In a stand mixer bowl or with a hand mixer, cream the butter and powdered sugar together. Pulse it first, so that the sugar doesn’t fly everywhere!
- Once combined, mix in the egg and vanilla until well combined. Then fold in the flour, graham cracker crumbs, and salt.
- Split the dough in half, evenly spreading one half into the prepared baking pan (roughly 345 grams for each portion). Then, remove the parchment paper, place the layer on a plate or cutting board, and set it aside. Re-line the baking pan the same way, and evenly spread the remaining dough into the bottom of the pan again. Chill both in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 325°F.
- Then, make the chocolate filling. Melt the chocolate chips and butter together until smooth. Whisk in the egg, brown sugar, and vanilla until combined. Then, whisk in the cocoa powder and salt.
- Remove both layers of cookie dough from the fridge. Pour the chocolate filling over the bottom layer in the baking pan, evenly spreading it to fill the pan. Then, carefully remove the parchment paper from the top layer and place it upside down (flat side up) on top of the filling.
- Bake in the preheated oven for 40-45 minutes, or until the top is puffy and the edges are golden brown. You may notice the top appears slightly blotchy in the center, which is normal! Let the pan cool on a wire rack for 2-3 hours, or until completely cool.
- To make the marshmallow icing, combine the marshmallow creme and cream cheese in a medium bowl with a spoon until smooth. Then, whisk in the heavy cream and vanilla until smooth.
- Spread the marshmallow icing over the top of the s’mores bars. Set aside to let the icing set, about 30 minutes. Sprinkle with extra graham cracker crumbs if desired.
- Then, use a sharp knife, running it under hot water and wiping it clean between cuts, and cut it into 15 bars.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 3-4 days.
