Graham cracker infused cookie dough that is paired with sticky marshmallow fluff and a sprinkling of rich milk chocolate chips!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: bar cookies, s'mores
Servings: 24bars
Author: Sam
Ingredients
2cupsall-purpose flour
2cupscrushed graham cracker crumbsabout 27 squares
1teaspoonbaking powder
1/4teaspoonsalt
1cupunsalted buttersoftened to room temperature
1 1/2cupspacked light brown sugar
1teaspoonvanilla
2large eggs
2cupsmarshmallow toppinglike marshmallow fluff or creme
2cupsmilk chocolate chips
Instructions
Preheat the oven to 350. Line a 9X13-inch pan with foil or parchment paper, leaving some extra overhang on the sides. Spray the foil or parchment paper with cooking spray and set aside.
In a medium bowl, combine the flour, graham cracker crumbs, baking powder, and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Mix in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
Press 2/3 of the dough into the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie dough and gently spread into an even layer. Sprinkle the chocolate chips on top.
Dot the top with the remaining cookie dough. Some of the marshmallow and chocolate chips should peek through. Bake for 30-32 minutes, the bars until golden brown. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.
Notes
Do not sub the marshmallow topping with regular marshmallows for this recipe. If you're like me and spend forever at the grocery store looking for marshmallow fluff, I found it near the peanut butter. You're welcome.I first found this recipe on Mel's blog.