S’mores Cookie Bars

They’re everything you want in a campfire treat minus the campfire… and mosquitos

Yield: 9 large bars or 16 small bars | Prep Time: 15 minutes | Bake Time: 25 minutes | Total Time: 40 minutes

What Makes These Irresistible?

A graham cracker-brown sugar cookie dough hugs layers of gooey marshmallow creme and melty chocolate chips in these stacked s’mores bars. They’re everything you want in a campfire treat minus the campfire. Bonus: they slice cleaner than a traditional s’more and stack beautifully for summer parties.

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Ingredients

• ½ cup unsalted butter, softened (113g)

• ¾ cup packed light or dark brown sugar (150g)

• 1 large egg, at room temp

• 1 tablespoon vanilla extract

• 1 cup all-purpose flour (125g)

• 1 cup graham cracker crumbs (about 8-9 full cracker sheets) (120g)

• ½ tsp baking powder

• ¼ tsp salt

• 2 cups marshmallow fluff

• 1 cup semi-sweet chocolate chips (180g)

Instructions

1. Preheat the oven: Preheat oven to 350°F (177°C). Line an 8- or 9-inch square pan with parchment paper.

2. Prepare Wet Ingredients: Cream butter and brown sugar together on medium-high speed (2 min). Add egg and vanilla; beat until smooth-ish.

3. Prepare Dry Ingredients: In a separate bowl, whisk flour, graham crumbs, baking powder, and salt. Slowly add to wet mixture and beat until combined.

4. Assemble the Bars: Press roughly ⅔ of the dough into the bottom of the pan. It will be sticky, just use your hands!

5. Spread marshmallow creme layer over the bottom layer. It’s messy. Do your best.

6. Scatter chocolate chips across the top.

7. Flatten remaining dough into patches and layer them on top. It won’t cover the marshmallow layer completely which is totally what we’re going for!

8. Bake for 25–30 minutes, or until the top is golden. Cool completely before slicing.

Notes:

1. Don’t overbake! The marshmallow layer firms as it cools—these bars are best when just set with golden edges.

2. “But let all who take refuge in You rejoice; let them ever sing for joy.” —Psalm 5:11

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