S’mores Cookie Bar

 

 

 

 

 

 

 

 

 

 

 

Summer is coming to an end but I couldn’t let it get away without posting a s’mores recipe. I’m one of those people who’s addicted to s’mores anything – ice cream, Starbucks, cereal, Oreos. But with saying that, I am kind of a s’mores-snob. If I’m eating something s’mores, I want it to taste like a s’more. Is that too much to ask? So I set out to create the perfect s’mores dessert that isn’t a s’more but could pass as one. Spoiler alert: I found it. But more importantly – do you think I could say s’more one more time in this paragraph??

I was a little skeptical at first because I’ve had a few s’mores bars in my day and haven’t really been a fan… Until now. I’m kind of ashamed to say I made this twice in four days and devoured it each time. I literally kept a fork next to it because I couldn’t stop snacking. An 8×8 pan of a 5 layer dessert. I. Couldn’t. Stop. So naturally, I’m sharing it with all of you. Do I want to share the s’more goodness? Absolutely. Do I want to have someone else also eat it all so I don’t feel as bad about myself? Possibly.

The absolute best part of this dessert is that it’s SO easy. The only “home-made” part is the cookie dough itself. No one will really know the majority of the layers came straight from boxes and jars. And it’s extremely difficult to mess up. Honestly, I didn’t measure any of my ingredients aside from making my cookie dough. I mixed my graham cracker crumbs until I liked the taste, threw down a good amount of chocolate, and then emptied half of my container of fluff. Easy-peasy.

With that being said, there is one instruction you definitely need to follow: Let the bar cool COMPLETELY before even taking it out of the pan. The first round… I didn’t do this and although my bar was ultra-gooey and warm, it was a sticky mess. It was falling apart before I even cut it up. I know it’ll be challenging, but make sure it’s nice and cool before you eat it all in one sitting. If you’re impatient or in a time crunch, place it in the freezer to speed things up. Keep an eye on it though, you don’t want your top to freeze solid.

Well, there you go. The best dessert of summer, just in time for fall. But really, give this a shot, have fun, and share with family and friends (so you don’t eat it all yourself).

Remember – Stay Hungry


Print Recipe
S'mores Cookie Bar
Prep Time 30 minutes
Cook Time 30 minutes
Servings
large squares
Prep Time 30 minutes
Cook Time 30 minutes
Servings
large squares
Instructions
  1. Preheat oven to 350 degrees
  2. Crush graham crackers or pulse in food processor. Toast for 10 minutes in oven to bring out flavor.
  3. Make batch of cookie dough as directed. Once mixed, add almost all of the graham cracker crumbs, saving some to sprinkle on top when finished.
  4. Line an 8x8 pan with parchment paper, being sure to cover the sides. Spray the parchment with cooking spray. Place 2/3 of the cookie dough into the pan, pressing flat to cover the bottom. Bake for 8 minutes. Remove from oven and let cool.
  5. Once at room temperature, add half of the chocolate, sprinkled evenly over the cookie base. Add all of the marshmallow fluff, spreading over the entire cookie. Top with remaining cookie dough, placing on the marshmallow in small chunks. Sprinkle the remaining chocolate and graham cracker crumbs on top.
  6. Bake for 20-25 minutes, until cookie dough on top is golden brown. Remove from oven and let cool completely before removing and serving.
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