April 07, 2012

S'mores Cookie Bars

Guys, two very important things:
(1) I discovered something amazing; and (2) I'm going to share it with you right here, right now!

Let's start with three sweet words that may change your life forever: S'mores Cookie Bars (SCBs).  (What other three words were you thinking?).

If I didn't make this -- and thus, knew all of the ingredients -- I'd believe there was crack laced somewhere between the graham cracker crumbs and marshmallow fluff.  Yes, SCBs are delicious.  Yes, they are super easy to make.  Yes, your buddies will love you even more (that is, if you're willing to share with them).

So ya'll ready to give 'em a try??

S'mores Cookie Bars
recipe from Lovin' From the Oven

Supplies: 8" square baking pan, electric mixer (optional)


  • 1/2 cup unsalted butter, softened by room temperature
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (about 8 crushed graham cracker squares)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-size milk chocolate bars (Hershey's, Crunch, Dove, Symphony, Kit Kats, anything!)
  • 1 1/2 cups marshmallow fluff

1) Preheat oven to 350 degrees F.  Grease a 8" square pan.  (I sprayed mine with PAM).

2) In a large bowl, cream together the butter and sugars until light.  Beat in egg and vanilla extract.

3) In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.  Add to the butter mixture and mix until well combined.  

* For my first batch, I also added some Heath English Milk Chocolate Toffee Bits and semi-sweet chocolate chips because both happen to be sitting in my pantry, demanding attention.

4) Divide dough in half.  Press half of the dough into an even layer in the prepared baking pan. 

5) Place the two king-size chocolate bars on top of the first layer.  The beauty of using king size bars is that they perfectly fit into the 8" pan.  If you're using a less convention size, just make sure that there is no overlap of chocolate (break the pieces so they aren't stacked up).  I used one Hershey's milk chocolate bar (right) and one Hershey's milk chocolate bar with almonds (left).

6) Spread the marshmallow fluff in an even layer on top of the chocolate layer.  I just used a bread knife.

7) Place remaining dough in a single layer on top of the fluff.  The easiest way to do this is to break up the dough into flattened pieces like a puzzle.

8) Last optional step: Sprinkle some sea salt for that lovely sweet, but salty effect.

9) Pop the pan into the oven and bake for about 30-32 min. or until lightly browned.

10) Let it cool in the pan for at least 15 min., cut, and serve.  They taste best when still warm and gooey.

After a very successful first try, I'm determined to make these again, using other types of chocolate.  I know these may take away from the full "s'more" taste, but some ideas to consider:

Most photos from Mike's Candy Bar Wrappers

Happy baking, friends! 

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