S’mores Cookie Bars

Ingredients

• 185 g all-purpose flour
• 0.5 cup unsalted butter (Melted and cooled)
• 1 tbsp vanilla bean paste
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar
• 1 large egg (Room temperature)
• 0.5 tsp baking soda
• salt (Pinch)
• 1.5 cups semisweet chocolate chips (Add 1 cup to the dough; reserve the remaining 1/2 cup for layering)
• 1.5 cups mini marshmallows
• 8 sheets graham crackers
• parchment paper (For lining the 9 × 9-inch baking dish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9 × 9-inch baking dish with parchment paper.

2. 2

   In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Mix well, then set the dry mixture aside.

3. 3

   In a separate bowl, combine the melted, cooled butter, light brown sugar, and granulated sugar. Mix for about 3 minutes, until a smooth paste forms.

4. 4

   Crack in the room-temperature egg and add the vanilla bean paste. Whisk for 2–3 minutes, until the batter becomes lighter in color.

5. 5

   Add the dry mixture to the wet mixture. Add 1 cup of the chocolate chips, reserving the remaining chocolate chips for later.

6. 6

   Mix the cookie dough just until combined. Do not overmix.

7. 7

   Arrange the graham crackers in a layer covering the base of the parchment-lined baking dish.

8. 8

   Spread half of the cookie dough evenly over the graham cracker layer.

9. 9

   Add a layer of mini marshmallows over the cookie dough.

10. 10

    Scatter the reserved chocolate chips over the marshmallows.

11. 11

    Spread the remaining cookie dough over the top.

12. 12

    Bake for 25–28 minutes, until the marshmallows are melted and the cookie dough is lightly golden on top.

13. 13

    Let the cookie bars cool completely before cutting and serving.

Notes

The source does not specify how many bars to cut; 16 servings is an estimate based on a 9 × 9-inch pan. Cool completely before cutting for cleaner slices.

Nutrition per serving

• dessert
• cookie bars
• baked
• American
• s’mores
• vegetarian