This is such a fun spin on a summertime classic. I bring to you, S’mores Cookie Bars – one of my nearest and dearest recipes and a blog favorite! You will want to add these to your list of 4th of July recipes to make over your long holiday weekend. These are truly out of this world in flavor and texture and puts the OG s’more to shame real quick (in my opinion). Think if a s’more, cookie, and a brownie had a love child – it would be the SCB (S’mores Cookie Bars).
The graham cracker cookie crust on its own would honestly be a delicious cookie with just chocolate chips. But, the marshmallow creme is the perfect addition to your summer cabin weekend. The amount of that cookie dough I ate before baking these should be a crime. It is so delicious, so I couldn’t be stopped.
Like I stated, it is truly the best dough. Think: a classic chocolate chip cookie dough with graham cracker flavor and chunks. I added crushed up graham crackers at the end to give the dough some crunch and burst of more graham cracker flavor.
On top of the graham cracker crust, you’ve got a fluffy marshmallow layer. I used this marshmallow creme from Whole Foods, but feel free to use any marshmallow fluff you can find. And YES, you need to use marshmallow fluff. Regular marshmallows will not work for this recipe as they tend to crystalize when they bake and you will be left with giant pocket holes in your bars. So, stick to the fluff (it’s better anyways).
I used the 72% dark chocolate baking chips from Trader Joe’s. When I tell you that they are the best chocolate chips for baking, I’m not lying. I don’t know what it is about them, but I used them one time and it is the only chip I’ve used from that day forward. They’re melty, big, and gooey. The flavor is *chef’s kiss*.
I know this sucks, trust me I get beyond impatient when I have allow time for anything that I’ve baked to cool – but this is worth the wait. The first time I made these, I was a gluttonous baboon and cut into them when they were still hot. While yes, they were delicious, I did however completely wreck the bar. You have to let the marshmallow and chocolate cool and set so they hold their shape otherwise you will be left with a gooey, crumbly, broken (but delicious), mess. If you’re serving these for an after-dinner dessert at 7pm, I would bake these at 4pm and let them cool for a couple hours.
Let me know if you make this recipe and leave a comment if you do! ENJOY, MY FRIENDS.