How do I prevent the marshmallow fluff from sticking to the knife or spatula when spreading it over the cookie base?

Coat your knife, spatula, or spoon with a bit of non-stick cooking spray or water before spreading the marshmallow fluff because doing so will help it to glide more easily.

Can I use any type of chocolate for the chocolate layer?

Yes, you can use your preferred type of chocolate, whether it's milk chocolate, semi-sweet, or dark chocolate. You can use chocolate chips, chocolate chunks, or even full chocolate bars!

When are s'mores cookie bars done baking?

The bars are done when they turn golden brown around the edges. A toothpick or cake tester inserted into the center comes out with some moist crumbs but no wet batter.

S'mores Cookie Bars - Sweets by Elise

Description

Indulge in the perfect union of campfire nostalgia and homemade goodness with these irresistible S'mores Cookie Bars. Effortlessly made in a single bowl with no need for a mixer, these treats combine a simple graham cracker cookie base, gooey marshmallow fluff filling, and a rich and indulgent chocolate layer with extra chocolate chips on top!

Ingredients

Scale

1 cup (220g) unsalted butter, melted
1 cup (240g) light brown sugar, packed
½ cup (105g) granulated sugar
2 large eggs (100g), room temperature
2 teaspoons vanilla extract
2 ½ cups (350g) all purpose flour
1 cup (120g) crushed graham cracker crumbs
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
3 cups marshmallow creme
2 cups (360g) chocolate chips of choice

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Instructions

Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch glass baking pan with parchment paper to ensure the cookie bars come out of the pan cleanly after baking.
In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
Pour all purpose flour, crushed graham cracker crumbs, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
Transfer about ½ of the cookie dough to your prepared 9x13 inch dish and press the dough into the pan evenly.
Spread the marshmallow creme evenly across the cookie dough.
Push the chocolate chips and/or chunks into the marshmallow creme before flattening the remaining ½ of the cookie dough into disks and placing them on top of the chocolate chips.
Bake the cookie bars for 21-25 minutes or until the edges look light golden brown, the tops look slightly pale and just barely turning golden in color, and the centers look slightly soft and shiny. A toothpick inserted into the center of the cookie bars should come out with just a bit of batter on it, as the cookie bars will continue to cook in the pan as they cool.
Allow the cookie bars to fully cool before slicing and storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days, in the fridge for up to a week, or in the freezer for up to 4 months.

Notes

Bake Time: To avoid overbaking cookie bars, start checking for doneness a few minutes before the recommended baking time and remove them from the oven when the edges are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Freezing: For longer storage, freeze the bars by wrapping them individually in plastic wrap or aluminum foil and then placing them in an airtight container or a resealable freezer bag for up to 4 months. Thaw at room temperature or warm in the microwave or at 350 degrees Fahrenheit to desired heat to get an even chewier texture.

Keywords: S'mores Bars, S'mores Cookie Bars, Graham Crackers, Marshmallow Fluff