S’mores Cookie Bars
Classic graham biscuit cookie bars with chocolate chips, a soft marshmallow-and-chocolate filling, and a toasted vegetarian marshmallow topping. Makes 24 generously chocolatey snack bars. Batch yield: 24 bars, cut in a 4 × 6 grid; approximately 1.44 kg after baking and cooling. One serving: 1 bar, approximately 60 g after baking and cooling. Allow about 3 hours 52 minutes from refrigerated butter to cut bars. Prep time is all non-oven elapsed time: 45 minutes for butter softening, 30 minutes of hands-on preparation, topping and cutting, and 120 minutes of complete cooling. Preheating overlaps the final 15 minutes of butter softening and is not counted again. Oven time is approximately 37 minutes total: 30 minutes before topping plus 7 minutes afterward, with one tin and no sequential tray batches. The topping pause is included in active preparation. No chilling is required. Add time if the centre needs further baking or cooling. Appliances: Oven; Electric hand mixer. Equipment: 23 × 33 cm metal baking tin, at least 5 cm deep; Baking parchment; Digital kitchen scales; 5 ml measuring spoon; Mixing bowls; Silicone spatula; Wire cooling rack; Skewer; Instant-read food thermometer; Sharp knife; Chopping board. Allergens: Contains wheat, milk and eggs. Chocolate commonly contains soy lecithin, and some vegetarian marshmallows contain soy; check the actual product labels. Use explicitly gelatin-free vegetarian marshmallows and vegetarian-suitable chocolate and crackers. Nutrition is estimated per one bar and varies by brand. Storage: Cool completely before packing in an airtight container, separating layers with baking parchment. Keep for up to 3 days at cool room temperature or up to 5 days refrigerated, counted from baking. Freeze individual bars for up to 2 months. Thaw wrapped at room temperature for about 2 hours; the marshmallow topping may become slightly stickier after freezing.
195 min
Prep
37 min
Cook
24
Serves
279
Calories
Macros · per serving
3g protein
42g carbs
11g fat
Ingredients
For 24 servings
- 150 g Unsalted butter
- 200 g Light brown sugar
- 100 g Granulated sugar
- 2 eggs Large eggs, about 100 g without shells
- 5 ml Vanilla extract
- 280 g Plain all-purpose flour
- 5 g Bicarbonate of soda
- 4 g Fine salt
- 125 g Milk chocolate chips
- 125 g Semi-sweet chocolate chips
- 120 g Gelatin-free vegetarian mini marshmallows
- 120 g Milk chocolate bar
- 200 g Graham crackers
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 45 minutes, until soft enough to indent easily but not melted. During the final 15 minutes, preheat the oven to 180°C conventional / 350°F, or 160°C fan.
- 2
Line a 23 × 33 cm metal baking tin, at least 5 cm deep, with baking parchment, leaving an overhang on the two long sides. Arrange 140 g of the graham crackers across the bottom, breaking them to fit. Break the remaining 60 g into small topping pieces. Chop the milk chocolate bar into chunks and divide into two 60 g portions. Divide the marshmallows into two 60 g portions. Have all toppings ready before baking.
- 3
Using an electric hand mixer, beat the softened butter, brown sugar and granulated sugar for 2–3 minutes until creamy and slightly lighter. Beat in the eggs one at a time, then mix in the vanilla, scraping down the bowl.
- 4
In a separate bowl, stir together the flour, bicarbonate of soda and salt. Add to the butter mixture and mix on low speed just until no dry flour remains. Fold in both kinds of chocolate chips with a spatula. The dough should be soft and thick.
- 5
Distribute two-thirds of the dough, approximately 730 g, over the graham cracker base in small spoonfuls. Gently press and spread into an even layer without dislodging the crackers. Scatter over 60 g marshmallows and 60 g chopped milk chocolate. Flatten small pieces of the remaining dough between your fingers and arrange over the filling, covering it as evenly as possible; a few small gaps are fine.
- 6
Bake on the middle shelf for 30 minutes, until the edges are golden and the middle no longer looks wet. If the centre still looks like raw dough, bake for a few additional minutes before adding the toppings.
- 7
Remove the tin briefly. Scatter over the remaining 60 g chopped milk chocolate and 60 g broken graham crackers, then distribute the remaining 60 g marshmallows on top so their surfaces are exposed. Return to the oven for about 7 minutes, checking from 5 minutes, until the marshmallows are puffed with golden tips. A skewer inserted into a dough section should emerge with moist crumbs but no wet dough; avoid chocolate and marshmallow pockets when testing. Check that a central dough section reaches at least 74°C / 165°F with a food thermometer.
- 8
Set the tin on a wire rack and leave the bars to cool completely in the tin, about 2 hours. The filling needs this time to settle; do not cut while warm. Lift out using the parchment and cut with a sharp knife into a 4 × 6 grid to make 24 bars.
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