Dessertscambreabakes5.0
S’mores Cookie Bars with Marshmallow Frosting
These s’mores cookie bars are everything you love about classic campfire treats...reimagined! Soft graham cracker cookie dough, melty chocolate filling, and marshmallow icing come together in one perfect for sharing, summer time treat!
👥 15 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 40 min🔥 Cook: 40 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- cutting board
- oven
- whisk
- knife
📝 Preparation Steps
1
Line an 8x8 metal baking pan with parchment paper to cover all four sides. Set aside.
2
In a stand mixer bowl or with a hand mixer, cream the butter and powdered sugar together. Pulse it first, so that the sugar doesn’t fly everywhere!
3
Once combined, mix in the egg and vanilla until well combined. Then fold in the flour, graham cracker crumbs, and salt.
large egg (room temperature)1large egg1vanilla paste or extract1 teaspoonvanilla1 teaspoonvanilla paste1 teaspoonfinely ground graham cracker crumbs1 cupGraham cracker crumbs (for topping)
4
Split the dough in half, evenly spreading one half into the prepared baking pan (roughly 345 grams for each portion). Then, remove the parchment paper, place the layer on a plate or cutting board, and set it aside. Re-line the baking pan the same way, and evenly spread the remaining dough into the bottom of the pan again. Chill both in the fridge for ⏱️ 30 minutes.
5
Meanwhile, preheat the oven to 325°F.
6
Then, make the chocolate filling. Melt the chocolate chips and butter together until smooth. Whisk in the egg, brown sugar, and vanilla until combined. Then, whisk in the cocoa powder and salt.
large egg (room temperature)1large egg1vanilla paste or extract1 teaspoonvanilla1 teaspoonvanilla paste1 teaspooncocoa powder1 tablespoon
7
Remove both layers of cookie dough from the fridge. Pour the chocolate filling over the bottom layer in the baking pan, evenly spreading it to fill the pan. Then, carefully remove the parchment paper from the top layer and place it upside down (flat side up) on top of the filling.
8
Bake in the preheated oven for ⏱️ 40-45 minutes, or until the top is puffy and the edges are golden brown. You may notice the top appears slightly blotchy in the center, which is normal! Let the pan cool on a wire rack for ⏱️ 2-3 hours, or until completely cool.
9
To make the marshmallow icing, combine the marshmallow creme and cream cheese in a medium bowl with a spoon until smooth. Then, whisk in the heavy cream and vanilla until smooth.
marshmallow creme3.5 ouncescream cheese (softened)1.5 ouncesvanilla paste or extract1 teaspoonvanilla1 teaspoonvanilla paste1 teaspoon
10
Spread the marshmallow icing over the top of the s’mores bars. Set aside to let the icing set, about ⏱️ 30 minutes. Sprinkle with extra graham cracker crumbs if desired.
finely ground graham cracker crumbs1 cupGraham cracker crumbs (for topping)
11
Then, use a sharp knife, running it under hot water and wiping it clean between cuts, and cut it into 15 bars.
Nutrition Facts
calories
361 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
25 g
sodium Content
178 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
70 mg
carbohydrate Content
40 g
saturated Fat Content
13 g
unsaturated Fat Content
6 g
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