Description
Enjoy these S’mores Cookie Bars, featuring a delicious combination of gooey marshmallows, rich chocolate, and crunchy graham crackers. Easy to make and perfect for satisfying your sweet cravings!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- 1/2 cup chocolate bars, broken into pieces (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 3-4 minutes using an electric mixer on medium speed).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs using a spatula. The batter will be thick and sticky.
- Spread about two-thirds of the batter evenly into the prepared baking pan, pressing it down firmly into an even layer.
- Sprinkle the remaining mini marshmallows and chocolate chips over the top of the batter in the pan.
- Dollop the remaining batter over the marshmallows and chocolate chips, allowing some to peek through.
- Place the broken pieces of chocolate bars on top of the batter.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully lift the bars out of the pan using the parchment paper and transfer them to a wire rack to cool completely.
- Once cooled, cut the bars into squares or rectangles (aim for about 24 bars).
- Serve warm or at room temperature.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes