Smores Bar
Two layers of graham cookie bars filled with a thick and gooey layer of marshmallow creme and creamy milk chocolate chips. They're soft, chewy, and full of all the gooeyness you love from traditional s'mores.
Servings: 16 bars
Ingredients
- 1 cup (120g) all-purpose flour be sure to measure properly
- 1 cup (100g) graham cracker crumbs about 8 full graham crackers
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg room temperature
- 1 and ½ teaspoons vanilla extract
- 1 7-ounce jar (198g) marshmallow creme1
- 1 cup (171g) milk chocolate chips2
Instructions
- Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
- In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.1 cup (120g) all-purpose flour, 1 cup (100g) graham cracker crumbs, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.½ cup (113g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 large egg, 1 and ½ teaspoons vanilla extract
- Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.1 7-ounce jar (198g) marshmallow creme1, 1 cup (171g) milk chocolate chips2
- Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok (and encouraged!).
- Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.
Notes
- Marshmallow creme: do not use marshmallows.
- Milk chocolate chips: you can use any flavor of chocolate chips you like here, but milk chocolate sticks to the "traditional" flavor combo. I have tested these s'mores bars with other flavor chips and prefer the ones made with milk chocolate.
- Double the recipe: this recipe doubles beautifully! Bake in a 9" x 13" baking pan. Bake time is about 30 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1bar | Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 128mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 0.003mg | Calcium: 36mg | Iron: 1mg
