I made yet another cookie bar recipe. Have you seen my other Cookie Bar Recipes yet? I have a thing for cookie bars. We are really good friends, cookie bars and me.
I just cant get over how easy they are to make. And I'm not going to get over it. I'll never stop making cookie bars.
I know you don't want me to stop either. Because here's the thing. They are fabulous. And these cookie bars are absolutely no exception.
Actually guys, I have to tell you that these are the best cookie bars Ive tasted to date.
Yeah, I found my favorite cookie bar recipe. And I think they are going to be your favorite too. Because it combines two of the best things in the world.
Cookies and S'mores.
Mine is the melty/toasty marshmallow, and these cookie bars... they have toasted marshmallow in the dough. And then toasted marshmallows on top. And chocolate chunks in the dough, then a perfect drizzle of chocolate on top. Because you can't have s'mores without melted chocolate. And yes, there is also chunks of graham crackers inside AND on top of these bars!
Seriously guys, this is the best way to have your s'mores and eat it too.
Or something like that.
The failed recipe still tasted really good, but something about it just made me want to try it again with some adjustments, and I am so glad I did. The first ones were certainly not photo worthy, nor were they blog worthy. But this adjusted version is just perfect! And like I said, absolutely my favorite cookie recipe up to this point!
It is a few extra steps than normal cookie bars, but every step is worth the final taste.
To toast the marshmallows (winter or summer), you just have to stick 10 or so marshmallows on a baking sheet with parchment or silpat paper, and bake at 350F for about 10 minutes, until starting to puff up and get slightly golden.
You add this straight into the batter, then bake cookie bars as normal, and with about 5-10 minutes remaining, add some more marshmallows to the top of the cookies and allow to finish baking, and let marshmallows on top get toasty. Finally finish off with a nice drizzle of chocolate on top and you have Toasted S'more Cookie Bars.
I know I'll forever be your friend after you make these. You can send checks to me please ;)
Happy Friday everyone!
UPDATE: Oven is suppose to be at 350F, not 250F. Sorry for those of you who did this, and thank you for pointing it out to me Alice :)
makes about 3 dozen 1 1/2" cookie bars
A summer campfire favorite turned cookie bar
- 2 sticks (1 cup/8 oz) softened butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 15 large marshmallows, divided
- 7 graham cracker rectangles, divided
- 12 oz good quality chocolate chunks, reserving 1/4 cup for melting
- 1 tbsp canola oil
- Preheat oven to 350F/180C and line a large 10x14 cookie sheet with parchment paper or silpat, and a 9x13 cookie/jelly roll pan with aluminum foil and spray with non-stick spray.
- On the cookie sheet with parchment paper/silpat, place 10 of the 15 marshmallows any way on the cookie sheet, and place in the oven. Bake for around 10 minutes, until marshmallows start to puff up and get golden brown. Don't leave in too long, otherwise they will burn on the bottom.
- While marshmallows are toasting, cream butter and sugars on high in a stand mixer, until light and fluffy. Add egg and vanilla and mix until combined.
- In a medium bowl, combine flour and baking soda, and slowly add to butter mixture, mixing to combine.
- In a snap-lock bag, place the graham crackers, and roughly break into smaller pieces.
- Once the marshmallows are toasted, carefully remove from oven, and scrape into batter using a spatula and mix to combine.
- Add the graham crackers to the batter, reserving some to sprinkle on top of the dough
- Add the chocolate chunks, minus the 1/4 cup reserved
- Press the dough into the 9x13 pan with the foil and spray, and press down using a spatula to evenly spread out among the pan.
- Sprinkle remaining graham cracker pieces and bake for 20-25 minutes, until golden brown.
- With 5-10 minutes left, add remaining marshmallows to top of batter, cut up or whole (to preference), keeping in oven if possible, and allow to finish baking until golden and marshmallows toasted
- Let cool on counter, and melt remaining chocolate with the oil in microwave in 30 second batches, and stir to melt.
- Drizzle over top of cookie bars and allow to set.
- Cut into 1 1/2' squares and enjoy