During my August trip to Seattle, my daughter Mindy had made these S’mores bar cookies for us. They disappeared fast enough that I asked her for the recipe, and have now made it a couple times at home. I have made some adjustments to it to fix things I felt were wrong.
I very much dislike working with marshmallow creme, and I also like a smaller, 2-bite type of cookie. So I kept working with this recipe trying to fix what I didn’t like. I don’t have good results yet, but what I did is shown in Update 1down below.
S’mores Bars Recipe:
- 1/2 cup butter, room temperature
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large milk chocolate bars (each should be 4 inches x 8 inches)
- 7 ounces marshmallow creme
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough (2 large Hershey’s bars should fit perfectly side by side, but break the chocolate, if necessary, to get it to fit in a single layer no more than 1/4 inch thick).
Spread marshmallow creme over chocolate layer. Place remaining dough in a single layer on top of the marshmallow (most easily achieved by flattening the dough into small, flat shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
I have a couple words of advice in making these bars. First, when preparing to top the marshmallow layer with the final dough layer, I found if I rolled the dough out into a piece as near to 8 x 8 as I could, it was easiest to put it on the marshmallow layer. I placed the dough ball under a sheet of plastic film, rolled it, cut it into four pieces about 4 inches x 4 inches, and then used a large offset spatula to lift the dough off the rolling surface and place it on the marshmallow creme.
The second piece of advice is to indeed completely cool the cookies before trying to cut them. Even though the pan feels cool, and the top of the dough feels cool, the chocolate might still be liquid. That happened to me; I cut the bars before the chocolate had set up again, and it was running all over. Not cool. So maybe you will want to cool the cookies in the pan overnight before cutting them.
My work on making this recipe into a small, 2-bite cookie was not a great success. The results were very inconsistent. However, I feel I need to show what I did, and how it worked. Here is a photo of one of the results.
What I did was form the cookies in the cups of a mini-muffin tin, and use chocolate chips and mini marshmallows to get the flavoring. The details are as follows:
Make the dough as in the original recipe. Spray the muffin tins.
Place 1 Tablespoon of the dough into each of 23 of the muffin tin cups. Using your finger, press the dough into a cup shape; as you press the bottom down, the dough will naturally build up the sides of the muffin tin.
Place 4 chocolate chips and 3 mini marshmallows into each of the 23 cups.
Place 1/2 Tablespoon of the dough on top of each of the 23 muffin tin cups; push the dough down and around to join the dough that has formed the cup, totally enclosing the chocolate chips and marshmallows.
Cook at the 350 degrees F used for the original recipe, but only for about 17 minutes. Cool in the muffin tins.
It is interesting but having tried this direction several times now, I can only get 23 cookies from the recipe; if I try for 24, I don’t have enough dough to cover the last 2 cookies. That is not all bad; the cookies come out with the browned marshmallows showing on top.
The cookies tend to blossom over the top of the muffin cups- and besides I don’t want you using a knife on the tins. I found that by holding the outside edges of the cookie- finger and thumb on opposite sides- and rotating the cookie slowly and evenly it loosens and will come out of the muffin tin in one piece.
My disappointment in these cookies is that they seem to be inconsistent depending upon how well I am able to get the top dough sealed to the bottom cup dough. And, the marshmallow seems to melt into the dough and not stay visible. So unlike a real s’more, the marshmallow and chocolate are hidden. Still, the cookies are very addictive.
I have given up on the 2-bite version of the recipe for now- I’m full of s’mores. But I want to still work on placing the top dough on the original version of the recipe; that seems like it could be done better than what I did before.