S'mores Cookie Bars Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">240g plain flour</li> <li class="ingredients-single-item">180g graham cracker crumbs (or digestive biscuit crumbs)</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">300g milk chocolate bars, broken into pieces (or chocolate chips)</li> <li class="ingredients-single-item">200g mini marshmallows (or regular marshmallows cut into pieces)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm × 33cm (9×13-inch) baking tin</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Kitchen blowtorch (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line your 23cm × 33cm baking tin with parchment paper, leaving some overhang on the sides for easy removal later. This overhang will act as handles to lift your finished bars cleanly from the tin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended mixing time is crucial as it incorporates air into the mixture, creating a tender cookie base. The mixture should lighten in color and increase in volume. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. The graham cracker crumbs are essential for that authentic s'mores flavor, as they replicate the graham crackers traditionally used in campfire s'mores. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which would develop the gluten in the flour and make your cookie base tough rather than tender. The dough will be quite thick and slightly sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Press about two-thirds of the cookie dough into an even layer in the prepared baking tin. Use slightly damp hands or the back of a measuring cup to create a smooth, even base. This will become the foundation of your s'mores bars. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange the chocolate pieces in an even layer over the cookie dough base, leaving a small border around the edges. The heat from the freshly baked cookie will help melt the chocolate into that perfect gooey layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Crumble the remaining cookie dough over the chocolate layer. Don't worry about covering it completely; the gaps will allow the chocolate to peek through and create a more authentic s'mores appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 25-30 minutes, until the cookie dough is golden brown at the edges and just set in the center. The center may still look slightly underdone, but it will continue to cook as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and immediately sprinkle the marshmallows evenly over the top. Return to the oven for 2-3 minutes, just until the marshmallows puff up slightly. Watch carefully as marshmallows can go from perfectly toasted to burnt very quickly! </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> For an extra-toasty finish, you can briefly use a kitchen blowtorch to brown the tops of the marshmallows until golden and caramelized. If you don't have a blowtorch, you can place the bars under a broiler for 30-60 seconds, but watch them extremely closely to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the bars to cool completely in the tin, about 2 hours. The cooling time allows the chocolate layer to set enough for clean cutting. To speed this up, you can place the tin in the refrigerator after it's cooled at room temperature for about 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Once cooled, use the parchment paper overhang to lift the entire slab out of the tin. With a sharp knife, cut into 16 bars, cleaning the knife between cuts for the neatest edges. If the marshmallow is sticking to your knife, lightly spray the blade with cooking spray. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Store your S'mores Cookie Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For the best texture, let refrigerated bars come to room temperature before serving to allow the marshmallow to soften again. </li> </ol>