Best S’mores Bars
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(79)
Ingredients
16 bars
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 1/4 cup all-purpose flour
- 1 teaspoon coarse kosher salt
- 6 graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle)
- 1/2 cup peanut butter
- two 4-ounce chocolate bars (the extra big, extra-thick size)
- one 7-ounce jar of marshmallow creme
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Preparation
Step 1
Prep: Preheat the oven to 350 degrees.
Step 2
Cookie Base: Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Step 3
Make a top layer: Line an 8x8 baking dish with parchment. Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
Step 4
Assembly: Line again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, peanut butter, and marshmallow creme. Gently flip and place the prepared top cookie layer onto the top of the bars and peel the parchment off the top.
Step 5
Bake: Bake for 30 minutes or until golden brown on top.
Step 6
Resting Time: For the cleanest slices, let the bars rest for 4-6 hours or refrigerate them to solidify for a clean cut.
Step 7
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Chef's notes
In the first 1-3 hours, the bars will be warm and gooey, ideal for eating in a bowl but not for events due to messiness.
After 4-6 hours, the bars set and solidify, perfect for slicing and sharing.
Store leftover bars in a sealed container in the fridge for up to 1 week.
