Stuffed S'more Cookie Bars
A spinoff of my viral s'mores cookie bar that I've been making for years...but STUFFED. A hidden layer of graham crackers and a full jar of marshmallow fluff get tucked inside two layers of cookie dough, so every single square has that campfire pull when you bite in.
Servings 24
Calories 309kcal
Ingredients
marshmallow fluff
- 36 graham cracker squares divided, 16 squares crushed into crumbs for the dough, the remaining 20 to layer inside. 1 box of graham crackers is enough for both.
- 1 cup unsalted butter melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 13 ounces marshmallow fluff (one 13 oz jar)
- 1 Hershey bar
Instructions
- Preheat oven to 350°F. Spray a 9×13 pan with nonstick cooking spray and line with parchment.36 graham cracker squares
- Add 16 graham cracker squares to a large zip-top bag and crush with a rolling pin until you have fine crumbs (about 1 cup). Set aside.
- Melt 1 cup unsalted butter in a microwave-safe bowl for 30-60 seconds until just melted. Transfer to a large bowl and whisk in 1 cup light brown sugar and ½ cup granulated sugar for 1 minute until combined.
- Mix in 2 large eggs and 2 teaspoons vanilla extract. Add the 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt and mix again. Stir in 2 ½ cups all-purpose flour and graham cracker crumbs until no flour remains. Fold in all the 1 cup semi-sweet chocolate chips.
- Drop half of the cookie dough in small chunks across the prepared pan. Press and smooth into an even layer, making sure to reach all the corners.
- Lay the remaining 20 graham cracker squares in a single layer over the dough, arranging them to cover as much surface as possible.
- Dollop 13 ounces marshmallow fluff over the graham cracker layer, then spread it gently into an even layer. Tip: lightly spray your spatula with cooking spray to prevent sticking.
- Take the remaining cookie dough and flatten small portions between your fingers into thin discs. Drop and place them over the marshmallow fluff layer, covering as much of the surface as possible while still leaving some “holes” of marshmallow fluff. Pinch and press edges together where you can.
- Bake at 350°F for 18-20 minutes or until the marshmallow fluff just starts to turn a light golden brown. Do not overbake. After removing from the oven, press on pieces of 1 Hershey bar.
- Allow to cool completely in the pan before cutting into 24 bars. The marshmallow layer sets as it cools and makes cutting much cleaner.
Nutrition
Calories: 309kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 173mg | Potassium: 104mg | Fiber: 1g | Sugar: 28g | Vitamin A: 260IU | Calcium: 31mg | Iron: 2mg
