Big chunks of chocolate, Marshmallow Fluff and Digestive biscuits are used to make the ultimate bake: S’more Cookie Bars. These bars are packed full of flavour and contrasting textures, which is my favourite kinda treat. I like to eat these whilst still a little warm (as is any cookie type bake, as the chocolate will be a little molten) but make a great gift or bake sale item (or use them to warm up your boss before asking for a pay rise).
You can use any kind of chocolate, and you can swap the Marshmallow Fluff for actual marshmallows if preferable. Other biscuits will also work but I find digestives give the best campfire style flavour. These are nostalgic but a change up of the classic, sure to be enjoyed by everyone at home! You should wait a while for them to cool before cutting, otherwise they can fall apart!
There is something so wonderful about the combination of marshmallow and chocolate for me, so if you want more of that combo, check out these (Everything But The) Kitchen Sink Cookies. For other cookie bars, you could try these Oatmeal Chocolate Chip Cookie Bars.
A few notes on these Cookie Bars:
- Butter: Melted butter is best for the crisp top and gooey centre that we all want.
- Brown Sugar: A necessity in any chewy cookie, brown sugar adds flavour and texture. You could sub for granulated or soft dark brown sugar, but the outcome will be a little different.
- Bake Time: Ensure the centre of the pan is no longer ‘wobbling’ before taking out, but don’t wait until they go really dark brown. These are pretty thick bars and we want them just baked.
- Pan Size: For thinner bars, use a 9′ Square or 9×13″, but adjust the bake time by reducing several minutes.
- Add Ins: You can use any variety of chocolate, I use equal parts milk, white and dark. For the biscuits, Digestives do work the best but could be subbed for Biscoff, Rich Tea, or Graham Crackers in the US.
S’more Cookie Bars
Makes: 9 (an 8″ Square Pan)
Prep Time: 15 Minutes
Bake Time: 20 Minutes
Total Time: 35 Minutes
Ingredients
- 110g Unsalted Butter, Melted
- 50g Granulated Sugar
- 125g Light Brown Sugar
- 1 Egg
- 2 Tsp Vanilla
- 280g Plain Flour
- 1 Tsp Baking Soda
- 1 Tbsp Cornflour
- 200g Chocolate, Chopped (Any Combination of white/milk/dark)
- 5 Tsp Marshmallow Fluff
- Approx 50g Digestive Biscuits (About 4)
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8′ Square Baking Pan (9″ will work for thinner bars) with baking parchment.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and cornflour and fold together. Then gently fold in the chocolate and biscuits (reserving some to sprinkle on top) and fold together.
- Press into the prepared tin. The dough should be pretty solid so may require a bit of work to really press into the edges. Add the Marshmallow fluff using a teaspoon. Spoon on top in random places, then try to spread a little – I find sprinkling over the reserved chocolate/biscuits helps spread it out a little.
- Bake for about 18-22 minutes, until entirely baked. Leave to cool on a wire rack for at least 45 minutes before attempting to cut (they retain their heat and will fall apart if cut any earlier).
