S'mores Cookie Dough Bars
Indulgent S'mores Cookie Dough Bars featuring a rich cookie base layered with molten chocolate, fluffy marshmallow, and a crunchy biscuit topping.
Ingredients
Essentials
- 225 g unsalted butter, softened Use real butter for a rich, browned-sugar aroma.
- 150 g light brown sugar Provides moistness and molasses warmth.
- 75 g granulated sugar Balances the brown sugar.
- 2 large eggs Room temperature for better incorporation.
- 1 tsp vanilla extract Brightens flavors.
- 270 g plain flour All-purpose flour is perfect.
- 1 tsp bicarbonate of soda Provides lifting.
- 1 tsp salt Enhances sweetness.
- 200 g chocolate chips Use good-quality milk or semi-sweet.
- 20 g chocolate chips Reserved for topping.
- 100 g Digestive biscuits, broken Adds crunch.
- 2 200g milk chocolate bars Creates the melty chocolate layer.
- 1/2 tub marshmallow fluff Transforms cookie bars into s'mores delights.
Optional Add-ons
- to taste flaky sea salt For finishing touch.
- to taste toasted chopped hazelnuts or pecans Adds a nutty note.
- to taste drizzle of caramel or dulce de leche For added flavor.
- to taste dark chocolate cut into shards For bittersweet contrast.
- to taste toasted marshmallows (mini) on top For charred-sugar finish.
Instructions
Preparation
- Preheat your oven to 150°C (300°F). Grease an 8x8-inch (20x20 cm) square tin with butter or line it with parchment.
Mixing Ingredients
- In a large mixing bowl, beat the softened butter with light brown sugar and granulated sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, bicarbonate of soda, and salt.
- Gradually add the dry mixture to the creamed mixture, folding gently.
- Fold in chocolate chips and broken Digestive biscuits.
Layering and Baking
- Transfer half the cookie dough to the prepared tin and press into an even layer.
- Break the chocolate bars into pieces and arrange them over the dough. Dollop marshmallow fluff and spread gently.
- Add spoonfuls of remaining dough over the marshmallow and sprinkle reserved chocolate chips on top.
- Bake for 35–45 minutes until the top is golden brown.
Cooling and Slicing
- Allow the bars to cool for at least an hour. Lift from the tin using parchment overhang and slice with a sharp knife.
Notes
Store leftovers in an airtight container for up to 2 days. Freezing is possible for up to 2 months.