I haven't posted a recipe in a while, and I've got a million excuses: haven't been cooking much, haven't made my own recipes, trying to eat healthier so I'm making less cookies, lately all my cooking has been just for 2 people which makes for weird recipe proportions!

But no more excuses. Last week, I got together with my team from work, and I seized the opportunity to make something yummy + indulgent to share with everyone. Chocolate chip cookies are a classic that I've been making since I was little, and baking the dough in a rectangle pan is just a slightly quicker (and lazier) way to get the cookies in the oven! And while we're talking classics + childhood, what's more nostalgic than s'mores? Ooey gooey sticky marshmallows with melted chocolate and crumbly graham crackers immediately take me back to summers as a kid!

So, if I want an easy, portable, crowd-pleasing dessert that appeals to everyone's inner child, it's a no-brainer: S'mores Bars.




1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1 tsp salt

2 tsp baking powder

2 cups flour

1 1/2 cups graham cracker crumbs

1 1/2 cups chocolate chips

3 cups mini marshmallows



1. Preheat the oven to 350. In a large bowl, cream together the butter and sugar, then add in the eggs and vanilla and beat until smooth.

2. Mix in the salt, baking powder, and flour until combined, then stir in the graham cracker crumbs (it's ok if they're not mixed too thoroughly, this means a little more texture in the finished product!)

3. Press half the cookie dough into a greased 9x13 pan and bake for 15-20 minutes. You don't need to cook it fully at this point, just get it started.

4. Top the based with an even layer of chocolate chips, then add on the marshmallows. They cook down a lot so don't be afraid to load them on! Then, crumble the remaining cookie dough over the top.

5.Bake for another 15 minutes, or until the cookie dough just starts to turn golden brown. Let the s'mores bars cool completely before you cut them into squares + serve. Enjoy!

March 27, 2017 by Emily Pauley
Tags: Recipe

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