From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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S’mores Cookie Bars with Brown Butter and Toasted Marshmallows
Warning0 allergens identified
S’mores Cookie Bars with Brown Butter and Toasted Marshmallows
Instructions
1
Preheat the oven to 350°F.
2
Spray or lightly butter the insides of a square 8×8 inch baking dish and line it with parchment paper, leaving a few inches of parchment overhang to help you remove the bars later.
3
Melt the butter in a pot over medium heat, stirring constantly. Reduce heat to medium-low when the butter starts to bubble, then cook for another 5-10 minutes until it’s browned and smells nutty but not burnt. Place the pot with the melted in a bowl of ice and whisk it to cool the butter so that it’s soft (not hard) but no longer melted.
4
Mix the dry ingredients (flour, baking soda, salt) together.
5
In a large mixing bowl, mix together the softened brown butter and the sugars with a spoon/spatula or electric hand mixer until the texture resembles wet sand. Mix in the eggs, one at a time, then the vanilla. Be careful not to whip too much air into the mixture.
6
Add the dry ingredients to the bowl with the wet ingredients and mix until just combined.
7
Using a spoon/spatula, mix in the graham crackers, ½ cup mini marshmallows, and ½ cup chopped chocolate bars. Be careful not to overmix.
8
Press the dough into the prepared baking dish in an even layer, making sure it gets to the edges. Bake for 25-30 minutes, until the cookie base is cooked through.
9
Remove cookie bars from the oven and top them with ½ cup chocolate squares and 1 cup marshmallows, then place them back in the oven. Broil for 1-2 minutes (rotate pan halfway through), depending on how toasted you want your marshmallows.
10
Let cookie bars rest for 30 minutes in the pan, then remove them from the pan and place them on a rack until firm and completely cooled. Once cooled, cut them into 16 squares. Note: cutting them too early may make them fall apart.
My Calorie Intake
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Tips & Tricks (5)
- Brown Butter Perfection 🧈Cook the butter over medium heat until the milk solids turn golden brown and nutty (about 5-7 minutes), then cool completely before mixing into dough to prevent scrambling the eggs and maximize rich flavor development.
- Toast Your Marshmallows Strategically 🔥Use a kitchen torch to lightly toast the mini marshmallows directly on top of the bars just before serving or in the final 2 minutes of baking for authentic campfire flavor without over-browning the edges.
- Crush Graham Crackers Properly 🍪Pulse graham crackers in a food processor for 10-15 seconds for uneven, rustic chunks rather than fine crumbs—this creates better texture contrast and prevents a dense, cake-like bottom layer in your bars.
- Chocolate Layer Placement 🍫Place chocolate bars directly on the warm cookie base immediately after baking while it's still hot, allowing residual heat to slightly melt the chocolate for better adhesion and a seamless s'mores experience.
- Prevent Soggy Bars with Timing ⏱️Add marshmallows in the final 3-4 minutes of baking rather than at the beginning to keep them fluffy and prevent them from sinking into the dough or absorbing excess moisture from the cookie.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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