Easy s'mores cookie bars made with layers of buttery cookie, silky, gooey chocolate filling and fluffy marshmallows baked to perfection.
Ingredients
FOR THE CHOCOLATE CREMEUX
- 1 cup milk (250ml)
- 2 egg yolks
- 2 tablespoons granulated white sugar (8tsp, notes 1)
- 150 g dark chocolate (semi-sweet chocolate) 50% cocoa solids, finely chopped (5 ¼oz)
- 1 teaspoon vanilla extract
FOR THE COOKIE DOUGH
- 142 g unsalted butter melted (5oz)
- 100 g light brown sugar (½ cup / 3 ½ oz)
- 100 g granulated white sugar (½ cup / 3 ½ oz)
- 1 large egg
- 1 teaspoon vanilla extract
- 295 g plain flour (all purp flour) (2 ½ cups / 10 ½oz)
- 2 teaspoons baking powder
- pinch salt
OTHER
- 200 g mini marshmallows (7oz)
- 65 g milk chocolate chips (⅓ cup)
For best results, always weigh ingredients where a weight is provided
Equipment
- medium heavy based saucepan
- mixing bowls
- handheld electric beater or stand mixer with paddle attachment
- silicone spatula
- Balloon whisk
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line a 9 inch square baking tin with baking paper.
- FOR THE CHOCOLATE CREMEUX FILLING:Add the milk, egg yolks and sugar to a medium heavy-based saucepan and whisk well to combine.1 cup milk, 2 egg yolks, 2 tablespoons granulated white sugar
- Over low-medium heat, cook, stirring constantly so that it doesn’t catch, until it thickens slightly to the thickness of thin pouring cream. If you have a thermometer, it should reach 82C/180F. You’ve just made a thin custard.
- Place the finely chopped chocolate into a large bowl and place a strainer over the top. Pour the custard through the strainer.150 g dark chocolate (semi-sweet chocolate)
- Add the vanilla, then stir until fully combined. Use a handheld mixer on low or an immersion blender just for a few seconds to get it extra smooth and creamy.1 teaspoon vanilla extract
- Place the cremeux in the fridge to chill until required.
- FOR THE COOKIE DOUGH:In a large bowl add the melted butter, and both sugars. Use a handheld mixer to beat on medium for about 2 minutes until fully amalgamated and the butter is no longer separating from the sugar.142 g unsalted butter, 100 g light brown sugar, 100 g granulated white sugar
- Add the egg and vanilla and beat them in just until combined.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking powder and salt and beat on the low setting until the dough comes together.295 g plain flour (all purp flour), 2 teaspoons baking powder, pinch salt
- ASSEMBLE AND BAKE:Scatter ⅔ of the cookie dough in small clumps into the lined pan, then press down all over to flatten out and level so there are no gaps. Bake for 15 minutes.
- Pour the cooled chocolate cremeux over the baked cookie base.
- Reserve a big handful of the marshmallows and scatter the rest over the chocolate layer.200 g mini marshmallows
- Top with remaining cookie mix in small clumps.
- Scatter over the reserved marshmallows and the chocolate chips.65 g milk chocolate chips
- Bake for a further 20 minutes.
- Leave to cool at room temperature then transfer to the fridge for 2 hours to set completely.
- If you want extra toasty marshmallows on top, use a kitchen blow torch to torch just the marshmallows that are popping up above the cookie. Cut into squares and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- These s’mores bars will be fine at room temperature for a few hours up to a day but chill after that. Bring them to room temperature before serving.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
