Ultimate S’mores Cookie Dough Bars
A delightful dessert combining chocolate, marshmallow, and cookie dough flavors that recreate the essence of classic s’mores in a chewy, gooey bar form.
Ingredients
For the Cookie Dough
- 225 g unsalted butter, softened
- 150 g light brown sugar
- 75 g white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 270 g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 200 g chocolate chips plus 20 g extra for topping
- 100 g digestive biscuits or graham crackers, roughly broken up
For the Layers
- 2 bars milk chocolate (200 g each)
- 200 g marshmallow spread or mini marshmallows
Instructions
Preparation
- Heat the oven to 170°C (150°C fan) / 340°F / Gas 3½. Line a 23 cm square tin with baking paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until pale and fluffy.
- Add the eggs and vanilla, mixing just until combined.
- Fold in flour, baking soda, and salt until the dough is nearly mixed, then stir in chocolate chips and biscuit pieces.
Layering
- Spread half of the dough into the prepared tin in an even layer.
- Lay the chocolate bars over the dough.
- Add the marshmallow spread on top and smooth it gently, keeping a small border around the edges.
- Cover with the remaining dough, spreading it carefully so the marshmallow layer is hidden.
- Scatter the extra chocolate chips over the top.
Baking
- Bake for 35–45 minutes, until the surface is golden and the centre is set.
- Let the bars cool fully in the tin, then refrigerate for at least 3 hours. Before slicing, leave them at room temperature for about 10 minutes.
- Cut into 16 bars.
Notes
These bars can be served warm with a scoop of vanilla ice cream for an even more indulgent experience. To maintain freshness, store in an airtight container in the refrigerator for up to 4 days.