S'More Cookie Bars

Knowing that Labor Day and football season are just around the corner, I am so excited to share this recipe with ya'll! If you've read this blog, you probably already know that I'm a big fan of S'mores (if not, be sure to check out S'More Cups and S'mores Cookies). This is such a great Americana feel good dessert - right up there with Apple Pie in my book.

I've had this Crepes of Wrath recipe on Pinterest for quite a while, and a recent lake weekend was the perfect chance to test it out.

Let me just say this, the Little One & I had made these on a Thursday night. Family started trickling in around lunch time on Friday. By 8:30 that night, when the Husband arrived these babies were GONE! Hate it for the Husband, but I'm not surprised.

These bars are straight up addictive. You get some great crunch from the layers of graham cracker and gooey sweetness from the marshmallow fluff. Of course there is the chocolate (which who doesn't love chocolate?!) and the coarse sea salt that I chose to add kicks these bars up another notch by adding a tiny crunch and saltiness.

In all honesty, I can't imagine a better suited dessert bar for Labor Day weekend or fall tailgates. These are sure to wow all ages, and I would highly suggest making a double or triple batch.

A few notes:
- I used a box of graham cracker crumbs instead of crushing graham crackers myself, to save on time.
- The sea salt listed below for topping, is my addition. Coarse sea salt not only adds a great textural element but it is a delicious contrast to all of the sweetness and helps to bring out the flavor of the chocolate.
- I used closer to 1 3/4 cup of the marshmallow fluff.
- This recipe as written will fill the standard 8x8 pan. To fill a 13x9 pan, double the recipe!

S'More Cookie Bars

1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar 
1 large egg, room temperature 
1 tsp vanilla extract 
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers) 
1 teaspoon baking powder 
1/4 teaspoon salt 
2 king-sized milk chocolate bars 
1 1/2 cups marshmallow Fluff (not melted marshmallows because they harden when they cool) 
coarse sea salt, to top

Preheat oven to 350 degrees F. 

Grease and/or line an 8-inch square baking pan. 

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. 

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to).

Then spread the marshmallow Fluff over the chocolate bars.

Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them. Makes 16-20 bars.