Description
These decadent s’mores cookie bars combine a rich chocolate cremeux filling, gooey marshmallows, and buttery cookie dough for an indulgent dessert. Perfectly chewy, chocolatey, and inspired by classic campfire s’mores.
Ingredients
- 1 cup milk (250ml)
- 2 egg yolks
- 2 tablespoons granulated white sugar
- 150 g dark chocolate (semi-sweet chocolate, finely chopped)
- 1 teaspoon vanilla extract
- 142 g unsalted butter, melted
- 100 g light brown sugar
- 100 g granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 295 g plain flour (all-purpose flour)
- 2 teaspoons baking powder
- Pinch of salt
- 200 g mini marshmallows
- 65 g milk chocolate chips
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. Line a 9-inch square baking tin with baking paper.
- To make the chocolate cremeux filling, add the milk, egg yolks, and sugar to a medium heavy-based saucepan and whisk well.
- Cook over low-medium heat, stirring constantly, until the mixture thickens slightly to the consistency of thin pouring cream or reaches 82C/180F.
- Place the chopped dark chocolate in a large bowl and strain the custard over the chocolate.
- Add the vanilla extract and stir until smooth and fully combined. Blend briefly with an immersion blender or handheld mixer for an extra silky texture.
- Transfer the cremeux to the refrigerator to chill until needed.
- For the cookie dough, beat the melted butter, brown sugar, and granulated sugar together in a large bowl for about 2 minutes until smooth.
- Add the egg and vanilla extract and mix just until combined.
- Add the flour, baking powder, and salt and mix on low speed until the dough comes together.
- Scatter two-thirds of the cookie dough into the prepared pan in small clumps, then press evenly into the base. Bake for 15 minutes.
- Pour the chilled chocolate cremeux over the baked cookie base.
- Reserve a handful of marshmallows, then scatter the remaining marshmallows over the chocolate layer.
- Top with the remaining cookie dough in small clumps.
- Scatter the reserved marshmallows and milk chocolate chips over the top.
- Bake for an additional 20 minutes.
- Cool at room temperature, then refrigerate for 2 hours to fully set.
- For extra toasted marshmallows, lightly torch the marshmallows on top before cutting into squares and serving.
Notes
- Chilling the bars helps the chocolate filling set properly for cleaner slices.
- Use high-quality chocolate for the richest flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- A kitchen torch can be used for a classic toasted marshmallow finish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
