A soft, chewy bar loaded with milk chocolate chips and marshmallow creme. No campfire required.
Confession time. This bar was originally designed to be a smores chocolate chip cookie. But in all failures comes genius. When my chocolate chip cookie dough turned out crumbly after a night in the fridge, I decided to roll with it and turn into a bar. And boy oh boy am I glad I did.
Ok so I am getting ahead of myself. First, let’s talk about the chocolate chip cookie dough base. I took a well known cookie recipe, adapted from Jacque Torres, that is all over Pinterest and changed it a little. I changed it by using all purpose flour instead of cake flour and adding a pinch of cornstarch. Two reasons, one I didn’t have cake flour handy. Cake flour is basically all purpose flour with cornstarch added to it. Check this out for making your own. Why add cornstarch? Cornstarch makes your cookies soft and chewy and gives them a little lift.
Ok besides, the flour switcheroo I also added one egg and one egg yolk (instead of the called for two eggs). Egg whites can dry out cookie dough. So with the additon of just the yolk you are adding the chewiness you want in a cookie.
What happened next? Well I knew I wanted to make these smores cookies, so I threw in a cup of graham cracker crumbs and milk chocolate chips (because every good smore uses milk chocolate).
And that’s when all seemed right went a little wrong. I decided to scoop the cookies and chill in the fridge overnight. The original plan was to then sandwich two cookies together with a layer of marshmallow creme in the middle. The problem? The dough was too crumbly to do so. (Maybe because of the graham cracker crumbs?) Oh well. So I took the cookies and crumbled into a 9 x 13 pan, reserving some for the topping. Spread a generous thick layer of marshmallow creme in the middle. Crumbled the remaining cookie dough on top. Then …just…bake. Eat. Enjoy.
So, yes this recipe makes quite a few thick, chewy smores bar. But can you really ever have enough smores?
P.s. After eating waaa-a-a-y too many of these. If you want a truly smores campfire experience, stick these in the microwave for about 10 seconds or so. The marshmallow creme gets a little melty, and toasty tasting. So a smores minus all the campfire trouble. You’re welcome.
- 2 cups minus 2 tablespoons
- (8 1/2 ounces) AP flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 cup graham cracker crumbs
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds milk chocolate chips
- 1 16-oz container of marshmallow creme
- 1. Sift flours, graham cracker crumbs, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg and yolk, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
- 3. Chill the dough in the fridge for 24 hours. Then when ready to bake, preheat your oven to 350 degrees and spray a 9 x 13 pan with cooking spray. Reserve about 1 cup of the mixture and set aside. Press the cookie dough into a greased 9 x 13 pan. Spread the marshmallow creme over the dough. Crumble the remaining dough over the marshmallow layer.
- 4. Bake at 350 degrees for about 22-25 minutes.
- I chilled my dough first before then preparing the bars. I haven't tried the bar recipe using the dough immediately, so if you decide to omit the chilling overnight step you may find that you need less time in the oven. Just keep an eye on the dough. You know your oven better than me!