Holiday baking is one of our favourite things to do during this time of year. Although we love a classic cookie exchange, sometimes you want to make a cookie treat that stands out from the crowd. These irresistible s’mores cookie bars are an easy and festive dessert that guests of all ages will enjoy.
Inspired by one of our all-time beloved childhood desserts, this s’mores cookie bar recipe reminds you that you don’t need to wait until summer to indulge in the classic marshmallow, chocolate, graham cracker trio combo. Whether you’re hosting a holiday potluck or are looking for a portable dessert idea for Christmas dinner, these s’mores bars are sure to impress.
Store the bars at room temperature in an airtight container for up to 4 days.
Love this s’mores cookie bar recipe? Try these strawberry rhubarb pie bars.
Excerpted from Maman: The Cookbookby Elise Marshall and Benjamin Sormote. Copyright © 2021 Elise Marshall and Benjamin Sormote. Photography ©2021 Linda Xiao. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
For even more holiday cookie recipe inspiration, check out these cute Stained Glass Cookies.
Cooling time: 1 hour. When pressing dough into a pan or rolling it, coat your hands with vegetable oil spray or flour to prevent sticking.
Set a rack in the center of the oven and preheat to 350°F. Line a 9″ × 13″ baking an with parchment paper, leaving about 1 inch hanging over the long sides.
In a medium bowl, whisk together the flour, salt and baking powder. Add the graham cracker pieces and stir to incorporate.
In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar and vanilla and beat on medium, scraping down the sides of the bowl as needed, for about three minutes to fully combine.
With the mixer running on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition and beating until fully incorporated, about 2 minutes total. Add the flour mixture and mix on low just until no flour is visible, about 1 minute. Add the baking wafers and ½ cup of the mini marshmallows and fold with a wooden spoon for about 30 seconds to evenly distribute.
Transfer the mixture to the prepared pan and using your hands, press it in evenly. Bake until the sides start to brown but the center is still soft, about 25 minutes. Sprinkle the chopped dark chocolate and the remaining ½ cup marshmallows on top and continue baking until the marshmallows start to brown, about 10 minutes more.
Transfer to a rack and let cool for 5 minutes in the pan, then pull on the parchment paper to remove from the pan. Place on the rack and let cool completely, about 1 hour. Cut into 12 or 16 bars and enjoy.
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