We took the campfire classic and turned it into dessert bars! Soft graham cracker cookie base topped with chopped chocolate and lots of marshmallow creme. This incredible dessert is even better than the original.
- 1 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 7 oz container marshmallow creme I used Kraft jet-puffed
- 1 cup chocolate chips or chunks I like dark or semisweet
Preheat oven to 350°F. Line a 9x9 pan with foil or parchment paper (for easy removal) and grease it. Set aside.
In a large bowl, combine flour, graham cracker crumbs, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the padle attachment, beat butter and brown sugar until smooth and creamy, scraping the sides and bottom of the bowl as needed. Add egg and vanilla and beat to combine. Add the dry ingredients and beat until combined.
Scoop out two thirds to three quarters of the dough and press it into the bottom of the pan.The dough will be sticky. I recommend moistening your fingertips with water to easily flatten it out. Add all the marshmallow creme. Spread it into an even layer very carefully, without disturbing the cookie dough underneath. Sprinkle with the chocolate chips, setting aside a couple tablespoons of chocolate chips for topping the bars after baking. Using the remaining cookie dough, press small portions into flat irregular shaped pieces and place on top of the marshmallow/chocolate layer.
Bake for 20-22 minutes, until the edges are beginning to turn golden brown and the marshmallow creme has puffed up. Place the pan on a wire rack. If desired, you can use a kitchen torch to add some extra color to the exposed marshmallow creme. Sprinkle the top with the reserved chocolate chips. Cool completely before cutting, about two hours.
- Line the pan with foil or parchment paper for easy removal.
- The graham cracker dough is quite sticky. When pressing it into the pan, moisten your fingertips with a little water to keep it from sticking.
- The marshmallow creme will puff up while baking and the chocolate chips will sink down. I like to reserve a couple tablespoons of chocolate to add after the bars are removed from the oven.
- The marshmallow creme will brown slightly but it will not have the toasty charred color of a typical s’more. If desired, you can use a kitchen torch to toast the exposed marshmallow creme once the bars come out of the oven.
- These bars need to cool completely before cutting and serving. Let them sit for a couple hours at room temperature after baking.
Calories: 295kcal | Carbohydrates: 47g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 109mg | Potassium: 84mg | Fiber: 1g | Sugar: 31g | Vitamin A: 259IU | Calcium: 38mg | Iron: 1mg