Years ago, one of my favourite makeup gurus (shoutout Leesha aka xSparkage) introduced me to the S'mores cookie bar. And I have been obsessed with them ever since.
If you didn't know S'mores are toasted marshmallows and chocolate sandwiched between 2 Graham crackers. So to make the cookie bars authentic to the original, Graham cracker crumbs are added to the cookie dough.
We don't have Graham Crackers readily available in the UK, and I'm not willing to pay out the nose for them online. So the closet alternative I found was a Digestive biscuit and I think they work perfectly in the recipe.
The good thing about these cookie bars is that you can change up the chocolate and fluff. I varied these up and used white chocolate and strawberry fluff and OMG, they were insane. I can't get a hold of strawberry fluff and the few times I've ordered online they were out of date, and that still seems to be the general reviews when I've tried purchasing recently.
Ingredients:
1/2 cup Unsalted Butter
1/4 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 teaspoon Vanilla Extract
1 1/3 cups Plain Flour
3/4 cup Graham Cracker crumbs*
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 king-sized Milk Chocolate bars
1 1/2 cups Marshmallow Fluff
Method:
Preheat your oven to 160 °C Fan/180 °C.
Grease and line an 8-inch baking tin.
In a food processor, blitz the biscuits, so they become crumbs and put in a bowl.
In a bowl cream the butter and sugar together until light.
Beat in the egg and vanilla.
In a separate bowl, whisk together the dry ingredients, including the biscuit crumbs.
Add the dry ingredients to the wet and mix until combined.
Take half of the dough and press it into the bottom of the tin.
Lay the chocolate on top of the cookie dough layer.
Spread the fluff over the chocolate.*
Place the rest of the cookie dough on top of the fluff.*
Bake for 25-30 minutes, until lightly browned. You want to slightly underbake them as they'll continue to cook in the tin.
Cool completely before cutting.
Enjoy!
Watch the video here.
Notes:
3/4 cups of Graham crackers is about 8-10 digestive biscuits.
Heat your fluff up slightly to loosen it up, it makes getting it out of the jar and spreading it around easier. But do watch it when it's in the microwave because the fluff will expand with the heat and you don't want a marshmallow explosion in your microwave.
When trying to add the top layer of cookie dough is to take some greaseproof/baking paper and shape the dough into the shape of your tin. Then you can just lay it on top of the fluff and peel back the paper. Then you can just neaten up the edges without the struggle of trying to get it on top of the fluff
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