Get ready to elevate your dessert game with the ultimate crowd-pleaser that combines the nostalgic charm of s'mores with the irresistible texture of a gooey bar cookie! The Magic Slam Dunk S'more Bar Cookies are about to become your new obsession, promising a mind-blowing fusion of crispy graham cracker crust, rich chocolate, and pillowy marshmallows that will make your taste buds do a happy dance. Whether you're looking to impress at a potluck or simply treat yourself to a decadent dessert, these bars are guaranteed to be an instant hit that'll have everyone begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan, creating an even base layer. Use the back of a spoon or flat measuring cup to compact the crust.
- In a separate large mixing bowl, whisk together sugar and eggs until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well.
- Gently fold the wet ingredients into the graham cracker crust, ensuring even distribution.
- Sprinkle chocolate chips evenly across the surface of the batter, allowing some to sink slightly into the mixture.
- Distribute mini marshmallows across the top of the batter, creating a scattered, even coverage.
- Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan for about 1 hour. The marshmallows will create a golden, slightly puffy top.
- Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 12 even squares.
- For best texture, let the bars sit at room temperature for an additional 30 minutes before serving to allow marshmallows to set.
Tips
- • For the most perfect texture, make sure your butter is fully melted and your eggs are at room temperature before mixing. • Use parchment paper overhang for easy removal and clean cutting of your bars. • Don't overbake! Remove the bars when a toothpick comes out with just a few moist crumbs to ensure a fudgy, soft center. • Allow the bars to cool completely before cutting to help them set and make slicing easier. • For an extra indulgent touch, try using different types of chocolate chips like dark, milk, or even a mix. • Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. • Pro hack: Slightly warm the bars in the microwave for 10 seconds before serving to recreate that fresh-from-the-oven gooey marshmallow magic!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 60mg
