If Slutty S’mores Bars aren’t a thing, they are now. Chocolate, cookie butter, and marshmallow fluff packed between two layers of graham cracker cookie dough. Ummmm yes to the yes. Scroll down for the full recipe!
Slutty Smore’s Bars
by Jessie Daye
Ingredients
- ½ cup unsalted butter softened
- ½ cup unsalted butter softened
- ½ cup white granulated sugar
- ½ cup white granulated sugar
- ¼ cup brown sugar packed
- ¼ cup brown sugar packed
- 1 egg
- 1 egg
- 1 teaspoon vanilla extract or paste
- 1 teaspoon vanilla extract or paste
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 ¼ cup all purpose flour
- 1 ¼ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 6 graham crackers crushed into crumbs
- 6 graham crackers crushed into crumbs
- 3 Hershey chocolate bars
- 3 Hershey chocolate bars
- ½ cup Biscoff warmed up
- ½ cup Biscoff warmed up
- 1 jar of marshmallow creme
- 1 jar of marshmallow creme
- ½ cup unsalted butter softened
- ½ cup unsalted butter softened
- ½ cup unsalted butter softened
- ½ cup white granulated sugar
- ½ cup white granulated sugar
- ½ cup white granulated sugar
- ¼ cup brown sugar packed
- ¼ cup brown sugar packed
- ¼ cup brown sugar packed
- 1 egg
- 1 egg
- 1 egg
- 1 teaspoon vanilla extract or paste
- 1 teaspoon vanilla extract or paste
- 1 teaspoon vanilla extract or paste
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 ¼ cup all purpose flour
- 1 ¼ cup all purpose flour
- 1 ¼ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 6 graham crackers crushed into crumbs
- 6 graham crackers crushed into crumbs
- 6 graham crackers crushed into crumbs
- 3 Hershey chocolate bars
- 3 Hershey chocolate bars
- 3 Hershey chocolate bars
- ½ cup Biscoff warmed up
- ½ cup Biscoff warmed up
- ½ cup Biscoff warmed up
- 1 jar of marshmallow creme
- 1 jar of marshmallow creme
- 1 jar of marshmallow creme
Method
- Preheat oven to 350 degrees.
- Pulse your graham crackers in a food processor or finely crush in a bag. Set aside.
- In a large bowl, beat butter, granulated sugar, brown sugar, egg, and vanilla. Mix in flour, crushed graham crackers, baking powder, and Kosher salt.
- Divide your dough in half and line your 8×8 baking dish with parchment. Press half of the dough into the bottom of the pan so you have a square of dough then gently lift this dough out and set aside –this will be your top cookie layer.
- Line your baking dish again with parchment and press the remaining dough into the bottom of the pan, making the bottom layer. Layer the chocolate bars, cookie butter, and marshmallow creme. Gently flip the other prepared cookie layer onto the top of the bars and peel the parchment off the top. Fix any of the sides so everything is seamless in the pan.
- Bake for 30 minutes or until golden brown.
- Remove from oven and let the bars cool on the counter for 30 minutes then place in the fridge for two hours so they can harden enough for a clean cut. If you refrigerate, let them come to room temperature before eating! Store in air-tight container.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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1 comment
Lisa Neff
I did not have the slutty s’mores recipe under the pics. Just blank.