S’mores Cookie Bars

smores bars.jpg

There is nothing quite like S’mores, they are a warm, gooey, scrumptious bite of heaven. They are without a doubt one of my most favorite desserts and they are always a crowd pleaser as well. I love this particular recipe because it makes it easy to serve them up to a bunch of people without having to make them one by one. In fact, they are so easy to make that even your kids will be able to whip these up, it’s the perfect recipe for those little budding chefs to try their hand at!

These amazing S’mores Cookie Bars comes from one of my favorite baking sites, Sally’s Baking Addiction , you can click right here to link to the original recipe. These are absolutely perfect as written, the only minor change that I made was to use bittersweet chocolate chips instead of semi-sweet because I really love dark chocolate.

Take note, when the bars are done baking, it is very important that you allow them to cool completely otherwise they will be a warm, gooey mess and very difficult to cut. However, if you don’t care about appearances, attack that pan and go crazy! I always love a nice warm S’mores so even if they have cooled and been cut, you can give them a quick zap in the microwave to warm back up. Any leftover bars will keep for about a week in a tightly covered container. Enjoy!

Ingredients

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (about 9-10 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme

Instructions

Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. (There will not be enough dough to make one single layer so some chocolate chips will be exposed.)

Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature for up to 1 week.

Chocolate Whoopie Pie Cake

whoopiepiecake

Who doesn’t love a good whoopie pie? Chocolate cake and marshmallow creme together is pretty much perfection. Instead of making individual sized whoopie pies I decided to turn this treat into a decadent, ooey gooey, delicious cake. I started with my favorite dark chocolate cake recipe, added marshmallow creme from the Epicurious Whoopie Pie recipe and then finished it off with some dark chocolate ganache and mini chips. It was every bit as delicious as it looked.

In hindsight, I do wish I chilled the marshmallow creme for a few minutes before adding it to the cake. It was excellent in flavor but fairly soft and runny so when it was added to the cake some of it ran out from between the layers and dripped down the side. I was looking to keep the creme neatly within the two layers but it became a little messier than I had expected. In the future I will chill the creme for about 5-10 minutes in the fridge, just enough to firm it up so it doesn’t run but not cold enough where it becomes solidified. I think doing this will improve the overall presentation. Thankfully, the chocolate ganache helped to hide the marshmallow mess a bit. Regardless, it tasted decadent and delicious and in the end, that’s all the really matters!

Ingredients

For the Dark Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup cold brewed coffee
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar

For the Marshmallow Creme

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 tsp vanilla extract or vanilla paste *(I used paste because I like seeing the vanilla flecks in the creme)

For the Ganache

  • 2 tbs unsalted butter
  • 2/3 cup heavy cream
  • 8 oz chopped bittersweet or dark chocolate
  • 1 tsp vanilla

Instructions

Preheat oven to 350 degrees. Grease and flour a bundt pan, set aside.

Combine all of the dry ingredients in the bowl of a stand mixer. Make a well and add all of the wet ingredients, adding the vinegar last. Mix on low until well combined and smooth. The batter will be very thin.

Bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for about 10 minutes then remove from pan, place on a wire rack, and leave until completely cooled.

Once the cake is cooled, make the marshmallow creme. In a bowl, beat together the butter, sugar, marshmallow, and vanilla with an electric mixer until smooth, about 3 minutes. Set aside.

Slice the cooled cake in half horizontally. Drop large dollops of marshmallow creme all over the bottom layer, smooth gently with an offset spatula. Place the other half of the cake on top than chill in the fridge until the ganache is ready.

To make the ganache, combine the butter and heavy cream in a small saucepan. Cook on low until the butter is melted and small bubbles begin to form around the edges of the pan. Remove from the heat and add the chocolate. Allow the chocolate to sit in the warmed butter and cream for about a minute. Then stir until the ganache is well combined and smooth. Add in the vanilla, stir, and set aside for about 10 minutes.

Remove the cake from the fridge and generously drizzle it with the chocolate ganache, allowing it to drip down the center and sides of the cake. Sprinkle the top with mini chocolate chips. Place the cake back into the fridge so the chocolate can set. Keep chilled until ready to serve.

**Tip** – To slice the cake easily without causing any damage use a long piece of unflavored dental floss. Hold the floss taught and starting from the back of the cake pull the floss through the center of the cake towards you, very gently wiggling it as you bring it forward. Continue to pull the floss until the cake is cut all the way through.