• Cook with Love and Kosher Salt


smores cookie bars

I stumbled upon these on noshwithme.com and I’m so happy that I did!  Hilary’s write up was cute and I was eager to try.  These were a hit with most – especially kids.  Adults had varied comments…please, more chocolate, or how about semi-sweet or dark chocolate and others said please less fluff, but the general consensus was delish.  Tasty and child-like, these smores bars will definitely satisfy your sweet tooth.  They are soft and moist,chewy and wet, and really so very very easy to make (as usual).  Sylvie said “I like these sooo much – can you pack in my lunch??”  These would be great at a bake sale as they present well too – with the fluff and chocolate oozing out of the center.  Enjoy –

Oh, the original recipe was adapted from Hershey’s.

smores cookie bars (slightly adapted from noshwithme.com):

1/2 cup (one stick) unsalted butter – room temp
3/4’s cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup all purpose flour
3/4 graham cracker crumbs (you can buy the crumbs in a box, or you can make your own crumbs in a food processor)
1 teaspoon baking powder
skant 1/2 teaspoon kosher salt
6 (1.55 oz each) milk chocolate candy bars (or use dark chocolate.  or use a little less or more depending on your taste.)
1.5 cups marshmallow fluff

Preheat oven to 350 degrees.  Line 8×8 pan with foil so that it comes up the sides of the pan.  (Look at baking tips for photos of this – makes it much easier to remove bars from pan and cut neatly – if you care.  Otherwise grease then struggle.)

Beat the butter and sugar in the mixer with paddle attachment – or with hand held beaters.  Mix for 5 minutes or so – until lighter and fluffier.  Add the egg and vanilla and mix again – scrape and mix.

Whisk together the flour, graham crumbs, baking powder and salt.  Fold this into the butter mixture – and mix until just blended.

Press half of this dough into the prepared pan.  Then gently press the candy bars into the dough to cover.  Then spread the fluff over the chocolate (this is sticky and not so easy, but do your best.)

Lastly, sprinkle and patch the remaining dough on top of the fluff and chocolate and try to over and press to form a top layer (there might be holes).

Bake about 35 minutes – may take 5 less or 5 more – so watch and check carefully.  Bars should look lightly browned.

Once cool, pull the foil (and brownies) from the pan and set on the counter to easily cut and serve.  These are even better the next day for some reason.


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  1. Rachel

    9 years ago

    I saw this recipe too, and was contemplating using it for a bake sale, but thought the gooey-ness factor would make them hard to wrap. Thoughts? Also, how difficult was it to put the remaining half of the dough on top of the Fluff layer? I was stressing about that.

    I ended up making s’mores cookies just yesterday, but was told that since they had marshmallows and not “fluff” in them – the cookies – that my daughter’s vegetarian friend could not eat them. Apparently Fluff has no gelatin in it. Good to know when you are feeding 9-year-old vegetarians! The carnivorous kids inhaled them. But this recipe, with the fluff, looks perfect for absolutely anyone!

  2. Michelle

    9 years ago

    My daughter made these last night so I could bring them to a party tonight. OMG delicious!! I read what you wrote about the adult’s comments so I changed it up a little. We used special dark chocolate bars instead of milk. Also, we used mini marshmallows instead of fluff because fluff bums me out. The marshmallows sort of almost cooked out partially, leaving a sort of caramelly sticky yumminess. And the crust??? Holy moley fabulous.


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