Description
Indulge in these gooey cookie squares, where a layer of rich chocolate and fluffy marshmallow creme sits sandwiched between buttery graham‑infused cookie dough.
Ingredients
Scale
Cookie Base & Top
- ½ cup (1 stick) butter, softened (salted or unsalted)
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all‑purpose flour
- ½ cup finely crushed graham crackers (about 3½ sheets)
- ¼ tsp salt
- ¾ tsp baking soda
Filling
- 5 standard Hershey’s chocolate bars, broken into pieces
- 1½ cups marshmallow fluff or crème
Instructions
- Prep the Pan
- Heat oven to 350°F. Line an 8×8″ baking pan with parchment paper and set aside.
- Make the Dough
- In a bowl, beat the butter with brown and white sugars until creamy.
- Mix in the egg and vanilla until smooth.
- Stir in flour, graham crumbs, salt, and baking soda just until no streaks of flour remain.
- Assemble the First Layer
- Press half the dough evenly into the lined pan.
- Lift out the parchment square with the dough and chill it in the fridge.
- Re‑line the pan and press the remaining dough into the bottom.
- Add the Filling
- Arrange the broken chocolate bar pieces over the chilled dough.
- Dollop marshmallow fluff on top and spread lightly.
- Carefully flip the first dough slab out of the fridge onto the marshmallow layer, sealing the filling inside.
- Bake & Cool
- Bake for 25 minutes, until the edges are golden but the top remains soft.
- Let the squares cool completely in the pan—this helps them set for clean slicing.
- Serve
- Lift the parchment to remove the entire block, slice into squares, and enjoy a handheld taste of s’mores heaven!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 208 Calories
- Sugar: 17g
- Sodium: 321mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 26mg