S’mores Cookie Crumble Bars

S’mores Cookie Crumble Bars are a delightful treat that combines the classic flavors of s’mores with a cookie crumble topping. These bars are a delicious twist on the traditional campfire dessert, bringing together layers of graham cracker crust, chocolate chunks, marshmallow creme, and a buttery cookie crumble.

The crust is made with finely ground digestive biscuits or graham cracker crumbs, which provide a sweet and slightly crunchy base. The middle layer features rich milk chocolate chunks, adding a smooth and indulgent chocolatey taste. The marshmallow creme adds a gooey and sweet element reminiscent of roasted marshmallows. Finally, the top layer consists of a buttery cookie crumble that adds a delightful texture and flavor.

These S’mores Cookie Crumble Bars are perfect for those who love the classic combination of graham crackers, chocolate, and marshmallows. Whether enjoyed as a dessert or a sweet snack, these bars are sure to satisfy your cravings and bring back nostalgic memories of summer nights by the campfire.

INGREDIENTS:

• 1/2 teaspoon vanilla extract
• One 4.4-ounce bar of milk chocolate, broken into pieces (such as Hershey’s)
• 1 cup marshmallow creme
• 1 large egg, at room temperature
• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 2/3 cup icing sugar
• 1/2 teaspoon salt
• 8 sheets of digestive biscuits, finely ground, or 1 cup of store-bought graham cracker crumbs

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with aluminum foil, leaving a 2-inch overhang on the ends for easy removal of the bars later.
2. In a small bowl, combine the finely ground digestive biscuits (or graham cracker crumbs), all-purpose flour, icing sugar, and salt. Stir them together until well mixed.
3. In a medium bowl, cream together the softened unsalted butter, egg, and vanilla extract using an electric mixer on low speed. Mix until the ingredients are creamy and combined, but avoid beating too much air into the mixture.
4. Add the dry graham cracker mixture to the creamed butter mixture and continue to beat on low speed until just combined. The mixture will form large crumbles.
5. Take about two-thirds of the crumble mixture and press it firmly into the prepared baking dish, creating an even layer at the bottom. Reserve a small amount (about 1/2 ounce) of the broken milk chocolate for garnishing. Scatter the remaining chocolate pieces over the crumb base.
6. Drop spoonfuls of marshmallow creme over the chocolate, spreading it out to cover more of the base. Use the back of a spoon or spatula to help with spreading. Then, drop the remaining cookie batter in small clusters over the chocolate and marshmallow creme, ensuring that the creme is mostly covered.
7. Bake the bars in the preheated oven for about 40 minutes, or until the dough turns golden brown and the center feels firm to the touch. During baking, the marshmallow creme will puff up and brown, but it will deflate as it cools.
8. Allow the bars to cool in the pan for at least 15 minutes. Then, using the foil overhang, lift the crumble bars out of the pan and transfer them to a cooling rack.
9. In a microwave-safe bowl, melt the reserved pieces of chocolate in 30-second intervals, stirring in between, until the chocolate is smooth and melted. Drizzle the melted chocolate over the cooled bars for added decoration.
10. Cut the bars into sixteen 2-by-2-inch squares. The bars can be served warm or at room temperature.

COOK’S NOTE:

• Working with marshmallow creme can be sticky. To make it easier, you can lightly coat your measuring cup, spatula, or spoon with nonstick cooking spray or vegetable oil. This will help prevent the creme from sticking too much.