These gooey cookie bars are an ode to the traditional s’more made over a campfire. They stay fresh at room temperature for a week or can be frozen for up to three months, but they won’t last that long! Take this dessert over the top by warming up the squares of cookie bar in the microwave for 20 seconds and then topping with a small scoop of vanilla ice cream. Yum!
1/2 cup (1 stick) of butter, at room temperature
3/4 cup brown sugar
1 tsp vanilla
1 large egg
1 cup (4 oz) Better Batter Gluten Free Flour
1 cup gluten free graham cracker crumbs – such as Schar or make your own graham crackers using this Better Batter recipe
1/2 tsp baking powder
1 1/4 cups chocolate chips
7 oz marshmallow creme
Preheat the oven to 350 degrees and line an 8×8 or 9×9 square baking pan with aluminum foil, allowing for overhang on the sides. Lightly spray foil with cooking spray.
Toss together the flour, graham cracker crumbs, and baking powder until well combined.
In a large bowl cream the butter and brown sugar together on medium speed, beating for about 2 minutes until smooth and combined. Add the vanilla and egg, beating until combined. Scrape down the sides of the bowl as needed. With the mixer on low slowly add the dry ingredients to the wet ingredients. Mix until combined.
Press two-thirds of the graham cookie dough into the prepared pan, smoothing into an even layer. Spread the marshmallow creme on top. The marshmallow is very sticky, so lightly spray a spatula with cooking spray before trying to spread this layer. Sprinkle the marshmallow layer with chocolate chips. Mold the remaining cookie dough into flat pieces with your hands and layer on top of the chocolate chips. The remaining cookie dough will not cover the other layers, leaving some chocolate chips and marshmallow exposed which is fine.
Bake the bars for 25-30 minutes or until the top is lightly golden brown. Allow to cool completely before cutting into 16 squares.
Adapted from Sally’s Baking Addiction