OK, so let me start by saying that this recipe for S'mores Cookie Bars may just well be one of the most delicious things I have ever baked. In fact, they could well be the most delicious, hands-down.
Last Saturday morning, 16 little S'mores bites were lined up enticingly on my cake stand. Just half an hour later, and only two were left - and that's in a household of three. Honestly, my S'mores are seriously scrumptious and so tasty that you will eat them til you are ready to burst.
Need more convincing? These little bites of heaven are the perfect autumnal pick-me-up. Based on the classic American S'mores campfire recipe (marshmallows, chocolate and Graham crackers), they are a cookie bar-style version, meaning you can enjoy all the taste of a S'mores but with none of the mess.
And made using Cadbury's Dairy Milk, Marshmallow Fluff, cookie dough and ground-up Digestives (the UK substitute for Graham crackers), they couldn't really fail to be delicious, could they?
Anyway, make these and I promise they will be gone in a flash. Just don't blame me when you don't fit into your favourite skinny jeans.
Sam x
S'MORES COOKIE BARS
Ingredients:
110g unsalted butter, softened
220g caster sugar
1 egg, at room temperature
170g plain flour
6 Digestives, broken into small crumbs
1 tsp baking powder
1 tsp vanilla
Pinch salt
200g bar Cadbury Dairy Milk, broken into large chunks
One jar Marshmallow Fluff
Method:
1) Preheat oven to 180C then grease and line a brownie tin. To make the cookie mixture, cream together the butter and sugar until light and fluffy, then beat in the egg and vanilla. In a separate bowl, mix together the flour, digestives, baking powder and salt, then fold in to the butter mixture.
2) Press 3/4s of the cookie mixture into the lined tin, then scatter over the Dairy Milk. Spread the Marshmallow fluff over the chocolate (I used about 1 cup - 1.5 cups), then crumble the remaining cookie mixture on top. Bake for around 30 minutes or until golden brown.
3) Leave to cool, then cut into 16 even squares.
You might also like:
Chewy, Gooey Nutella and Marshmallow Cookies
Curly Wurly Pie
220g caster sugar
1 egg, at room temperature
170g plain flour
6 Digestives, broken into small crumbs
1 tsp baking powder
1 tsp vanilla
Pinch salt
200g bar Cadbury Dairy Milk, broken into large chunks
One jar Marshmallow Fluff
Method:
1) Preheat oven to 180C then grease and line a brownie tin. To make the cookie mixture, cream together the butter and sugar until light and fluffy, then beat in the egg and vanilla. In a separate bowl, mix together the flour, digestives, baking powder and salt, then fold in to the butter mixture.
2) Press 3/4s of the cookie mixture into the lined tin, then scatter over the Dairy Milk. Spread the Marshmallow fluff over the chocolate (I used about 1 cup - 1.5 cups), then crumble the remaining cookie mixture on top. Bake for around 30 minutes or until golden brown.
3) Leave to cool, then cut into 16 even squares.
You might also like:
Chewy, Gooey Nutella and Marshmallow Cookies
Curly Wurly Pie
