S’mores Cookie Bar Bites

It’s officially summer, which means barbecues, festivals and camping — whatever the weather!

For Americans, that means s’mores. These little pieces of magic combine three simple ingredients — biscuit, marshmallow and chocolate — and turn them into gooey, sticky, delectable treats that’ll have you coming back time and again for “some more” — hence the name!

These cookie bar bites are like an extra-gooey blondie and are adapted from a recipe on Sally’s Baking Addiction, one of my absolute favourite baking sites. They’re simple to make and guaranteed to get a reaction — take them to the next outdoor event you go to and see your friends’ faces light up as they discover the joy of s’mores!

S’mores Cookie Bar Bites

S’mores Cookie Bar Bites


  • 115g salted butter, room temperature 
  • 150g light brown sugar 
  • 2 tsp vanilla extract 
  • 1 large egg 
  • 125g plain flour 
  • 100g digestive biscuit crumbs 
  • 12 tsp baking powder 
  • 200g dark chocolate chips 
  • 1223 jar marshmallow fluff (enough to make a layer in your tin) 


  1. Preheat the oven to 175c (150 fan). 
  2. Line or grease a 20cm (8″) baking tin (preferably one with a loose base). 
  3. Cream the butter and brown sugar in a large bowl. 
  4. Combine the flour, biscuit crumbs and baking powder. 
  5. Add the vanilla extract and egg, then mix until smooth. 
  6. Add the dry mix to the wet a little at a time, mixing until combined before adding more. 
  7. Spread approximately half to two thirds of the dough over the base of the tin. 
  8. Spread the marshmallow fluff on top — this is a very messy job, can be made easier by greasing a spatula or knife with unsalted butter. 
  9. Spread the chocolate as evenly as possible over the marshmallow. 
  10. Spread the remaining dough over the top — it’s OK if you can’t make a whole layer as the chocolate and marshmallow will peek out temptingly. 
  11. Bake for 25 minutes or until the top is golden. This gives a very gooey bar, add a couple of minutes if you want them firmer. 
  12. Leave to cool and then cut into small squares. 

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