S’mores Bars Because I Need Something Good Right Now
Some days, it’s super fun to write posts of positivity and say, “Hey, maybe it seems like we’re living next to a tire-fire, but let’s look on the bright side…” Today is not one of those days. That’s why, today, I need marbled brookie s’mores bars.
There’s no end to the heavy, heartbreaking crises this year, and I don’t know about you, but I don’t feel like handling anything else right this second. I just need to take a mental break from the nonsense to cope.
So, when you’re looking at this recipe thinking, “This is possibly more complicated than it needs to be,” consider this: this recipe is a meditative practice. Let’s just walk through these steps so you get an idea of what I’m talking about.
Step 1: Preparing Your Pan
The first practice in meditation is a little craft project. Take a sheet of parchment paper and set your glass 9×9 pan in the center. Using kitchen shears or scissors, cut from the edge of the paper straight to the corner of the pan. Do this to all four corners. Set the pan aside.
Now, fold up the sides of your paper into the center using the end point of your cuts as a guide for where to fold. These fold lines will fit right into the edges of your pan.
You’ll end up with flappy bits that naturally want to wrap around the corners. Let them do what they want to because this seals your corners up.
And just like that, you’ve lined your 9×9 pan. If this doesn’t float your boat, here’s a video of a slightly different method that works just as well.
Step 2: Pulverizing Graham Cracker Crumbs
The second step is a good way to work out some stress: crushing the graham crackers into crumbs. Now that you’ve done an easy little craft project, it’s time to meditatively exert a bit of energy.
Put half a sleeve of graham crackers in a gallon-sized plastic bag, push all the air out of it, and seal it closed. Use a rolling pin to roll the graham crackers into crumbs.
Apply even pressure as you go, and focus first on long strokes to crush everything. Then, focus on the larger bits until all the graham cracker crumbs are evenly fine in texture.
Take deep breaths in as you pull the rolling pin toward you, and breathe out as you push it away. Go nice and slow and just enjoy this step.
The final bit of this step is mixing melted butter into your crumbs and pressing the moistened graham cracker bits into the bottom of your lined pan.
Step 3: Creating Your S’mores Bars Batter
Using the creaming method, you’ll make a very loose cookie dough, similar to the recipe for my Butterscotch Blondies. However, after you’ve mixed in the dry ingredients, you’ll split the batter in half. Gently add cocoa powder to one bowl. You can add chocolate chips to both though.
Focus just one each step, and enjoy the sounds of the mixer and the ingredients being poured into the bowl. It’s going to smell pretty nice, too, so take more deep breaths.
Step 4: Marbling Your S’mores Bars
Grab two large soup spoons, and set one in each bowl of batter. Alternately spoon vanilla and chocolate batters in kind of a checkerboard pattern.
I’m kicking myself for not taking a picture of this, but I really was just in the moment. That’s something I recommend. Just live in the process.
Gently smooth the batter out, trying to keep them from smearing together. You want to keep those puddles a little separated. Then, take a knife or a rubber spatula and gently swirl the batters, careful not to touch the graham cracker crust.
Step 5: Preparing the Marshmallows for Your S’mores Bars
While the s’mores bars are baking, you can take a paring knife and cut into your jumbo marshmallows. you want halves because it’s a better ratio of marshmallow to brookie s’mores bar so it’s not sticking to your teeth, but you still get great s’mores flavor.
Place the cut marshmallows sticky side down, and carefully set each one to form a beautiful pattern. You’ll need 24 1/2 marshmallow halves. Eat the leftover half as your baker’s treat.
Set it under the broiler, and watch as they grow puffy and then turn golden brown, the scent of caramelized sugar filling the kitchen. If one side darkens faster than the other, turn the pan.
Step 6: Finishing Touches
This is completely optional, but I enjoyed this step. Melt 3 tablespoons of chocolate chips with a tablespoon of butter and drizzle it over the top of your completely cooled marbled brookie s’mores bars. Before the chocolate sets, sprinkle on a little more crushed graham cracker.
You want your bars to cool completely before you cut them so you get clean, pretty cuts. This also helps to separate the marshmallow from the parchment paper around the edges.
Step 7: Get Comfy and Enjoy Your S’mores Bars!
This last step is just as relaxing as the rest, but more passive. Pull on your cookie-eating pants, pour a glass of milk, and snuggle onto the couch with a s’mores bar or two and a corny Hallmark movie.
Marbled brookie s’mores bars are the ultimate stress baking recipe. You get to do a very minor craft project, crush, mix, swirl, drizzle, and sprinkle.
It’s all the most fun steps with not one, not two, but three of your favorite flavors. Enjoy chocolate chip cookies, brownies, and s’mores in one incredible treat.
And maybe just forget for an hour or so that this has been a trainwreck of a year. Maybe. If not, come back and I’ll have another recipe for you to try.
Comment below and tell me what’s on your mind, whether it’s related to this recipe or not. Sending you love! And don’t forget to subscribe to get more love sent your way plus a nifty two-week menu planning and grocery worksheet!
Marbled Brookie S’mores Bars
Equipment
- Glass 9×9 pan
- Parchment paper
- Stand mixer with paddle attachment
- Small mixing bowl
Ingredients
- 1½ sticks unsalted butter separated
- ½ sleeve graham crackers pulverized to crumbs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ½ tsp salt
- ¾ tsp baking soda
- ¼ cup cocoa powder
- ½ cup chocolate chips plus more for decoration
- 12 jumbo marshmallows halved widthwise
Instructions
- Preheat the oven to 350ºF. Butter and line a glass 9×9 pan with parchment, and then butter the paper.
- Melt half a stick of butter, and mix it in with the graham cracker crumbs. Press the moistened crumbs into the bottom of your prepared pan.
- In the bowl of the stand mixer, cream together the remaining stick of softened butter, sugar, and light brown sugar.
- Add in the eggs and vanilla, and beat to combine.
- Sift in the flour, salt, and baking soda, and fully combine.
- Transfer half the batter to a small mixing bowl and stir in the cocoa powder. Add ¼ cup of chocolate chips to both bowls of batter.
- Alternately dollop the plain and chocolate batters over the graham cracker crust. Gently smooth the batter into the corners and edges without mixing it up. Then, use the spatula to give it a pretty swirl pattern, again, careful not to mix the batters together too much.
- Sprinkle with additional chocolate chips and bake for 25 minutes until a toothpick comes out clean.
- Top your marble brookie bars with halved marshmallows, and place under the broiler, set on LOW, for 3 minutes until the marshmallows are golden.
- All the bars to cool completely before cutting into 9 even bars.
