Smore Cookie Butter Bars

K asked me a bit last minute to make something, and I wasn’t sure what I could make in about 1 hour with just the ingredients in our pantry. It turns out it was easier than I thought, once I remembered that bars can be thrown together pretty quickly. The baking time is the bigger concern with bars. Because I only made an 8×8 pan of them, they didn’t take very long, and it helped with portion control later! (Let’s be honest, these only lasted about 2 days.)

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These have a nice spice flavor to them from the cookie butter and the cookies. I think it really makes you think of smores, without needing a fire! I want to thank Des at Life’s Ambrosia for the inspiration with her bars here.

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Update 3/1/2015: I finally made these and took two new pictures…this time they got a bit more charred because I was distracted with a baby. Oops! My friends said they tasted good, though, so I guess it is a personal preference.

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Directions for Smore Cookie Butter Bars

  • 4 Tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 Tablespoons cookie butter (smooth or crunchy–your choice; I used smooth)
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup cocoa powder
  • 3 Tablespoons milk
  • 1/2 cup Biscoff/Speculas cookies ground in a food processor until still some chunks (or graham cracker crumbs as a substitute)
  • 1 cup mini chocolate chips
  • About 2 cups marshmallows

Preheat the oven to 350 degrees and prepare a square 8×8 baking dish with sprayed foil. With your mixer, beat together the butter, brown and granulated sugars, milk, and the cookie butter until smooth.

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After a few minutes, beat in the egg on low speed.

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In a different bowl, whisk together the flour, baking soda, salt, and cocoa powder.

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Add the dry ingredients to the mixer and beat on low until just incorporated.

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Stir in the ground cookies, chocolate chips, and about 1/2 cup marshmallows.

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The batter will be very thick. Spread the batter into the prepared baking dish.

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Bake for about 20-25 minutes until a toothpick comes out clean.

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Remove from the oven then turn on the broiler to high. Sprinkle enough marshmallows on top of the bars to cover the top evenly.

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Put back in the oven and watch carefully for about 1-2 minutes to toast the marshmallows.

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Remove from the oven and allow to cool some before cutting. The bars will be gooey at first, but then will become firm as they cool.

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Directions for Smore Cookie Butter Bars (without pictures)

  • 4 Tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 Tablespoons cookie butter (smooth or crunchy–your choice; I used smooth)
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup cocoa powder
  • 3 Tablespoons milk
  • 1/2 cup Biscoff/Speculas cookies ground in a food processor until still some chunks (or graham cracker crumbs as a substitute)
  • 1 cup mini chocolate chips
  • About 2 cups marshmallows

Preheat the oven to 350 degrees and prepare a square 8×8 baking dish with sprayed foil. With your mixer, beat together the butter, brown and granulated sugars, milk, and the cookie butter until smooth. After a few minutes, beat in the egg on low speed.

In a different bowl, whisk together the flour, baking soda, salt, and cocoa powder. Add the dry ingredients to the mixer and beat on low until just incorporated. Stir in the ground cookies, chocolate chips, and about 1/2 cup marshmallows. The batter will be very thick. Spread the batter into the prepared baking dish. Bake for about 20-25 minutes until a toothpick comes out clean. Remove from the oven then turn on the broiler to high. Sprinkle enough marshmallows on top of the bars to cover the top evenly. Put back in the oven and watch carefully for about 1-2 minutes to toast the marshmallows. Remove from the oven and allow to cool some before cutting. The bars will be gooey at first, but then will become firm as they cool.

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