Have you ever tasted S’more Bars? Imagine melted marshmallow and chocolate sandwiched between two layers of soft and chewy cookie baked to perfection. It’s a party in your mouth my friends. Today I’m one-upping my original S’more Bars by replacing the regular marshmallow with the flavor of hot cocoa.
Cocoa & Cream S’mores Bars
Post sponsored by PEEPS® as part of the “24 days of PEEPSONALITY” campaign (#ad)
In regular S’more Bars a marshmallow cream is used for the filling. We are going to make our own cocoa flavored marshmallow cream from these adorable PEEPS® Hot Cocoa & Cream Flavored Marshmallow Chicks Dipped in White Fudge!
The result is an almost addicting, ooey gooey cookie bar that will make your head tip back and your eyes close in delight.
You may not even want to share. And if you’re like me, you’ll be grabbing one every time you walk past!
When you put out a plate full of these babies don’t expect them to last long. But if by some miracle they actually do, they keep well in a covered container and are great for a grab and go treat.
You could even change it up a bit and use PEEPS® Milk Chocolate Dipped Sugar Cookie flavored chicks instead. I couldn’t though; my husband ate them all before I could even try!
These Cocoa & Cream S’mores Bars were a huge hit in this house and something I will definitely be making again.
Cocoa & Cream S’mores Bars
Makes 16 bars
You will need:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups flour
- 3/4 cup graham cracker crumbs (about 5-6 sheets of graham crackers)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 (1.5-ounce) milk chocolate candy bars
Hot Cocoa & Cream Marshmallow Fluff
- 14 PEEPS® Hot Cocoa & Cream Flavored Marshmallow Chicks Dipped in White Fudge
- 3 tablespoons light corn syrup
These PEEPS® come in packages of three. You will need fourteen chicks (7-ounces), so five packages. Feel free to eat the extra chick, It’ll be our secret. ;)
To make the marshmallow fluff, chop up the chicks and place them in a heavy bottomed saucepan with corn syrup over low heat. Stir frequently until completely melted and smooth. Remove from heat.
HINT: Grease a bowl then scrape the warm fluff into the bowl and allow it to cool. The greased bowl will allow the fluff to slip out when ready to use, without sticking to the sides.
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil so that the edge of the foil hangs over the side to use as handles.
In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined.
In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt.
Add to butter mixture, and beat until combined. Your dough should resemble chocolate chip cookie dough.
Turn the baking pan upside down and place a piece of waxed paper on top. Press half of the dough onto the waxed paper, using the bottom of the pan as a guide for the size. Set aside. Turn pan back over.
Press the other half of the dough evenly in the bottom of the pan. Spread marshmallow cream over the dough, but don’t go all the way to the edge.
Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate.
Take the preformed dough that you set aside earlier and invert onto the top of the chocolate and peel away the waxed paper. Spread gently to the edges if needed. Do not tuck the dough into the edges of the pan.
Bake for 25-30 minutes (mine was 27). Cool completely before cutting into squares.
You might not be able to resist the urge to cut these bars before they are completely cool.
I get it. I do.
It just means you’ll have to lick your fingers. Not a bad trade off. ;)
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For over 30 more of my dessert bars, click here.