Description
Chewy Biscoff cookie crust, melted dark chocolate, and gooey toasted marshmallow come together in these easy, no-campfire s’mores bars. Perfect for a quick, sticky-sweet treat in just an hour.
Ingredients
Units
Scale
For the Biscoff Crust
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 1 large egg (50 grams)
- 1 teaspoon (5 milliliters) vanilla extract
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (110 grams) graham cracker crumbs
- 8 Biscoff cookies (60 grams), crushed into crumbs
- 1 teaspoon (4 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
For the S’mores Topping
- 3 full dark chocolate bars (approximately 300 grams total, e.g., three 100g bars)
- 1 cup (140 grams) marshmallow fluff
- 1 cup (50 grams) mini marshmallows
- 1/2 cup (150 grams) Biscoff spread
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or a stand mixer for this.
- Beat in the egg and vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, Biscoff cookie crumbs, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix the dough.
- Press about two-thirds of the crust mixture evenly into the bottom of your prepared baking pan.
- Arrange the dark chocolate bars over the pressed crust, leaving a small 1/4 to 1/2 inch (about 0.5-1 cm) border around the edges and between the chocolate bars.
- Carefully spread the marshmallow fluff over the chocolate bars, doing your best to cover them evenly.
- Scatter the mini marshmallows over the marshmallow fluff layer.
- Crumble the remaining one-third of the crust mixture evenly over the marshmallow layers.
- Drop spoonfuls of the Biscoff spread over the crumbled crust topping.
- Bake for 30 minutes, or until the marshmallows are beautifully golden brown and the crust is set.
- Let the squares cool completely in the baking pan on a wire rack before lifting them out using the parchment paper overhang.
- Cut into 16 squares and enjoy!
Notes
- Don’t overmix the crust. Just like with cookies, overmixing after adding flour can make your crust tough. Mix until the ingredients are just combined for a tender base.
- Cooling is key. These squares are super gooey and delicious, but they need to cool completely before cutting. Otherwise, it’ll be pretty messy (which isn’t bad, but not pretty for serving!). Pop them in the fridge for an hour to speed it up.
- Chocolate choice matters! While the recipe calls for dark chocolate, you can use milk chocolate or a mix of both if you prefer a sweeter bar.