Sometimes, you get an idea in your head that just has to happen. Even if that idea involves mashing together two things that normally don’t hang out. Like, say, the earthy, vibrant notes of matcha with the campfire s’mores. Hear me out, these Matcha S’mores Bars are amazing!
I’m a big matcha lover, so, I’m always looking for ways to add it to my recipes. 🙂 The slightly bitter, grassy matcha cuts through the sweetness here in a way that just works so well with the toasted marshmallows, gooey white chocolate, and crunchy graham crackers. It’s a green tea cookie recipe that’s anything but expected, and I promise you, you’ll want a batch of these chewy matcha s’mores cookie bars ready to go!
Ingredients
- All-purpose flour
- Matcha
- Cornstarch
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Large eggs
- Egg yolk
- Pure vanilla extract
- Mini marshmallows
- White chocolate chips
- Crushed graham crackers
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Building a Chewy Base for your Matcha S’mores Bars
Making the base for these s’mores bars is really straightforward.
It starts like many of my favourite bar recipes: creaming together softened butter and light brown sugar. The brown sugar is KEY here for that deep, caramel-y flavour and, more importantly, for that soft, chewy texture.
Once that’s light and fluffy, you’ll add the eggs and an extra egg yolk. The extra yolk adds richness and helps keep the bars tender (it’s a little trick I lean on a lot).
After that, it’s just a matter of stirring in your dry ingredients – flour, baking soda, a pinch of cornstarch, salt, and of course, the star of the show, matcha. You want to mix this just until everything comes together.
We’ve got mini marshmallows, which get beautifully toasted on top and gooey within the bar. Then there are white chocolate chips. White chocolate melts so nicely and brings a creamy sweetness that complements the matcha really well (it’s a beautiful contrast to the bright green colour of the bars).
And finally, the graham crackers. For these, I aim for a mix of fine crumbs and some slightly larger pieces. It adds a really nice textural contrast in every bite. You get that fine crumb, but then a little bit of crunch from the bigger pieces, and that contrast is what makes them so good.
When these matcha s’mores bars go into the oven, you’re looking for the edges and top to be lightly browned. This is important. Don’t worry if the centre still looks a bit soft when you pull the pan out. That’s what you want!
The bars will continue to firm up as they cool, and this is how you get that ultimate chewy texture I keep talking about. Overbaking them will give you dry bars, and nobody wants that. Pull them out when they look ready around the edges, and let the residual heat do its work as they rest.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Wire cooling rack
Once the bars are out of the oven, you absolutely must let them cool completely in the pan on a wire rack. I am not exaggerating when I say cooling these completely is crucial for neat slices. If you try to cut them warm, they will be a gooey mess.
If you’re aiming for actual bars you can hold and share (or, let’s be real, hoard), then patience is a virtue here. I usually let them sit for a few hours, or even overnight. It’s a challenge, I know, but trust me, it’s worth it! 🙂
Tips for your Best Matcha S’mores Bars
- Soften your butter: Make sure your unsalted butter is at room temperature. It creams better with the brown sugar, leading to a smoother dough and a more even texture in your final bars.
- Don’t overmix the dry ingredients: Once you add the flour and matcha mixture to the wet ingredients, stir just until it comes together. Overmixing develops gluten, which can make your bars tough instead of soft and chewy.
- Watch the bake, not the clock: Ovens can vary. Look for the edges to be lightly browned, but don’t be concerned if the centre still looks a little soft. This ensures your bars remain wonderfully chewy once cooled.
- Cool completely for clean cuts: This is THE easiest method for clean, non-sticky slices. Cutting them while warm will lead to a gooey situation. Give them at least a few hours, or even overnight, to set up properly. You’ll thank me.
- Graham cracker texture matters: For the best textural contrast, aim for a mix of fine crumbs and some slightly larger pieces when crushing your graham crackers.
I had so much fun developing these. I think you’re going to really enjoy this delicious combination.
If you make these matcha s’mores bars, please tag me @theflournook on socials and leave a review below! You can also pin or save this recipe using the button on the recipe card, the buttons around the post, or any of the photos above.
Happy baking, my friends!
For more easy dessert bar recipes, check out these:
Matcha S’mores Cookie Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
These chewy matcha s’mores cookie bars combine vibrant umami matcha flavour with toasted marshmallows and white chocolate for an easy sheet pan dessert!
Ingredients
Dry Ingredients
- 2 3/4 cups (330 g) all-purpose flour
- 2 tsp (4 g) matcha
- 1 tsp (3 g) cornstarch
- 1 tsp (5 g) baking soda
- 3/4 tsp (4.5 g) salt
Wet Ingredients
- 3/4 cup (180 g) unsalted butter, softened to room temperature
- 2 cups (450 g) packed light brown sugar
- 2 large eggs plus 1 egg yolk, all at room temperature
- 2 tsp (10 ml) pure vanilla extract
Add-ins
- 1 cup (45 g) mini marshmallows
- 1 cup (200 g) white chocolate chips
- 1 cup (120 g) crushed graham crackers
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together the flour, matcha, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, whisk the butter and brown sugar until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until everything is fully incorporated.
- Add the dry ingredients to the wet ingredients. Stir with a rubber spatula or wooden spoon until the cookie dough just comes together.
- Fold in the mini marshmallows, white chocolate chips, and crushed graham crackers.
- Press the dough evenly into the prepared baking pan.
- Bake for 24 to 27 minutes, or until the edges and top are lightly browned.
- Remove the pan from the oven. Let the bars cool completely in the pan on a wire rack.
- Once cool, use the parchment paper overhang to lift the baked dough out of the pan. Cut into squares.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bars
- Method: Baking
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