Description
These chewy matcha s’mores cookie bars combine the earthy flavour of matcha with gooey marshmallows, sweet white chocolate chips, and crunchy graham crackers! They’re so easy to make, need no campfire, and have delicious flavour and texture in every single square.
Ingredients
Units
Scale
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
