Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down!
Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.
Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer
months years in Southern California they just don’t work for parties outside.
So if I can’t have cream then I’ll take cookie butter.
These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.
If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.
Cookie Butter Smores Bars
- 3/4 Cup Unsalted Buter, Melted
- 3/4 Cup Brown Sugar
- 1 Large Egg, at Room Temp.
- 2 Tsp Vanilla Extract
- 1 1/4 Cup All Purpose Flour
- 1 Cup Graham Crackers crumbs, fine
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
- 1/2 Cup Cookie Butter
- 1 Container Marshmallow Fluff
- Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
- In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
- Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
- Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
- Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
Cookie Butttah Lovah
Biscoff Apple Cheesecake Bars
Biscoff Stuffed Chocolate Chip Cookies
Cookie Butter Sea Salt Chocolate Chip Cookies
Cookie Butter Lava Cakes
Cookie Butter Granola
Cookie Butter Chocolate Chip Cheesecake Bars
I felt like cookies, chocolate cookies to be specific. I also felt like some cookie butter, marshmallow creme and toffee bits. I can never make up my mind, I am SOOO indecisive. So naturally I crammed everything into the cookies. And damn. I was impressed.
When I made these cookies I also made Strawberry Chocolate Cupcakes. I told my dad about the cupcakes but didn’t even mention the cookies, he is a picky dessert eater. A few hours later he says to me “Did you make those cookies” I said “yes” he said “Wow, don’t make anymore!!” he loved them and he finished the rest of the batch.
Another family member who loved them? My sister Lydia.
Needless to say these cookies were a success. There is a lot going on but it’s not overwhelming . Chocolate cookie dough, chocolate chips, toffee chips, marshmallow creme, cookie butter and hazelnut spread. Yes that is what heaven tastes like. Oh and a la mode of course 😉
Sooo I am off to OZ in April! Woo Hoo, Bondi Beach to be specific and possibly the Whitsundays and Byron Bay. I am so blessed & thankful to be able to travel, I loooooove it! Especially trying all the different foods around the world.
My sister and I are going and are booking one ticket with air miles though British Airways. Lemme just say British Airways online system is freaking retarded it doesn’t work. Then there phone system just had the busy tone, so we tried the England phone line but had to wait till the next day because of the time difference. Then, they couldn’t give us answer so said they would email us in 24-48 hours later- well one week later still nothing. Each time we call we wait like 34 minutes on hold till we talk to someone, no I am not exaggerating. And then we “booked” it but it was not processed but would process and they would call us when it did or the next morning well that was on like Tuesday or Wednesday of last week and still nothing.. UGH I just want my ticket booked already!! Two weeks and counting the ticket is still not booked!!!
MAX BRENNER HERE I COME!!
Until then… Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter & Hazelnut Spread……
Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter
- 1 cup butter, softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs, at room temp.
- 1 tbsp vanilla extract
- 2 1/4 cup all purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips/chunks
- 2/3 cup toffee bits
- 1/2 cup Marshamallow Creme
- 1/2 cup Cookie Butter
- 1/2 cup Nutella
- In the bowl of an electric mixer beat softened butter for 2 minutes. Add in sugars and beat for another 3-4 minutes. Add in eggs one at a time then vanilla extract.
- In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Add mixture to the wet ingredients. Once combined fold in chocolate and toffee bits. Cover and chill for 30 minutes.
- Preheat oven to 350F and line a baking sheet with a silpat liner, if using one.
- Scoop 1 tbsp dough and press out to form a disc. Scoop 1/2 tsp marshmallow creme and 1 tsp cookie butter and hazelnut spread swirl on to disc. Make another disc of dough and place it on top of the dough with creme and spread, seal cookie dough edges together. Repeat with all dough. Bake for 11-13 minutes, until cookies are completely set. Let sit on tray for 5 minutes before moving to wire rack to cool.
Chocolate Smore’s Gooey Bars
Ever since I made the White Chocolate Gooey Bars I knew I wanted to make a chocolate version! This recipe is so simple and so delicious! I couldn’t stop picking at the pan-I secretly always pick at the pan and create another straight line so it’s not obvious how much I have actually devoured! 🙂 Enjoy 🙂
1 Box Devils Food Chocolate Cake Mix
1 Stick Softened Unsalted Butter
1 Large Egg
2 1/2 Cups of Milk Chocolate Chips
1 Cup of Mini Marshmallows
1 Cup of Chocolate Marshmallows (I bought some at Target)
1/2 Can of Condensed Milk
Preheat oven to 350F & Grease a 8X8 Pan.
1. Place the cake mix, butter & egg in a large bowl and mix together until combined- you will be left with a thick dough.
2. Press half of the dough into the prepared pan. Layer the dough with graham crackers, chocolate chips and marshmallows.
3. Press the rest of the dough on top of marshmallows then drizzle with condensed milk.
4. Bake for 25-30 minutes. As tempting as it will look coming out of the oven do your best to let it cool as it will be super gooey! And you could easily burn yourself or make a huge mess!
Gooey White Chocolate Marshmalow Bars
A while back I was once again browsing one of my favorite websites Picky-Palate and saw this delicious recipe and instantly added it to my must bake list. Well that list is ever growing every day… ridiculously long. I was looking over the list/or stack of paper/or Pinterest board of my to do list of baking and rediscovered these.
Today was the day!
As soon as I tasted these I wondered WHY?!?!! Why had I not made these the day of?? They are delish! Chewy, white chocolate marshmallowy goodness.
1 Box of Yellow Cake Mix
1 Large Egg
1 Stick of unsalted butter
4 1/2 Full Honey Graham Crackers
1 Bag of White Chocolate Chips (11.5oz)
2 Cups of Mini Marshmallows
1/2 Can of Condensed Milk
- Preheat oven to 350F and grease a 8X8 pan.
- In a medium sized bowl mix together the yellow cake mix, large egg and butter until combined.
- Press half of the dough in prepared pan.
- Layer graham crackers on top of dough followed by white chocolate chips then marshmallows.
- Press the rest of the dough on top and drizzle with condensed milk.
- Bake for 28-30 minutes. Let cool in pan otherwise you will end up with a gooey mess 😉