Brookie S’mores Bars combine a soft, chewy chocolate chip cookie layer and a rich, fudgy brownie layer, all layered over a crunchy crushed digestive biscuit (Graham cracker) base and finished with toasted marshmallows. The result is a gooey, chocolatey bar that captures all the best parts of classic s’mores in one sliceable treat.
If you love s’mores, these bars are made for you. Crunchy digestive biscuits, melting chocolate and toasted marshmallows come together with cookie dough and brownie batter to create a layered dessert that’s indulgent and comforting. The chocolate chip cookie and brownie combination—often called a ‘brookie’—is already irresistible; add the graham-cracker-style base and marshmallows and it becomes an instant crowd-pleaser.
To build these bars start with a simple base of crushed digestive biscuits mixed with melted butter. Next, prepare a chocolate chip cookie dough—this recipe is adapted from a cookie pie method—and a one-bowl fudgy brownie batter. The assembly is layered: press the biscuit base into the pan, spread the cookie dough over it, then pour the brownie batter on top. Because the bars need time to bake, add the marshmallows partway through to ensure they toast nicely without burning.
These were baked in an 8″x8″ pan to give the bars a tall, satisfying height. A 9″x9″ pan will work, but expect a slightly thinner bar and a shorter bake time. Bake time in the recipe below reflects the 8″x8″ pan; adjust if using a different size.
Because the baking process is done in stages, the marshmallow topping is added after the bars have been in the oven for a short time. This step gives you marshmallows that are toasted and melty rather than burned or overly firm. Allow the finished bars to cool completely before cutting for clean edges; if you can’t wait, they’re delicious served warm with a spoon.
Brookie S’mores Bars
Ingredients
Base;
- 1 and ½ Cups Digestive Biscuits or Graham Crackers, Crushed (125g)
- ⅓ Cup Butter, Melted (75g)
Chocolate Chip Cookie Dough;
- ½ Cup Butter, Partially Melted (110g)
- ⅓ Cup Brown Sugar (65g)
- ¼ Cup Sugar (50g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 Cup and 2 Tbsp. All Purpose Flour (135g)
- ½ teaspoon Baking Powder
- ½ Cup Chocolate Chips (90g)
- 5 Marshmallows, Chopped
- ⅓ Cup Chocolate Chips (75g)
Brownie Layer;
- ½ Cup Dark Chocolate (100g)
- ⅓ Cup Butter (75g)
- 1 Large Egg
- ½ teaspoon Vanilla Extract
- ½ Cup Sugar (100g)
- 3 Tbsp. Cocoa Powder (19g)
- ¾ Cup All Purpose Flour (95g)
- 16-20 Marshmallows
Instructions
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Line an 8″x8″ baking pan with baking paper and preheat the oven to 160°C (325°F).
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Melt the butter and mix with the crushed digestive biscuits.
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Press into the base of the prepared pan and chill while you prepare the cookie layer.
Cookie Layer
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Beat the super-soft or partially melted butter with the brown sugar and sugar until combined.
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Beat in the egg and vanilla extract.
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Fold in the flour, baking powder and chocolate chips.
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Spread the cookie dough evenly over the chilled biscuit base and sprinkle with the ⅓ cup chocolate chips and the chopped marshmallows.
Brownie Layer
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Melt the butter and dark chocolate together and let cool slightly.
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Beat the egg, sugar and vanilla until light and fluffy.
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Stir the chocolate mixture into the egg mixture until combined.
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Mix in the cocoa powder, then fold in the flour.
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Pour the brownie batter over the cookie layer and bake for 10 minutes.
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Remove from the oven, top with 16–20 marshmallows, then return to the oven for another 10–15 minutes.
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The marshmallows should be lightly golden. The center will still have a slight wobble while the edges are set.
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Cool completely before cutting for clean slices; otherwise serve warm and enjoy immediately.
Video
Nutrition
