S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars


  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips


  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**


*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky


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S’mores Cheesecake Cupcakes

Yay! It’s S’mores season and these cheesecakes are just in time – graham cracker crust, creamy and dreamy cheesecake filling, chocolate ganache and toasted marshmallows. These cheesecakes are in individual servings and they are super fantastic!

S'mores Cheesecake Cupcakes 2

I’ve been busy being Super Jhuls for the last few weekends.

I’ve been busy saving friends (a.k.a. ingredients) who liked to end their lives.

S'mores Cheesecake Cupcakes 5

You know that I have a habit of buying stuff in bulk, especially when they are on saleeee! I know you feel me. I’ve had plans for them, but suddenly I decided to do this Whole30 thing. Bye, chocolate chips, cookie butter, marshmallows and to all sweet stuff. But one day, a bag of marshmallow just fell off from who knows where. It’s like it is telling me to hurry and save them and its friends. So I got very busy thinking what to do. I just have few weeks left, I thought.

S'mores Cheesecake Cupcakes

So I did what I have to do and saved whatever I could.

First things to save: graham crackers and marshmallows. So what do I think of when I hear both? S’mores! S’mores! S’mores! So here goes S’mores Cheesecake Cupcakes…

S'mores Cheesecake Cupcakes 3

These mini cheesecakes have a graham cracker crust, cheesecake filling (of course), chocolate ganache and toasted marshmallows on the top. They are super creamy and rich, but you will not eat them everyday. I am telling you – they are super delicious!

I am sharing these with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174.

S'mores Cheesecake Cupcakes

  • Servings: 10
  • Difficulty: easy
  • Print


For the graham cracker crust:

  • 1 cup Graham cracker crumbs or 12 sheets of Graham crackers, finely grounded
  • 2 tbsp white sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup sour cream, room temperature
  • 1 egg, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract

For the chocolate ganache & topping:

  • 2/3 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 70 regular size marshmallows or 10 large marshmallows


  1. Preheat oven to 350F. Fill 10 muffin pan holes with cupcake liners.
  2. In a small bowl, add graham crackers, sugar and melted butter. Mix well to incorporate. Take about 2 tbsp of the crust mixture and divide into the bottom of 10 cupcake liners. Press down. Set aside.
  3. In another bowl, add cream cheese and beat until fluffy. Add in sour cream and beat again. Add egg, sugar and vanilla extract; beat again just until combined.
  4. Taking about 2 ½ tbsp each, divide the cheesecake filling between the prepared crusts.
  5. Bake for 18-20 minutes or until cheesecake filling is set.
  6. Remove the pan from the oven and let the cheesecakes cool in the pan for about 10 minutes and transfer to a cooling rack to cool further.
  7. Place inside the fridge for about 3 hours or overnight. (I did mine overnight)

When ready to serve or just about an hour to serve,

  1. In a heatproof bowl, place semisweet chocolate chips and heavy cream.
  2. Melt in a microwave on low-medium heat while checking and mixing at 15 seconds interval. This can also be done over a pot of simmering water, making sure that the bowl doesn’t touch the hot water.
  3. Let the ganache set a little before topping the cheesecakes.
  4. Place regular size marshmallows above the topping (or large marshmallows). Toast the marshmallows using a kitchen torch, making sure not to burn them.

Source recipe: Mini S’mores Cheesecakes by Crazy for Crust


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S’mores Brownies

I’ve been on a Marshmallows kick lately…


I was out and went to a grocery store to buy stuffs that I need and I don’t need. I was in a section where the smell feels like heaven… No, no! I was not in the body wash/shampoo/soap section. I was actually in the sweets/chocolates section. 😀 Just imagine how happy I was. Anyway, so there I was taking some passing by the chocolates. (You really won’t believe me if I’ll say that I just went past them, right?) And the marshmallows!!!

Thoughts inside my head:

Me: Oh, I remember I still have a jar of marshmallow crème. I don’t need to buy this.

Me: No, that jar of marshmallow crème is saved for something else. I am sure I need this, too.

Me: Uh, yeah. Maybe. Someday.

And of course, I did buy a pack. (Of course, I did!) The marshmallow went straight into my room (yes, room!) and put it near the bed. And every time I enter the room, the smell of heaven is everywhere. If you would ask me why did I put it near the bed? I don’t know. Maybe, I just want these babies to be near me. 😀 Well, after days (yeah, really!) I opened and eat some. I still have not used them for baking. Someday. 😛

Also, I was craving for brownies.


So I thought this is the perfect time to use that marshmallow crème to justify the thought of buying a new pack of marshmallow. And the good news is… I am bringing them to the Fiesta Friday over Angie’s place at The Novice Gardener. If you haven’t already, come and join us. The party is extremely fun and chatting with old and new found friends is awesome.


S'mores Brownies

  • Servings: 16 bars
  • Difficulty: easy... and difficult (as to the waiting time for the brownies to be done baking and for cooling completely)
  • Print


  • 2 packages of Graham crackers (about 6 sheets)
  • 5 x 43 g Hershey’s dark chocolate bars
  • 3 oz marshmallow fluff
  • ⅔ cup flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp butter, unsalted
  • ½ cup white sugar
  • 2 tbsp water
  • 1½ cups dark chocolate chips
  • 2 eggs
  • 1 tsp vanilla extract


  1. Preheat oven to 325 F. Grease a 8×8 baking pan, line with parchment paper hanging on the sides.
  2. Break each graham crackers in half.
  3. Spread marshmallow fluff on the graham cracker. Set aside.
  4. Break Hershey’s chocolate bars at their scores. Place on the top of the graham crackers with marshmallow fluff (about two small bars on each)
  5. In a bowl, combine flour, baking soda and salt. Set aside.
  6. In a deep saucepan over medium heat, add in butter until melted. Add sugar and water. Heat until sugar is dissolved.
  7. Remove from the heat and add in chocolate chips. Stir until chocolate until melted.
  8. Add in eggs and vanilla. Mix until well combined.
  9. Gradually add in the flour mixture.
  10. Pour half of the brownie batter into the prepared baking pan.
  11. Place the prepared graham crackers on top of the brownie batter.
  12. If you have remaining graham crackers, snap them and fill the gaps.
  13. Pour in the remaining brownie batter over the s’mores and evenly spread out using a spatula.
  14. Bake for 25-35 minutes or until a toothpick inserted in the middle comes out with wet crumbs.
  15. Remove the pan from the oven and immediately place the remaining small bars of chocolates over the baked brownies. 
  16. Now, this is painful: Let the brownies cool completely before  cutting.

Source recipe: Sugar Dish Me

I always have a problem with ‘cool completely before cutting’ when it comes to brownies! So as SOON as I took the brownies from the oven, one poor side has been pinched. 😀

Here’s some of the chocolates for everyone. Don’t worry, I still have more if you’d just ask. 😀

thenotsocreativecook-S'moresBrownies6The regular-sized marshmallows? They are still near my bed. Uh, I think I transferred their location already. Have I? Ah, yes! I already put them where they should be in the first place – on the shelf together with the other babies. 😛

Happy Fiesta, dear friends! I hope you enjoyed the brownies and the chocolates.

What are you planning for the weekend? Well, whatever that is, have fun and stay safe. ❤