Espresso Swirl S’Mores Cookie Bars

These Espresso Swirl S’mores Cookie Bars are the ultimate indulgence for coffee and chocolate lovers! Imagine the classic campfire treat, elevated with a rich espresso swirl and a decadent dark chocolate ganache. These bars are soft, chewy, and packed with flavor – a perfect dessert for any occasion. The combination of gooey marshmallows, rich chocolate, and a hint of coffee is simply irresistible. Get ready to experience s’mores like never before!

What You’ll Need

• 115g (1/2 cup) Unsalted Butter, Melted: Using melted butter creates a chewier texture in the bars. Ensure it’s cooled slightly before mixing to prevent cooking the egg. Unsalted butter allows you to control the overall saltiness of the recipe.
• 100g (1/2 cup) Brown Sugar: Brown sugar adds moisture and a lovely caramel flavor to the cookie base. Light or dark brown sugar can be used, depending on your preference for depth of molasses flavor.
• 50g (1/4 cup) Granulated Sugar: Granulated sugar provides sweetness and helps with the overall structure of the bars.
• 1 Large Egg: The egg binds the ingredients together and adds richness. Make sure it’s at room temperature for better emulsification.
• 1 tsp Alcohol-Free Vanilla Extract: Vanilla extract enhances the other flavors and adds a warm, comforting aroma. Alcohol-free ensures it’s suitable for all.
• 130g (1 cup) All-Purpose Flour: All-purpose flour provides the structure for the cookie bars. Spoon and level the flour when measuring to avoid adding too much.
• 30g (1/4 cup) Unsweetened Cocoa Powder: Cocoa powder adds a deep chocolate flavor to the base. Use a good quality cocoa powder for the best results.
• 1/2 tsp Baking Soda: Baking soda is a leavening agent that helps the bars rise and become light and fluffy.
• 1/4 tsp Salt: Salt balances the sweetness and enhances the other flavors.
• 120g (1 cup) Graham Cracker Crumbs (about 8–10 crackers, crushed): Graham cracker crumbs provide a classic s’mores flavor and a slightly sandy texture. You can use pre-made crumbs or crush your own.
• 100g (3.5 oz) Mini Marshmallows: Mini marshmallows melt beautifully into the bars, creating that signature gooey s’mores texture.
• 100g (3.5 oz) Dark Chocolate Chips (70% cocoa): Dark chocolate chips add a rich, intense chocolate flavor. 70% cocoa provides a good balance of sweetness and bitterness.
• 60g (2 oz) Dark Chocolate (70% cocoa), Chopped (for ganache): High-quality dark chocolate is essential for a smooth and flavorful ganache.
• 30ml (2 tbsp) Heavy Cream (or Coconut Cream): Heavy cream creates a rich and decadent ganache. Coconut cream is a great dairy-free alternative.
• 1 tsp Instant Espresso Powder: Instant espresso powder adds a concentrated coffee flavor to the ganache, complementing the chocolate beautifully.
• 30g (1/4 cup) Toasted Coconut Flakes: Toasted coconut flakes add a delightful crunch and a tropical aroma.
• Pinch of Flaky Sea Salt, for garnish: Flaky sea salt enhances the sweetness and adds a sophisticated finishing touch.

Substitutions & Variations

For a Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your graham crackers are also gluten-free.

Milk Chocolate Lovers: Feel free to swap the dark chocolate chips and chopped chocolate for milk chocolate if you prefer a sweeter flavor profile.

Nutty Addition: Add 1/2 cup of chopped pecans or walnuts to the batter for extra texture and flavor.

Let’s Bake: Step-by-Step Instructions for Espresso Swirl S’mores Cookie Bars

1. Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 23 x 33 cm (9 x 13-inch) baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the finished bars out for clean cutting.
2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth. The melted butter incorporates air, creating a tender crumb. Blend in the egg and vanilla extract until fully emulsified.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and the baking soda is evenly distributed, leading to a consistent rise.
4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough bars.
5. Add Mix-Ins: Gently stir in the graham cracker crumbs, mini marshmallows, and dark chocolate chips. Distribute them evenly throughout the batter without overmixing. The marshmallows will melt during baking, creating that classic s’mores gooeyness.
6. Bake the Bars: Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula. Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. The carryover heat will continue to cook the center as it cools.
7. Make the Espresso Ganache: While the bars are baking, prepare the espresso ganache. In a small saucepan, heat the heavy cream (or coconut cream) until it just begins to simmer. Whisk in the instant espresso powder until dissolved. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute to allow the chocolate to melt, then whisk until smooth and glossy.
8. Swirl the Ganache: Once the bars are slightly cooled (about 5 minutes), pour the warm espresso ganache over the surface. Use a spatula to swirl the ganache through the bars, creating a beautiful marbled effect.
9. Add Toppings: Immediately sprinkle the toasted coconut flakes and a pinch of flaky sea salt over the ganache. The heat from the ganache will help the coconut flakes adhere. The sea salt enhances the sweetness and provides a delightful contrast.
10. Cool and Set: Allow the bars to cool completely (30-45 minutes) at room temperature, then refrigerate for 15 minutes to allow the ganache to set. This makes them easier to cut.
11. Cut and Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. For an extra touch, drizzle with any remaining ganache and dust lightly with cocoa powder.

The Magic of Espresso with S’mores

The combination of espresso and s’mores might seem unexpected, but it’s a match made in dessert heaven! The bitterness of the espresso beautifully balances the sweetness of the marshmallows and chocolate, adding a sophisticated depth of flavor. Espresso doesn’t just add flavor; it enhances the chocolate notes, making them richer and more pronounced. This isn’t just a sweet treat; it’s a complex flavor experience.

Tips for the Perfect Texture

Achieving the perfect texture in these Espresso Swirl S’mores Cookie Bars is all about balance. Don’t overbake! Slightly underbaking ensures a fudgy, chewy center. Overbaking will result in dry, crumbly bars. Also, using high-quality dark chocolate (70% cocoa) is crucial for a rich, intense chocolate flavor that complements the espresso. The graham cracker crumbs provide a delightful textural contrast to the soft, gooey interior.

Graham Cracker Crumbs: A Key Component

The graham cracker crumbs aren’t just a filler; they’re a foundational element of the s’mores flavor profile. They provide a subtle honeyed sweetness and a slightly sandy texture that mimics the base of a traditional s’more. Using finely crushed graham crackers ensures they blend seamlessly into the batter, creating a uniform texture. You can easily make your own graham cracker crumbs by pulsing graham crackers in a food processor.

Storing Your Espresso S’mores Bars

These Espresso Swirl S’mores Cookie Bars are best enjoyed within 3-4 days. Store them in an airtight container at room temperature or in the refrigerator for longer storage. If you’re stacking them, place a sheet of parchment paper between layers to prevent sticking. They can also be frozen for up to 2 months; wrap them tightly in plastic wrap and then in foil.

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes, you can! However, dark chocolate provides a more complex flavor that complements the espresso. If using milk chocolate, you may want to reduce the amount of sugar slightly.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Can I skip the espresso?

While the espresso enhances the flavor, you can omit it if you prefer. The bars will still be delicious, just without the coffee notes.

Pin it for Later!

These Espresso Swirl S’mores Cookie Bars are the perfect treat for any occasion. Don’t forget to save this recipe to Pinterest so you can easily find it later!

Print