If Slutty S’mores Bars aren’t a thing, they are now. Chocolate, cookie butter, and marshmallow fluff packed between two layers of graham cracker cookie dough. Ummmm yes to the yes. Scroll down for the full recipe!

INGREDIENTs

• 1/2 cup unsalted butter, softened

• 1/2 cup white granulated sugar

• 1/4 cup brown sugar, packed

• 1 egg

• 1 teaspoon vanilla extract or paste

• 1 teaspoon baking powder

• 1 1/4 cup all purpose flour

• 1 teaspoon kosher salt

• 6 graham crackers, crushed into crumbs

• 3 Hershey chocolate bars

• 1/2 cup Biscoff, warmed up

• 1 jar of marshmallow creme

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Pulse your graham crackers in a food processor or finely crush in a bag. Set aside.

3. In a large bowl, beat butter, granulated sugar, brown sugar, egg, and vanilla. Mix in flour, crushed graham crackers, baking powder, and Kosher salt.

4. Divide your dough in half and line your 8×8 baking dish with parchment. Press half of the dough into the bottom of the pan so you have a square of dough then gently lift this dough out and set aside – this will be your top cookie layer.

5. Line your baking dish again with parchment and press the remaining dough into the bottom of the pan, making the bottom layer. Layer the chocolate bars, cookie butter, and marshmallow creme. Gently flip the other prepared cookie layer onto the top of the bars and peel the parchment off the top. Fix any of the sides so everything is seamless in the pan.

6. Bake for 30 minutes or until golden brown.

7. Remove from oven and let the bars cool on the counter for 30 minutes then place in the fridge for two hours so they can harden enough for a clean cut. If you refrigerate, let them come to room temperature before eating! Store in air-tight container.