These extra thick & chewy graham cookie bars are made with rich browned butter, savory tahini, brown sugar, sweet vanilla marshmallow, and tons of chocolate chips. Indulgent s’mores flavor all-grown-up in the most satisfying form. 
I know, sounds familiar. You thought I was done with the s’mores-tahini kick with my malted buttermilk s’mores waffle with tahini maple syrup. Or maybe my s’mores banana pancakes with that same delicious tahini maple syrup. Not quite. There is one more version of this heavenly combo that we simply cannot ignore…
The cookie bar.
The blondie.
The blonde brownie.
The extra thick, extra chewy cookies baked to crispy-edge, gooey-center perfection in a brownie pan.
Yes, those need some attention. And what better way to honor the cookie bar than with a browned butter version filled with toasty graham, savory tahini and sea salt, indulgent vanilla marshmallow, and chocolate chips?
recipe tips
This recipe is all about the chew. Thanks to brown sugar, tahini, graham, and marshmallow, you get the most satisfying thick and chewy texture that makes these bars more than just a dessert.
☝️When made with whole wheat pastry flour and whole grain graham crackers/cookies with protein, these are hearty enough to pair with coffee or tea for a sweet afternoon pick-me-up.
👉Of course, if you’re craving more of the ooey-gooey, melt-in-your-mouth situation, stick with all-purpose flour, traditional graham crackers, and, most importantly, WATCH YOUR BAKING TIME. Lean on the under-baked side, and they will continue cooking as they rest.
🤙For extra indulgence and some permissive messiness, add a layer of chocolate bar squares under the top layer of dough, and use marshmallow fluff in place of torn marshmallows.
ingredient breakdown
- Browned butter – The very simple step of browning the butter adds an incredible deep, rich, caramely flavor that you won’t get from anything else.
- Brown sugar – For the ultimate chew, this recipe uses all brown sugar rather than a combo of white and brown.
- Tahini – Made from toasted ground sesame seeds, tahini has a texture similar to drippy almond butter and a nutty, savory umami flavor. It pairs so beautifully with chocolate, sea salt, vanilla, and toasty graham. In this recipe, it contributes to the smooth texture of the bars, cuts through some of the sweetness, and adds sophistication and depth to the flavor.
- Sea salt – Don’t skimp on the salt! You want a kiss of sea salt to come through against the chocolate, sweet marshmallow, and tahini.
- Cinnamon, espresso powder, and vanilla – Add warm, flavorful notes perfect for fall.
- Eggs and yolks – They really help bring the dough together and with the final texture. I can’t vouch for an egg-free substitute.
- Flour – For a slightly heartier texture, you can use whole wheat pastry flour. For a more traditional blondie texture, use all-purpose flour.
- Graham crackers – We mix crushed graham crackers right into the batter like flour to really bring home that warm, nutty graham flavor. Also add larger pieces in the middle layer for added texture. I used honey grahams, but cinnamon graham crackers would also work beautifully. You can use a higher protein graham-flavored cracker or cookie for a heartier snack bar-like texture.
- Baking powder – Just use a touch to allow for some rise while maintaining a dense (rather than cakey) consistency.
- Chocolate – A generous amount of chocolate chips are mixed into the batter directly. Plus, a layer of chocolate is nestled under the top layer of dough–either more chocolate chips or, for extra indulgence, full-on chocolate bar squares (such as Hershey’s). Use semi-sweet or milk chocolate for the classic s’mores flavor.
- Marshmallow – I LOVE Hammond’s marshmallows and use their vanilla bean flavor, torn to small pieces, in this recipe. To get a dramatic, messy marshmallow pull effect, spread on a layer of marshmallow fluff instead of torn marshmallows.
Bake at 350 for about 23-25 minutes, being extra careful not to over-bake them! They should be just turning golden brown on top, set at the edges, but still jiggly in the center. They will continue to cook and set up as they cool.
Tahini Browned Butter S'mores Cookie Bars
These extra thick & chewy graham cookie bars are made with rich browned butter, savory tahini, brown sugar, sweet vanilla marshmallow, and tons of chocolate chips. Indulgent s'mores flavor all-grown-up in the most satisfying form.
Notes
Inspired by recipes from Olives n Thyme and Ambitious Kitchen.
Ingredients
- 6 Tbsp unsalted butter
- 1.25 cups packed light brown sugar
- 1 large egg + 2 yolks
- 1/2 cup tahini
- 1.5 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp instant espresso powder
- 1 cup (120g) all-purpose flour
- 1/4 cup finely crushed graham crackers
- scant 1/2 tsp baking powder
- 1/2 - 2/3 cup semi-sweet or milk chocolate chips or chunks
- additional 1/4 cup chocolate chips/chunks OR whole chocolate bar squares (such as Hershey's)
- handful extra graham crackers, broken into large pieces
- 3-4 large vanilla marshmallows or 1/3 - 1/2 cup marshmallow cream/fluff
Instructions
- Preheat oven to 350ºF. Line an 8x8 inch baking pan with parchment paper.
- Brown the butter: Melt the butter slowly over medium-low heat in a saucepan or skillet. Continue heating until it foams, stirring occasionally. Let it foam over low heat until nutty and the color of graham cracer crumbs. Careful not to burn. Transfer to a bowl to cool to room temp before adding remaining ingredients.
- Add the brown sugar, tahini, egg and yolks, vanilla, salt, and cinnamon to the bowl with the browned butter. Whisk until smooth. Add the flour, graham crumbs, and baking powder and stir to evenly combine. Fold in 1/2 cup to 2/3 cup chocolate chips (to taste).
- Spread 2/3 of the batter into the prepared baking pan. Top with torn marshmallows/marshmallow fluff, additional 1/4 cup chocolate chips or squares, graham pieces, then patch remaining batter on top. Bake for about 24-25 minutes, or until just set around the edges, slightly jiggly in the center, and starting to brown on top. They will continue cooking as they cool, so don't over-bake!
- Remove the cookie from the oven and let cool about 30 minutes in the pan, then lift the parchment out of the pan and transfer to a wire rack to finish cooling to room temp.
- When completely cooled, slice 4x4 into 16 bars.
- Store in an air-tight container at room temperature for up to 3 days, in the fridge for up to a week, or frozen up to a month. Serve at room temperature or lightly warmed in the microwave.