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.