Red Velvet S’mores Cookie Bars

A yummy red velvet cookie bar with a deliciously gooey marshmallow and biscuit centre!

This recipe makes a delicious tray of red velvet s’mores cookie bars. Two thick layers of chocolate chip stuffed red velvet cookie, filled with a gooey marshmallow and crunchy biscuit pieces centre.

These cookies are best stored in an airtight food container for around five days or they can be frozen for longer. They are best eaten slightly warmed, 30 seconds in the microwave usually does the trick! So that the marshmallow centre is all warm and gooey.

Makes 12 small slices

Cookie bar ingredients;                    

460g plain flour

200g soft brown sugar

180g white sugar

8g baking powder

4g baking soda

20g cocoa powder

1tsp vanilla powder

200g vegan butter

80g cold water

150g vegan chocolate chips

150g vegan mini marshmallows + a few extra for decoration

100g crushed biscuits - used Lotus style biscuits but any crunchy biscuit works fine + a few extra for decoration

1/2 tsp red gel food colouring

You will also need; baking paper, mixing bowl, spoon, 7” x 11” baking tin

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How to make your cookie bars;

1. Preheat your oven to 180c and line your baking tin with baking paper

2. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

3. Add the red food colouring and mix again until evenly incorporated

4. Add the flour, cocoa powder, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Add your chocolate chips and knead the dough with your hands to combine

6. Split your cookie dough into two roughly even balls

7. Take one ball of dough and press it down into the baking tin using your hands to squash the dough evenly across the base

8. Evenly spread your marshmallow across the top of the cookie dough and sprinkle over the crushed biscuit pieces

9. Take the second ball of cookie dough and flatten out small pieces into little patties. Use these to completely cover the marshmallow layer

10. You could add some extra crushed biscuits to the top

11. Bake for around 20 minutes until the cookie has puffed up and feels dry to touch. There may be a very slight jiggle in the middle as the marshmallows will be all gooey underneath the cookie top

12. Once baked, you could add some extra marshmallows to the top, then leave to slightly cool before slicing

13. Eat and enjoy!

Tips & Tricks!

• I used red Progel food colouring by Rainbow Dust as all their colours are marked vegan! https://amzn.to/3Xo7IqU

• I used Freedom Mallows micro pink marshmallows. Mini marshmallows work better than large ones, but you could use scissors to cut larger marshmallows into small pieces if needed

• This is the link to my 7" x 11" cake tin - https://amzn.to/45YU9Do

• This is the link to my mixing bowl; https://amzn.to/489iB6s