Smores cookie bar with Miso caramel

An adult spin on a kid’s classic, miso or not these bars are a crowd pleaser

Tips

eww miso?

Yes, miso! Miso is fermented soybean paste. This ingredient is most widely consumed via soup. However, it can be quiet handy in baking. Due to its texture, miso helps bring the perfect soft cookie mouth feel for the cookie bars. In the caramel, miso provides a robust umami flavor.

can i use marshmallows?

No, do not use whole marshmallows. Marshmallows will burn in the oven.

smore’s cookie bar and miso caramel

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 1 9×13 sheet

Gather

Smores cookie bar

• 2 1/4 cups all-purpose flour
• 1/4 cups + 2 tablespoons finely crushed graham crackers
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups packed brown sugar (275 grams)
• 1/2 cup granulated sugar (55 grams)
• ¾ cup soften regular butter (1 ½ stick) 
• 4 tablespoons miso
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 2/3 cups dark chocolate chips  divided
• 7 ounces jar marshmallow creme or Fluff (not whole marshmallows)
• 3/4 cups crushed graham crackers, (not finely) 

Miso caramel

• ³/₄ cup granulated sugar
• ¹/₄ cup water
• ¹/₂ cup  heavy cream
• 2 tablespoons miso

Follow

smores bars

1. In a separate bowl, whisk together flour, finely crushed graham crackers (you can put them through a food processor or use a bag and crush with a rolling pin), baking soda and baking powder. Set aside.
2. Cream together butter, sugars, and miso in a mixing bowl until light and fluffy (approximately 5 minutes).
3. Add in eggs one at a time, beating well after each. Add vanilla and beat again for about an additional minute.
4. Add dry ingredients to the wet 1/2 cup at a time, using a rubber spatula mix until combined.  Be sure not to over mix. Fold in 1/3 cup chocolate chips.
5. Cover the dough in plastic wrap and place in fridge to chill for at least 30 minutes.
6. Preheat the oven to 350F for at least 30 minutes before. Line a 9×13 baking pan with parchment paper, leaving 2 inches of parchment hanging off the long sides, to create a sling to pull the bars out. Divide the chilled cookie dough in half (approximately 510g). Reserve about half for the topping. Evenly press half the chilled dough along the bottom of the prepared baking pan. You can lay a piece of plastic wrap on top, and use a measuring cup to press the cookie dough.
7. Evenly scoop marshmallow creme on top of the dough. Dipping utensils into hot water will help spread the marshmallow cream. Spread the marshmallow cream along the bottom layer of dough. Next, layer with 1 cup of semi-sweet chocolate chips. Finally, layer with hand-crushed (not finely crushed) pieces of graham crackers.
8. Top everything with the remaining ½ of the chilled dough. Make balls of dough, then press them into flat disks. Use them to create the top layer. Try to cover as much as you can, and seal the edges. It’s okay if its not perfect!
9. Bake in a 350F oven for 28-38 minutes or until edges are set pulling slightly from the side of the pan. At 28-32 minutes, the edges will be cooked, but the center ooey-gooey, this is my favorite way. For more well-done bars, bake 34-38 minutes.
10. Cool pan on a cooling rack. Bars are cool enough to eat after 30 minutes, but they will not be firm enough to lift out of the pan until closer to an hour.
11. Using the parchment lift the bars out, slice, and enjoy!

Miso caramel

1. In a  saucepan, add sugar and water. Do not mix.  If you have a rubber brush or spatula, ready it by placing in a cup of water.
2. Heat over medium heat and swirl pot occasionally. Do not mix.  If sugar begins to stick to tside of pan, use wet brush or spatula to push sugar into the pot. Be sure to watch the caramel it can burn. 
3. When the caramel reaches an amber brown color, remove from heat.
4. Using a whisk, slowly add heavy cream and constantly whisk. The mixture will bubble. If your sauce pan isn’t deep enough, let the caramel go down before adding cream a  little at a time.
5. Whisk in miso, until smooth. Let cool slightly, transfer to a heat-proof storage container and storing in an airtight container in the fridge.
6. Serve on s’more bars or any of your favorite desserts.