S’mores Tahini Cookie Bars


Experience the best of both worlds with S’mores Tahini Cookie Bars – a delicious fusion of classic s’mores flavors and the rich nuttiness of tahini. These bars feature a buttery graham cracker crust, a layer of creamy tahini cookie dough, and a topping of gooey marshmallows and chocolate chips, creating a delightful treat that’s perfect for sharing or enjoying solo. Whether you’re baking for a special occasion or simply craving a sweet indulgence, these bars are sure to hit the spot.

Why We Love This Recipe:

✔️ Unique Flavor Combination: Enjoy the nutty richness of tahini paired with the classic flavors of s’mores, creating a unique and irresistible treat. ✔️ Easy to Make: Whip up a batch of these bars with simple ingredients and straightforward instructions, making them perfect for novice and experienced bakers alike. ✔️ Perfect for Sharing: These bars are great for sharing at parties, and gatherings, or as a sweet treat to brighten someone’s day.


For the Graham Cracker Crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted


For the Tahini Cookie Dough:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (120g) tahini
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semisweet chocolate chips

For the Topping:

  • 1 and 1/2 cups (100g) mini marshmallows
  • 1/2 cup (90g) semisweet chocolate chips


Preheat the Oven and Prepare the Baking Dish:

Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal.

Make the Graham Cracker Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Set aside.


Make the Tahini Cookie Dough:

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the tahini, egg, and vanilla extract until smooth and creamy.

In a separate mixing bowl, sift together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in the semisweet chocolate chips until evenly distributed throughout the dough.

Assemble and Bake the Bars:

Spread the tahini cookie dough evenly over the graham cracker crust in the baking dish.

Sprinkle the mini marshmallows and semisweet chocolate chips over the top of the cookie dough.

Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and the cookie dough is set.

Remove the bars from the oven and let them cool completely in the baking dish before slicing into squares.


  • For an extra indulgent touch, you can drizzle melted chocolate over the cooled bars before serving.
  • Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.



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