When you crave the campfire treat, but the fire won't start!
I love camping. Mostly because it means eating more s'mores that I really should. These little bars make it possible to enjoy the graham cracker, chocolate, and marshmallow treat at any time. Perfect for picnics, potlucks and even camping, when you can't have a fire. They still give the gooey marshmallow, melted chocolate with a little crunch. I may be misleading because fingers will still get sticky and marshmallow will cover the corners of your mouth. When I was at my parents house, I made these little bars and they were gone in a night. No one could stop snacking on them! This batch I took to the family get together because my dad kept asking for s'more!
S'mores Cookie Bar
Slight change from Allyou Magazine
2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow fluff, or melted marshmallows
2 cups milk-chocolate chips or semi-sweet
- Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
- In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour, graham cracker crumbs, baking powder and salt into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through. If desired, add additional chocolate chips and mini marshmallows once the top crust is in place.
- Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.