S'more Cookie Bars
Have mercy, these are delicious.
They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch!
But that's exactly why these minions are so irresistible. They are rich and gooey with a layer of chocolate and marshmallow sandwiched between a graham cracker cookie crust.
If you really need further prompting, think back to your very first s'more. Now multiply it's size and taste by 100 and imagine it in the form of a soft, cookie bar with a little bit of salt added into the tender graham cracker.
Please, don't hold me responsible for any stomach aches or extra mileage added to your daily run as a result of this recipe but do know that each bite is worth every calorie.
S'more Cookie Bars
Adapted from: Lovin' From The Oven
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar) (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Spread it around gently.
Bake for 30 to 35 minutes (I took mine out at 27 minutes), until lightly browned. Cool completely before cutting into bars.