Variety S'mores Bars

By srumbel

These bars would be perfect to make after Halloween when you have a ton of candy bars lying around. They are ooey-gooey and delicious. Since all of the ingredients being used are very rich, a small bar is plenty. There is a reason she cuts the bars into 16. I cut mine into 9 bars and they were a little too big to eat an entire bar, since they are so rich. The base is made from store-bought sugar cookies and then covered with a variety of candy bars and topped off with some marshmallows. There are only a few ingredients and it only dirtied one dish.
from eatcakefordinner.com

Ingredients

• 1 (16 oz.) pkg. refrigerated sugar cookie dough (the flat sheet, not the roll)
• 1 (12 oz.) bag assorted miniature candy bars, unwrapped
• or 3 (6-pack) pkgs. fun-size candy bars, chopped
• 16 large marshmallows, cut in half
• or 3 cups mini marshmallows

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with cooking spray and line with parchment paper with a slight overhang (to help easily remove the bars for cutting). Place the cookie dough, as a block, into the baking dish. It won't fill the whole pan, but will spread out as it bakes. Bake for about 30 minutes or until the edges are lightly browned and the center is almost set.

Remove pan from oven and top with candy bars, covering every last bit of the cookie crust. Top chocolate layer with marshmallows. Return to oven and broil on low for 3-5 minutes or until the marshmallows are lightly toasted. Remove from oven and allow to cool for at least 20 minutes before serving (I let mine cool for about an hour and they were still extra ooey gooey).