S’mores Magic Bars

By srumbel

These S’mores Magic Bars will disappear almost as fast as you can make them, they are irresistible! So most magic bars don’t have a sugar cookie layer. But I argue that it is the sugar cookie layer that makes my magic bars . . . you know, magic!

Okay, I’m going to stop you right here and tell you the number one complaint that I’m going to get about this recipe: It won’t set. I got it a couple times on my Robin Egg Magic Bars, and honestly, I don’t know what to tell you guys. These work for me. Don’t get me wrong, they are gooey. These aren’t a bar like a rice krispie treat that you can pack in your kids lunch for an extra special treat. These are border line you need a fork for them. But as you can see from the pictures, they totally hold up. However, given that oven temperatures vary, I’m going to say if you pull out your magic bars and they still look super gooey in the middle, stick them back in for a few more minutes, definitely until the edges are golden, and just watch them so they don’t burn. And if after an hour of cooling on the counter they still seem gooey . . . don’t be surprised. I couldn’t really cut mine into bar shape until the next morning, but putting them in the refrigerator will speed that up a little.
from wineandglue.com

Ingredients

• 9 graham cracker sheets (approximately 5.4 oz worth), crushed
• 6 TBSPs of unsalted butter, melted
• 2 TBSPs granulated sugar
• 1 1/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 large egg
• 3/4 cup sweetened condensed milk
• 1 cup milk chocolate chips
• 1 cup mini marshmallows

Preparation

Step 1

Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
Bake for 20 to 25 minutes or until the edges are golden brown. (Mined required 22 minutes.)
Let the bars cool overnight before cutting. Or just take a fork and go for it.