S'more Cookie Bars

By Coppermouse

These bars have a wonderful saltiness that balances against the sweetness of the milk chocolate and marshmallow. If you don't like your desserts on the salty side, reduce salt to 1/2 teaspoon.

Tip: Grease a knife to slice cleanly through the marshmallow topping

Ingredients

• 1 1/4 cups flour
• 1 cup graham cracker crumbs (about 6 sheets)
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt (see Ingredient Note)
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups milk chocolate chips, divided
• 3 to 3 1/2 cups mini marshmallows

Preparation

Step 1

Preheat oven to 350 degrees F (325 degrees F if using a dark pan). Grease 9 x 9-inch baking dish and set aside. Whisk together flour, crumbs, soda and salt in a small bowl and set aside.

In a large bowl, beat together butter and sugars until creamy. Add egg and vanilla and beat until well incorporated. Add dry ingredients, in thirds, beating a few seconds after each addition until just combined. Stir in half of chocolate chips. Press batter into greased baking dish and bake for 23 to 27 minutes, or until edges have browned and center springs back to touch. Remove from oven, top with remaining chocolate chips then top with marshmallows and place 5 to 6 inches under broiler for about 1 minute, watching carefully to avoid burning, until marshmallows have browned. Allow to cool slightly before serving. If bars have cooled completely, microwave bar for 5 to 10 seconds to soften marshmallows before serving.


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