Smores Cookie Bars

From Chris Weaver

Smores Cookie Bars
Smores Cookie Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 11

    Tablespoons unsalted butter, softened

  • 1

    cup brown sugar, packed

  • 1/2

    cup granulated sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon sea salt

  • 1

    teaspoon cinnamon

  • 2 1/2

    cups flour

  • 1/2

    cup semi-sweet chocolate chips

  • 1

    cup mini marshmallows

  • 3

    regular sized Hershey’s bars, broken into pieces

  • 1-2

    packages graham crackers, broken into squares

Directions

Directions: Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching).For thicker cookies, use less graham crackers and more dough. Cream together the butter and both sugars. Add the eggs and vanilla. Gradually mix in the dry ingredients: flour, baking soda, sea salt and cinnamon. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!

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