Menu Enter a recipe name, ingredient, keyword...

Six Layer Cookie and Marshmallow S'more Sandwich Bars

By

From the "Peaunt Butter Comfort" cookbook, these bars have it all! Every single bite is packed with delicious gooey goodness.
from chefintraining

Google Ads
Rate this recipe 0/5 (0 Votes)
Six Layer Cookie and Marshmallow S'more Sandwich Bars 0 Picture

Ingredients

  • 2 16 oz. flat packages refrigerated cookie dough
  • 2 XL (4.25 oz) Hershey's chocolate bars
  • 1/3 cup graham cracker crumbs
  • 1 cup creamy peanut butter
  • 1 7 oz. jar marshmallow fluff/creme
  • . . all purpose flour for flouring work surface

Details

Preparation

Step 1

1.Preheat oven to 350 degrees F.

2.Spray an 8x8 inch baking pan with cooking spray.

3.Press 1 1/4 of the two packages of cookie dough onto the bottom of baking pan. 3/4 of a package of cookie dough should remain, set aside.

4.For the second layer, place the chocolate bars over the top of cookie dough.

5.For the third layer, Spread the peanut butter over the top of the chocolate bars.

6.For the fourth layer, evenly sprinkle the graham cracker crumbs over the peanut butter.

7.For the fifth layer, drop the marshmallow fluff/creme by spoonfuls over the graham cracker crumbs. Using a knife or spatula, spread the marshmallow fluff as nicely and evenly as possible over the graham cracker crumbs.

8.Place reserved cookie dough on a lightly floured surface. Using hands or a rolling pin, press or roll into an 8x8 inch square. Lay this square over the marshmallow fluff to complete the sixth layer and press slightly down.

9.Bake at 350 degrees F for 21-25 minutes or until the top is golden brown and has just set.

10.Allow bars to cool in pan for 2 hours. Once they have cooled for 2 hours, place in the fridge to finish cooling for an additional 2 hours. You don't want to cut into these warm- despite how tempting it may be- or you will have a gooey (although delicious) mess.

11.Cut bars into 16 squares. If not eaten right away, store bars in an air tight container at room temperature or in the refrigerator for up to one week. You can also store the air tight container in the freezer for up to 3 months. I prefer them stored in the fridge. They hold their shape better. Microwave for a few second if desired.

Review this recipe