Sunday, October 13, 2013

S'mores Cookie Bars

I made these to take for treats to our Tuesday night FPU class.  See my notes in the recipe as to baking times.  These were good, but ended up being a bit crunchier than I intended them to be.
S'mores Cookie Bars

http://amandeleine.com

2/3 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
2 1/4 cups flour
11 oz. dark chocolate chunks
1 1/4 cup mini marshmallows, divided
3 regular (or 2 large) sized Hershey bars, broken into pieces
2 sleeves (boxes usually come with 3) graham crackers, broken into squares

Preheat oven to 375 degrees F.

Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Set aside.

In a large bowl, cream together butter and sugars with an electric mixer until fluffy, about 2-3 minutes.

Incorporate vanilla then add eggs one at a time, beating well after each addition.

Gradually beat in flour mixture. Fold in dark chocolate chunks and 1 cup of marshmallows.
Lay out graham crackers on a large rimmed baking sheet leaving no gaps between them. Using an ice cream scoop, place balls of cookie dough on the graham crackers. Press out the dough to spread it out, but don’t worry about gaps as the dough will spread and fill the gaps in the oven.

Bake for 5 minutes then press Hershey pieces and 1/4 cup marshmallows on top. Bake for 5-7 more minutes.Beth would suggest to bake for 15 minutes the first bake.  I had to bake an extra 10-15 minutes in order for the cookie dough to get done and the marshmallows got quite brown.

Cool bars in pan. Cut through the cookie layer into squares, making sure to cut where the graham crackers meet. Store at room temperature in an air-tight container.

Makes approx. 30 bars. Cookie dough can be made a day ahead of time and refrigerated, but should be taken out of the fridge 1-2 hours before adding to graham crackers to ensure the dough will spread during baking.

 

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