By Tina Butler
No campfire? No problem! This tasty dessert makes a great summer treat. Makes 16 squares.
Recipe courtesy of Mommy’s Kitchen. For more great recipe ideas visit www.mommyskitchen.net.
S'mores Cookie Bars
2
Makes
1 Servings
Ingredients
- 1 stick butter , at room temperature
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 king-size Hershey's milk chocolate bar
- 1 large egg
- 1 7 oz jar marshamllow creme , or fluff
- 1 tsp vanilla
- 1 1/3 cup all-purpose flour
- 3/4 cups graham cracker crumbs , (7 full sized graham cracker sheets, processed)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting).
- Use an electric mixer to cream together butter and both sugars until light and fluffy. Beat in egg and vanilla. Set aside.
- Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.
- Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I had to trim a little off one bar to get mine to fit.)
- Spread chocolate with marshmallow creme or fluff. Place blobs of it on the chocolate and then spread it around.
- Place remaining dough in a single layer on top of the fluff (I rolled the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together).
- Bake for 30 to 35 minutes (I did mine a little longer to get that nice brown color), until lightly browned. Be sure to cool completely before cutting into bars.
