Toasted, gooey marshmallows on top of melted chocolate on top of graham cracker-laced cookies – what’s not to love?
This is an old recipe that I published in 2011, long before the Ziegmont family was hit by the backyard campfire, hot dogs and s’mores for dinner, eating outside with the bugs bug.
Back then, since we weren’t having real s’mores like ever, we made s’mores bars instead. S’mores bars have everything we loved about the original.
Everything, that is, except for the campfire, which we now realize we love.
So if you and yours don’t love campfires as much as we do, go for these. Actually, if you do love campfires, you might go for these anyway. They’re delicious.
I will warn you, though, that they are not quite so good once they’re cold. They get weird when they’re cold, so if they get cold, cut them into serving-sized bars and freeze them.
Defrost a bar, reheat it in the oven at 250 for a few minutes, and then eat the hot, gooey mess as it will again be amazing and delicious.
- 1 pouch (17.5 oz) sugar cookie mix
- 2 cups graham cracker crumbs
- 1 cup butter, melted
- 3-4 cups milk chocolate chips
- 4½ cups mini marshmallows
- Preheat oven to 375.
- I wasn't sure how many graham crackers it would take to make 2 cups of crumbs, so Grace and I crumbled a whole sleeve of graham crackers. It came out to almost 4 cups. We stirred all of them into the package of cookie mix.
- Mix the cracker mixture with the melted butter and stir until a soft dough forms.
- Press into a 9x13 pan.
- Bake for 20 minutes or until set.
- As soon as the cookie comes out of the oven, sprinkle the chocolate chips over the whole thing.
- Wait a few minutes, then use a butter knife or spreader to make the chocolate chips into a single melted chocolate layer.
- Preheat oven to broil.
- Sprinkle the marshmallows over the chocolate. (Don't use extra marshmallows like I did; it makes the finished bars much harder to eat.)
- Broil the cookies about 5 inches from the heat. Broil for 30 seconds at a time, checking frequently as the mini marshmallows will toast and catch on fire quickly. Not that I caught mine on fire, mind you. I'm just throwing that out there.
- Cool for 10 minutes, cut into 20 bars, and serve hot.
© 2014, Tara Ziegmont. All rights reserved.