I feel like I have had a lot of marshmallow/chocolate posts recently. Do you mind? I think it is my fix. Going crazy on a Wednesday night like, “I need marshmallows!”
Or in this case, and ultra-thick, brown sugar cookie with toasted marshmallows topped with dark chocolate and grahams that just so happens to slice nicely into massive bars. I found this recipe and died. And then I made it and died again. It is better than my previous obsession with s’mores bars. The thing is, it doesn’t really even taste like a s’more. The graham crackers on the top are really just a nod to that flavor. All the same, let’s call it a s’mores bar. Why not?
Some high quality good there. For some reason, the second time I made this, the chocolate split when I added the milk. I think I burned the chocolate. Lame sauce, lit.
I am sorry. OMWORD the toasted marshmallows. The original recipe called for regular marshmallows, but I opted for the giant kind, which I sliced in half and squished in. As you can see below, I felt the need to “smooth out” the tops of the bars by
eating picking off all of the offensively sticky-outy toasted tops. It worked out.
Also, Wonk-esque. My blog stats show which different Google searches refer people to my blog. Among the top searches: “Opening scene from Willy Wonka.” I’ve never been more proud.
These keep well and travel well, so bless someone you know with these bars. After, you know, test-blessing yourself a couple of times.
S’mores Cookie Bars
Adapted from Heather Likes Food
For the base:
1 cup butter
1 cup sugar
1 cup brown sugar
1-½ tablespoon vanilla extract
2 whole eggs
3 cups all-purpose flour
1-½ teaspoon baking powder
½ teaspoons salt
For the filling:
16 whole extra large marshmallows, or 32 regular ones
For the topping:
1-½ cup chocolate chips
1 tablespoon butter
¼ cups milk
½ cups graham cracker crumbs
Preheat oven to 350°F.
For the cookie base:
Melt butter in a microwave safe bowl until liquefied. Using a sturdy spatula, stir in both sugars and vanilla extract. Add in eggs and stir until well combined.
In a separate bowl, combine flour, baking powder and salt. Stir flour mixture into the wet ingredients and stir until no dry spots remain. Spoon cookie dough into a greased 9×13″ baking pan and spread into an even layer.
Bake for 20 minutes or until a toothpick inserted into the middle comes out with only a few moist crumbs. While the base is baking, cut the extra large marshmallows in half the hamburger way. Remove pan from oven and top with the marshmallows, however many you can fit over the top.
Return cookie bars to the oven and bake for an additional 5 minutes or until the marshmallows are puffy and melted. Remove pan from the oven and let cookie bars cool completely. (I didn’t let them cool completely. It was fine.)
For the chocolate topping:
In a microwave safe bowl, combine chocolate chips and butter. Begin to melt in the microwave in 30 second intervals, stirring between each additional 30 second heating. Continue heating until almost all the chocolate is melted, then stir stir stir to melt the last bits. I made these twice and burned the chocolate the second time. Don’t be like me. Once the chocolate is melted, stir in the milk.
Spread chocolate mixture over the cooled (or not) cookie bars. Top with graham cracker crumbs. Allow the chocolate to set before slicing into squares.