They are so gooey when you cut into them after they iniitally cool... and I would definitely recommend that they be served the same day they are baked. We had some left over, but they were not as soft and gooey the next day. So, take a pan of these to your next potluck or get-together and they will be gone in a flash! Just make sure to cut your piece first so you get to enjoy the taste of a summer cook-out!
S'More's Cookie Bars
Adapted slightly from What's Cookin, Chicago?
- 2 cups all-purpose flour
- 2 cups choclate flavored graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter (16 tablespoons), at room temperature
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups mini marshmallows
- 2 cups milk chocolate chips
Preheat oven to 350 degrees. Line a 9x13 baking pan with aluminum foil and coat with cooking spray.
In a large bowl, whisk together flour, graham cracker crumbs, baking powder and salt; set aside.
In the bowl of a stand mixer add butter and sugar; beat at medium speed until light. Beat in eggs until well combined. Reduce mixer speed to low and slowly add the flour mixture until fully combined.
Reserve 1/4 of the dough and set aside. Press the remaining dough into the prepared pan until the dough is uniform and flat. Top with the chocolate chips and then sprinkle with the marshmallows. Scatter bits of the remaining dough over the top, the marshmallows and chocolate chips should peek through.
Bake for 30-35 minutes or until golden brown. Place on a wire rack to cool completely.
Check out the other fabulous posts from today's reveal: