Wednesday, August 10, 2011

Easy S'mores Bars

I have a little bit of a s'mores obsession so when I saw this recipe from Real Mom Kitchen I knew I had to make them STAT!!  Like literally, go to the store the same day to get the ingredients to make them, stat! 
And they did not disappoint!  Wow.  All I can say  These babies have got me speechless!  They are truly magical.  And amazing and wonderful!!

The Stars of the Show:
Sugar cookie mix, graham cracker crumbs, marshmallows, chocolate chips and butter.
Now don't be a hater and please don't leave me comments about calorie counts.  I am fully aware that this is not a healthy, low calorie recipe! 

BUT...these bars are really rich.  A little goes a loooong way and you can easily get 24 (or more) servings out of this recipe if you cut them into small squares.

First you need to line your baking pan with foil.  Have you guys seen this trick where you mold your foil to the outside of the pan first?
 Then flip it over and it fits perfectly inside!  I used Reynold's Non-Stick foil but regular foil would be fine too.

Mix up the graham cracker crumbs and the cookie mix.  Melt the butter and add it to the cookie/graham cracker mixture.  Stir to form a dough.

Press the dough into the pan and bake.

Once the cookie base is done baking, take it out and immediately pour chocolate chips on top.

Let the chocolate chips sit for a few minutes and then begin to spread them across the top.  Even though they don't look melted they are!

Sprinkle the marshmallows on top then pop under the broiler until the marshmallows are puffed and golden.

You will definitely want to babysit these because they brown FAST!

Enjoy a little piece of heaven on Earth!

Easy S'mores Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 
1 cup graham cracker crumbs
1 cup butter, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

Heat oven to 375°F and line a 13×9 inch pan with foil.

In large bowl, stir the cookie mix and graham cracker crumbs  together. Then stir in melted butter until soft dough forms.  Press the dough evenly into your foil lined 13×9 inch pan.

Bake for 18 to 20 minutes or until set, I made sure it passed the toothpick test. Immediately sprinkle chocolate chips over crust. Let stand for a few minutes until chocolate begins to melt. Spread the melted chocolate evenly over crust.

Sprinkle marshmallows over melted chocolate. Broil on the center rack of your oven until marshmallows are puffed and toasted to a golden brown. Watch closely because the marshmallows will brown quickly, it can take less than a minute.   Cool a minimum of 10 minutes. Carefully remove from the pan using the foil.  Cut into bars using a knife sprayed with non-stick cooking spray.   They are best served warm but are still excellent at room temp. Store any remaining bars tightly covered.  Makes 12-16 bars.

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