S'mores Cookie Bars

 Let's face it...camping and S'mores go hand in hand. And these S'mores cookie bars fit easily in your hand. Or one in each hand. A friend brought these to a Memorial Day barbecue. And I had to limit myself to 2 because they were so good. I mean I think it is rare to find someone who won't eat a S'more by the campfire. And I think it might be even harder to find someone who won't want to eat one of these.

Since I am going camping this weekend and it is also my friends birthday I thought I would make a treat to bring along so we had something to stick a candle in. You just have to blow candles out on your birthday. At least once. And why not a cookie!!

The first time I made this recipe I made them with all dark chocolate (so delicious) but this second time I couldn't find the Hershey's Special Dark bars in my local grocery store so I had to go with milk chocolate. I usually don't care for milk chocolate but since I still had some dark chocolate chips it still worked out well. I also wanted to throw some peanut butter chips into them this time as well for some variety but again, my small local grocery store didn't have them. But there is always next time, and there will be many, many next times this summer I am sure. 

S'mores Cookie Bars
Adapted from Ice Cream Before Dinner

2 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

11 Tablespoons unsalted butter, softened
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temp
1 tsp vanilla
1 cup dark chocolate chips
2 heaping cups mini marshmallows
2 – 3 regular sized hershey’s bars, broken into pieces

Whisk together the flour, baking soda, salt and cinnamon to combine. Using an electric mixer, cream butter with both sugars until light and fluffy.  Add eggs one at a time and beat well after each egg. Then add in the vanilla and mix well. 

Add flour mixture to the butter mixture and combine on low speed. Add flour about a 1/3 at a time. Fold in chips and marshmallows. You now want to chill your dough for at least an hour.

Preheat oven to 375 F.

Line baking pan with parchment paper. Lay out graham crackers side by side on the cookie sheet, the graham crackers should be touching. Place about a tablespoon and a half of the cookie dough on top of the graham crackers.  Press down slightly on the cookie dough with your fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Bake for 6 – 8 minutes longer or until dough is beginning to turn golden brown at the edges and the cookies are fragrant.  

Remove to a wire rack to cool. Make sure the cookies are completely cooled before cutting. Again, make sure the cookies are completely cooled before cutting or they will tear apart.