A few weeks ago, I was Stumbling (that means, pressing the Stumble! button on my toolbar and perusing sites from StumbleUpon, in case you didn't know already), and I landed on this recipe. Actually, I landed on a photo of the recipe. A photo of toasted, gooey marshmallows on top of melted chocolate on top of graham cracker-laced cookies. It was so tempting that I went upstairs with Grace and made the bars. Right then! She's always up for baking with Momma. They were every bit as good as I imagined. Once they cooled off, they were not quite so good. Actually, not nearly as good. They became a little weird once they were cold.
We cut the cold s'mores bars into single-serving pieces and froze them. They freeze very well, and they defrost very well. The reheated bars were just as good as the first time. I think that qualifies as freezes beautifully.
Toasted S'mores Bars
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.
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.
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.
© 2011 – 2018, Tara Ziegmont. All rights reserved.