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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

S'mores Cookie Bars Recipe

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This recipe for S'mores Cookie Bars is from Cedar Heights Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2 c. graham cracker crumbs
1 tsp. baking powder
¼ tsp. salt
2 sticks butter, room temperature
1 ½ c. brown sugar
1 tsp. vanilla
2 large eggs
7 ounce container Marshmallow Fluff or Creme
2 c. milk or semisweet chocolate chips

Directions:
Directions:
Preheat the oven to 350. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing just until combined.
Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top. Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove from the pan with the foil, cut into bars, and serve.

 

 

 

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