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Graham Cracker S'mores Bars Recipe

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This recipe for Graham Cracker S'mores Bars, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Briana Hawks

Category:
Category:

Ingredients:  
Ingredients:  
11 tbsp. butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cinnamon
2 1/2 cups flour
1 1/4 cups miniature marshmallows
1 cup semisweet chocolate chunks (Nestle Toll House)
3/4 cup mini-semisweet morsels (Nestle Toll House)
3 Hershey bars, broken into squares (I use 1 regular & 2 dark)
2 sleeves honey graham crackers, broken into squares

Directions:
Directions:
Preheat oven to 375. In the bowl of a stand mixer, cream butter and sugars for 1 to 2 minutes. In a medium bowl, combine flour, soda, salt and cinnamon; whisk to combine. Add egg, one at a time to butter mixture, gently beating after each addition; add vanilla and mix. Slowly begin to add flour mixture to the butter mixture, keeping the mixing speed low while doing so. Once combined, remove and fold in 1 cup miniature marshmallows, mini morsels and chocolate chunks; chill mixture in refrigerator for 10-15 minutes.
While mixture is chilling, prepare baking sheet (standard size, with sides) by lining with parchment paper. Take graham crackers and break in half. Lay out onto sheet, until it is completely full (they should cover the entire sheet and cookies should be tight and touching). Remove chilled dough from refrigerator and using a standard cookie scoop, place one ball of dough onto each cracker, use remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet. Place into oven for 6 minutes, then remove and press Hershey bar pieces into top along with remaining 1/4 cup marshmallows (just fill in the gaps with them a little). Return to the oven and bake for 5-7 minutes or until dough and marshmallows begin to brown, making sure the dough is cooked through. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so) place in refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.

 

 

 

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