OK – and I’m Back! I’m sorry for the break, part of me was just being lazy (it was well into the 90’s all last week) but I was also running lots of errands, getting kidnapped by family, volunteering, and doing things to get ready for a wonderful wedding this past weekend.
Rich’s sister tied the knot to a wonderful guy who is a perfect match for her; they are both amazing people who truly deserve each other and bring happiness wherever they go. We could not be happier for them! Remember those Snickerdoodle Muffins I made for the bachelorette/bachelor weekend? Well it turns out that Snickerdoodles just happen to be the Groom’s favorite Cookie, so I made them some Snickerdoodle Chex Mix for their Honeymoon Goodie Bag as well as repeating the Muffins for the people we were staying with.
I also tried to make Blueberry Blue Velvet Cupcakes as another one of my ‘food for the house’ contribution (per request of one of the bridesmaids we were staying with) – but I didn’t follow the recipe exactly and was not crazy about how they turned out (although everyone else seemed to enjoy them).
BUT – I’m now off track (again, sorry). This post is not about any of the wedding goodies, that was just me saying I was sorry for not putting much up recently.
This post is about another awesome S’mores recipe. Last week we were getting together with some friends and I wanted to bring a snack for our picnic lunch & whipped up these S’mores Bar Cookies. And I do mean that I just whipped them up – they literally take less than 2 hours start to finish including refrigeration time & bake time!
These S’mores Bar Cookies are a mix between a Blondie & a Chocolate Chip Bar Cookie. The flavors are right on, the cinnamon in the batter is perfect & they are nice and chewy (even a week later – I stored them in the fridge and then just let them come to room temperature). Even Dad (you know, that guy who I said hates S’mores & Marshmallows) really enjoyed these!! I personally loved them slightly heated up and then with a tiny scoop of vanilla ice cream on top.
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 ½ cups flour
- ½ cup semi-sweet chocolate chips
- 1½ cup mini marshmallows
- 2 regular sized Hershey’s bars, broken into pieces
- 1-2 packages graham crackers, broken into squares
- Preheat the oven to 375 degrees. Line large baking pan(s) with parchment paper.
- Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used about 18 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. I wanted thicker bar cookies, but feel free to stretch it to 2 pans if you want thinner cookies!
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for about 1 hour (I chilled just for the amount of time it took for my oven to preheat)
- Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1½ tablespoons of dough per graham cracker square as seen in the picture above. [I also sprinkled some extra mini-marshmallows before I pressed in the dough for some extra good-ness]. Press down slightly with fingertips.
- Bake for about 8 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for about another 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
Adapted from The Girl Who Ate Everything – my version makes 1 thick pan
And I leave you with this, Today’s Question of the Day… What treat(s) would you like to see re-purposed into bar-cookie form?
I love bar cookies: they are easy to transport & eat – I think the only reason cupcakes are more ‘popular’ is because they look fancier. We should all work together to get Bar Cookies more notoriety!