S’Mores Bars

20151214_185220The first of two Christmas cookie bars I made this year, and, well, they are pretty amazing, if I may say so myself!

Graham crackers, semi-sweet chocolate, milk chocolate, marshmallows and sugar. How could this not be fabulous???

The crust has a slightly caramel flavor, the middle is chewy, and the Hershey bar pieces on top make it perfect.

I altered this slightly from the one I found on eRecipe.com to fit a 12×16 jelly roll pan. Here is my recipe:

  • 2 1/4 cup Graham cracker crumbs (about 1.5 sleeves ground in the food processor to fine crumbs) I simply purchased in our bulk department of the grocery store the already made crumbs20151214_185129
  • 1 cup butter (melted)
  • 1/4 cup plus 2 Tbls sugar
  1. Preheat oven to 350 degrees.
  2. Mix together Graham cracker crumbs, melted butter and sugar until well blended.
  3. Press into the bottom of jelly roll pan. (I put down a layer of parchment paper first to make cleanup easier.)
  4. Bake for 10 min.
  5. Set aside to cool.
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening (I didn’t have any Crisco on hand, so I used coconut oil, and it worked well)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cups mini marshmallows
  • 1 bag semi-sweet chocolate chips
  • 2-3 Hershey milk chocolate bars20151214_141441
  1. Cream butter, shortening, sugar, brown sugar.
  2. Blend in eggs and vanilla.
  3. Blend in flour, salt and baking soda.
  4. By hand, mix in chocolate chips and marshmallows.
  5. Spread over slightly cooled Graham cracker crust.
  6. Bake 10 min.
  7. While it’s baking, cut up pieces of Hershey milk chocolate bar into 1/2 pieces.
  8. Place the pieces so one piece will be on each bar.
  9. Put back into oven and bake 15-20 min more, until lightly brown.
  10. Remove and allow to cool completely before cutting. I let it cool a bit in the pan, then moved the whole thing on the parchment paper onto the cutting board and let it finish cooling, then cut it with a very sharp knife.
  11. This is VERY rich and yummy. Each piece is substantial in size.





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