Did you enjoy all of my ideas for updating everyone’s favorite summer treat, s’mores, this morning?! If you missed it, catch it here. As promised, I’m back to share my recipe for chocolate chip s’mores bars…..enjoy!
2 cylinders of pre-made, refrigerated chocolate chip cookie dough
4 graham crackers
2 full size Hershey bars, broken into segments
1 cup Marshmallow creme or Marshmallow Fluff
9×9 (or 8×8) square brownie pan, ungreased
Preheat oven to 350 degrees.
Using 1 cylinder of the store bought cookie dough, cover the bottom of the brownie pan in an even layer of dough, then crumble the graham crackers over the top of the cookie dough layer. Scatter the chocolate bar pieces evenly, creating the next layer of of the cookies. Using a rubber scraper sprayed with cooking spray, spread the marshmallow as evenly as possible over the other layers (it helps if you put small dollops of the marshmallow around the pan first). Lastly, using the second cylinder of cookie dough, flatten it in pieces between your fingers and piece it together over all of the other ingredients, creating a solid layer.
Bake for 20-25 minutes, until the top layer is light brown around the edges and the middle looks set. It is very important to let the cookies cool completely before cutting, otherwise the marshmallow will run out of the cookies.