All this week we’ll be posting some of our new or favorite cookie recipes. At the end of the week we’ll be taking your votes for what looks like the best recipe in our Great Cookie Bake-Off!
I’m so bored with chocolate chip cookies, you have no idea. I’ve been making them for thirty years. Three zero. It’s time to branch out. How about a new recipe for Smores Bars? I took the basic principle behind Rice Krispy treats and transformed them with a recipe that’s almost as easy, but totally different.
3 cellophane packages of graham crackers
1 large bag of mini marshmallows, 2 cups reserved
1/4 cup of butter
1 package of milk chocolate chips (12 oz)
9×13 pan lined with parchment and sprayed with non-stick spray
Turn on oven broiler. Sprinkle 1 cup of the chocolate chips in the sprayed 9×13 pan and place on the lowest oven shelf for 1 minute while oven is heating, then remove. The chips will still be holding their shape, so use an off-set spatula to spread the melted chips evenly on the bottom of the pan. Sprinkle the remaining chips evenly in the pan and place pan in fridge to cool.
Empty 3 cellophane packages of graham crackers into a Ziploc bag. Bang them with a rolling pin, trying to keep the pieces to about the size of a nickel.
Melt the butter in a large pot, then add the marshmallows (except the 2 reserved cups.) Stir the marshmallows frequently over low heat until melted. Add the crushed graham crackers and stir to combine. Pour into the chocolate-prepared pan. You will probably need to spray your hands with non-stick spray to smoosh the mixture evenly in the pan. Sprinkle with the remaining marshmallows and put under broiler. DO NOT WALK AWAY. Rotate the pan a little while the marshmallows get golden on top, like a toasted S’More!
Cool the pan in the fridge until chocolate is set, about 45 minutes. Slice and serve!