Smores Cookie Bars Food

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

CHOCOLATE PEANUT BUTTER S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
• Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
• Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
• Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
• Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray.
• Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined.
• Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces.
• Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes.
• Cool on a rack, then refrigerate to chill for easier cutting.
• Cut into bars, being careful to remove parchment before serving.

S'MORES CHEWY COOKIE BARS

Steps:

• Heat oven to 350°F.
• Line an 8" square baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld or stand mixer, cream the butter and brown sugar together on medium speed until mixture is creamy and smooth. Add the egg and vanilla extract. Continue to mix until combined, scraping down the sides of the bowl as necessary.
• Turn the mixer down to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately 2/3 of the graham cookie dough evenly into the prepared pan. Spread the Marshmallow Creme on top. I find the best way to do this is to scoop out the entire amount of Creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips. Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok.
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of Marshmallow Creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares.

S'MORE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• In 13" x 9" baking pan, combine margarine with crumbs; press to form even layer.
• Evenly sprinkle with chocolate chips, then butterscotch chips, then mini marshmallows.
• Pour condensed milk evenly over mixture.
• Bake 25 minutes or until bubbly.
• On wire rack, let cool completely.
• Cut into squares. (For easier cutting, refrigerate for 1 hour).

SMORES COOKIE BARS

Steps:

• 1. Heat oven to 350°F Grease 8-inch square baking pan.
• 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
• 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
• 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

S'MORES COOKIE CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars.
• Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form.
• Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered.
• Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes.
• Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!