by Michelle Jones
This rich cookie bar tastes so much like a campfire s'more and only takes a few extra steps to put together. The trickiest part is smoothing out the marshmallow fluff. I tried using a knife dipped in water and it worked great. It doesn't have to be perfect as it melts inside the cookie bar anyway, just like roasted marshmallows.
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Ingredients:
1 c. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
1 1/2 graham cracker crumbs (make your own)
2 tsp. baking powder
1/2 tsp. salt
2 c. chocolate chips (milk chocolate or any you prefer)
1 large jar of marshmallow cream (store brand is fine and much cheaper)
Directions:
In a large bowl, combine butter and sugar, mixing well. Add eggs and vanilla and mix until combined. Add dry ingredients and mix well. Press half of cookie dough into lightly greased 9x13 baking pan. Layer chocolate chips over dough, then marshmallow cream. (Remember my tip about using a wet knife.) Now, cover marshmallow cream with the rest of the dough. I pressed out bits of dough with my hands and placed easily until the top was covered completely. Just get it on there; don't worry about how it might look. As the cookie bar bakes it will spread out and be fine.
Bake at 350 degrees for about 40 minutes, or until golden brown.
Remove from oven and cool as long as you and the kids can stand to wait. Then cut into bars and oh my goodness, it's so good you may only make this one time in your entire life! ;o)
Recipe adapted from our Cookie Club at www.CookieClubRecipes.com
The cookie dough will be thicker than usual.
I used milk chocolate chips, but I truly believe any type of chocolate would be fine.
See how well that wet knife worked for spreading the marshmallow fluff!
Although I told you it's not necessary to cover every bit of space on the top layer of dough, somehow I managed to do just that. It's really not necessary! :o)
Oh my goodness... just came out of the oven!!!
I'm thinking these just might be the BEST SELLER at the next bake sale!
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Copyright © 2012 by Michelle Jones. All rights reserved.
