Summertime used to mean bonfires with smores and turkey dogs, but here in this Texas heat you couldn't pay me to get near a fire in the summer, not even at night. So, I have to get my smores fix in more ingenious ways. The quick and easy option is to throw half a graham with a marshmallow in the toaster oven until browned, smoosh with another half a graham and Hershey bar pieces. The more laborious way is to bake something with the components magically melded together. In come smores cookie bars! I liked these a lot although maybe not better than the original...
Smores Cookie Bars (recipe from The Girl Who Ate Everything)
1-2 sleeves graham crackers
2 1/2c flour
1t baking soda
1/2t sea salt (I used kosher)
1t cinnamon (I recommend omitting for a more classic smores taste)
11T butter (1 stick + 3T), softened
1c brown sugar
1/2c semi-sweet chocolate chips (I added more- and i recommend milk chocolate for a more classic smores taste)
1c mini marshmallows (I added more)
3 regular sized Hershey's bars, broken into pieces
Preheat to 375F. Line 11x17 baking pan with parchment paper. Lay out the graham cracker squares in the pan as close as possible. In a medium bowl, whisk together flour, baking soda, sea salt, and cinnamon. In a large bowl, cream butter with sugars until light and fluffy. Add the eggs and vanilla, mix until combined. Add the dry ingredients and mix on low speed until combined. Fold in chocolate chips and marshmallows. Chill dough in refrigerator for an hour or overnight. Place scoops of the dough (more for thicker, less for thinner)on the graham cracker squares. Press down slightly with fingers. Bake for 5 minutes and then remove to place Hershey's bar pieces on the top. Bake for an additional 5-7 minutes. Cool completely.