S’mores always make me think of summer and the movie The Sandlot. Remember that awesome movie? And the great scene where Smalls is introduced to s’mores?
I’ll recite it for you in case you’re unfamiliar. “You’re killing me, Smalls! These are s’mores stuff. Now pay attention. First you take the graham. You put the chocolate on the graham. Then, you roast the mallow. When the mallow’s flaming, you stick it on the chocolate. Then you cover it with the other end. Then, you scarf. Kind of messy, but good!”
Anyway, I digress. But with the official start of summer is just around the corner and a coworker’s birthday just this past weekend, to celebrate, I decided to make some S’mores cookies. I combined the three ingredients – the graham, the “mallow” and the chocolate to make a cookie bar reminiscent of this camp out favorite. Now you can bring a cookie version of s’mores to your next potluck!
Here’s what you need:
For the Graham Cookie Crust:
- 15 graham crackers, made into graham cracker crumbs
- 1 stick butter, melted
- ¼ c granulated sugar
For the Blondies:
- 1 ¼ c all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 c firmly packed brown sugar
- 3/4 c granulated sugar
- 1 ½ cups (same as 1 1/2 sticks or 12 tbs) butter or margarine, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2-4.4 oz Hershey candy bars (the big size!), broken up into chunks
- ½ c mini chocolate chips
- 2 cups mini marshmallows (1 c to sprinkle on top, the other to add in batter)
Here’s what you do:
- Preheat your oven to 350 degrees.
- Crush the graham crackers in a food processor. Combine with sugar and melted butter and press into a greased 9 x 13 inch pan.
- Bake the crust for 15 minutes.
- While the crust is baking, in a medium bowl, combine the flour, baking powder, and salt.
- In a large bowl of a stand mixer, combine the sugar and butter. Add in the eggs and vanilla. Add the flour mixture and gently stir in one of the Hershey candy bars (broken into chunks), mini chocolate chips and 1 c. mini marshmallows.
- Carefully add the batter to the top of the graham cracker crust. I found it easiest to add big chunks in the corner of the pan and then carefully push the batter down with my hands so it is even. Be gentle – you don’t want to pull the crust apart.
- Press remaining candy bar on top of the bars. Sprinkle remaining marshmallows on top of the bars.
- Bake for 28 – 30 minutes. Allow to cool for at least two hours before cutting into them. Or if you get antsy, once a little cool you can put in the fridge or freezer to speed up the process.