This is a Betty Crocker recipe from one of those Betty Crocker magazines at the grocery checkout stand, but the recipe is also here. This bar is super rich, so a little goes a long way. I found, at least with our oven, that it took longer to cook, and I let it stand for the requisite 10 minutes, and then when I cut it it looked more like melted goo than cohesive bar. But that melted goo tasted yummy! Next time, I’d let it cool a bit longer if you want it to look more like a bar.
- 1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
- 1 c. graham cracker crumbs
- 1 c. butter or margarine, melted
- 3 c. chocolate chips (18 oz)
- 4.5 c. miniature marshmallows
- Heat oven to 375F. In a large bowl, mix cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. In ungreased 14×9 pan, press dough evenly. Bake 18-20 minutes or until set (it took mine closer to 25 minutes, and the cookie should looked evenly cooked).
- Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
- Set oven to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat for 20 to 30 seconds, or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.
- Cool 10 minutes. For bars, cur into 6 rows by 4 rows. Serve warm. Store tightly covered.
- To reheat the bars: put on a microwavable plate and microwave on high for about 15 seconds or until warm and chocolate is soft.
Warm Toasted Marshmallow S’more Bars:
Update: I think I would halve the chocolate…there just seems to be too much chocolate (imagine that!). The cookie bar base is really exceptional, and I’m already thinking about what else I can do with the base. -s really liked the cookie bar base too, and on the second day he actually removed the chocolate and marshmallow and just ate the cookie base (shocking, I know, for -s to leave chocolate behind!)