It’s s’mores bars today as s’mores week continues here at RMK. Now these babies are easy to make thanks to a sugar cookie mix. We are only talking 5 ingredients to make them. I made these Easy S’mores Bars to take over to dinner at a friends house. Let me say they were devoured and loved by all. This recipe was the one that received the most rave reviews. You simply MUST, MUST make these!
I also made them for another family gathering and they were equally loved. I will say I tried them with Kraft Marshmallows and store brand marshmallow. They are better with the Kraft ones. Those stay soft and less chewy.
They are best to eat when the chocolate is still melty. This is great because if you make them ahead of time and take them to an outdoor barbecue. The heat isn’t a problem because you want the chocolate on these to be melty. These are s’mores heaven folks! Your friends and family will love you for ever if you make them.
This recipe does come with a warning. Be sure to make them only when other people are around, if not, you just may end up eating the whole pan yourself! Also FYI , S’mores Week finishes up tomorrow with a S’more themed Fab Five. Be sure to stop by for the finale to this sweet and gooey week.
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1 cup graham cracker crumbs
- 1 cup butter, melted
- 3 cups milk chocolate chips (18 oz)
- 4 1/2 cups miniature marshmallows
- Heat oven to 375°F and line a 13×9 inch pan with foil.
- In large bowl, stir the cookie mix and graham cracker crumbs together. Then stir in melted butter until soft dough forms.
- Press the dough evenly into your foil lined 13×9 inch pan.
- Bake for 18 to 20 minutes or until set, I made sure it passed the toothpick test. Immediately sprinkle chocolate chips over crust. Let stand for a few minutes until chocolate begins to melt. Spread the melted chocolate evenly over crust.
- Sprinkle marshmallows over melted chocolate. Broil on the center rack of your oven until marshmallows are puffed and toasted to a golden brown. Watch closely because the marshmallows will brown quickly, it can take less than a minute. Cool a minimum of 10 minutes. Carefully remove from the pan using the foil. Cut into bars using a knife sprayed with non-stick cooking spray. They are best served warm but are still excellent at room temp. Store any remaining bars tightly covered. Makes 12-16 bars.
Adapted from Betty Crocker’s Grand Prize Winning recipe for 2006. I can totally see why it won!