Easy Smores Cookie Bars
Buttery soft graham cracker crust topped with mini marshmallows, sweetened condensed milk and plenty of semi sweet chocolate chips. Easy make-ahead, travel-friendly dessert.
Calories:
Equipment
- 9 x 13 baking dish
Ingredients
- 6 tablespoons butter melted
- 3 cups graham cracker crumbs
- 14 ounce can sweetened condensed milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
- 2 cups mini marshmallows divided
- 10 snack size Hershey bars break into individual bars
- parchment paper OR nonstick cooking spray
Instructions
- Prep: Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment (hang some over the sides so it’s easier to remove the cookie bars) – or lightly spray with nonstick cooking spray.
- Make the crust: To a large bowl, add melted butter and graham cracker crumbs. Stir to combine.
- Transfer graham cracker mixture to the baking dish and press evenly into the bottom to form the crust. Bake 8 minutes. Remove from the oven and cool 10 minutes. (reserve the bowl – you’ll use it in the next step).
- Toppings: To the same bowl, blend the can of sweetened condensed milk, salt and vanilla extract together. Set aside.
- Layering: Evenly sprinkle all of the chocolate chips over the top of the crust and 1 cup of the marshmallows.
- Drizzle reserved sweetened condensed milk blend over the top.
- Bake: 12 minutes. Remove from the oven, sprinkle the remaining marshmallows over the top and bake another 10-12 minutes or until marshmallows are golden. Optional: broil 1 minute for darker golden brown color.
- Cool: Remove from the oven, cool 15 minutes then gently press mini Hershey bars into the top of the cookie bar. NOTE: if you add the Hersheys before it’s cooled, they’ll melt into the bars.
- Slice and eat: Cool completely before slicing (optional refrigerate) then use a sharp knife to slice into squares.