Growing up in New Hampshire, my family was no stranger to camping in the summer time. We'd pack up the car, head to Pawtuckaway State Park, and unload our tents, screen house, and a week's worth of chocolate, graham crackers, and marshmallows. Each night we would carefully toast our marshmallows, trying our best not to set them on fire. Then my mom would help us transfer them from our wooden skewers onto a chocolate top graham cracker sandwich. Such a simple, but perfect, ending to a day reading in a hammock, swimming, and playing cards.
Alex and I have never been camping together, but that doesn't mean we can't enjoy s'mores at home with this delicious and super easy recipe for S'mores Cookie Bars.
Hershey's S'mores Cookie Bars (from Hershey's Kitchens)
- 1 stick butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 Hershey's Milk Chocolate Bars (1.55 oz. each)
- 3 cups miniature marshmallows
Heat oven to 350 degrees and grease an 8-inch square baking pan. Beat butter and sugar until well blended in large bowl. Add egg and vanilla and beat well. Stir together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture, beating until blended. Press half of dough in prepared pan and bake 15 minutes.
Arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows, then scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.