‘Nuf said? I should just stop here. But that wouldn’t be a very descriptive post. Do you like cookie dough? Do you like s’mores? Cha-ching. Cookie bars make us pretty happy. Cookie DOUGH bars make us even happier. The texture here is like a fudge, and these are nice and sweet (disclaimer: Dad says they are just a bit too sweet for his taste, but whatever *rolls eyes. If you’re worried about it, maybe only unload 3/4 of your can of sweetened condensed milk into the batter and subtract 1/4 cup of graham crackers so your bars don’t end up too dry). Graham crackers keep these puppies together, along with a little flour. The marshmallows lend a fun, chewy texture and the chocolate chips add a welcome chunkiness. You don’t have to wait to enjoy these while they bake then cool, but they do get better as they chill. The wait will be worth it, though. Just you wait and see.
Sorry, I can’t make you feel better about any of these ingredients. This is a total splurge.
And they are pretty American, and we already know a lot about our awesome selves. Tee-hee-hee.
From: No-Bake S’mores Cookie Dough Bars
By-the-way, ever wonder which chocolate chip tastes better between Ghirardelli and Guittard? Well, we did a taste-test.
To our surprise, the Guittard chips tasted more waxy, while Ghirardelli possessed a more “chocolatey” flavor. This may not true for semi-sweet or 60% cacao chips.
- 1 stick butter, softened
- 1 cup light brown sugar
- 1 tsp vanilla
- 2 cups finely ground graham crackers
- 1 cup flour
- 14 oz can sweetened condensed milk
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
- Beat the butter, brown sugar and vanilla with a mixer on medium-high speed until fluffy.
- Reduce the speed to low; add the graham cracker crumbs and flour. Beat until combined.
- Beat in the sweetened condensed milk.
- Stir in the chocolate chips and marshmallows.
- Press into a buttered 9X13 inch pan (or one lined with parchment paper).
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