Graham Cracker S’mores Bars

From:  Life {Made} Simple

Ingredients

11 tbsp. butter, room temperature
½ c. granulated sugar
1 c. brown sugar
2 eggs
1½ tsp. vanilla
½ tsp. salt
1 tsp. baking soda
¼ tsp. cinnamon
2½ c. flour
1¼ c. mini marshmallows
1 c. semi-sweet chocolate chunks (Nestlé Toll House)
¾ c. mini semi-sweet morsels (Nestlé Toll House)
3 Hershey’s bars, broken into squares (I used 1 regular, 2 dark)
2 sleeves honey graham crackers, broken into squares

Directions

1. Preheat oven to 375 degrees.
2. In the bowl of a stand mixer, cream butter and sugars (1-2 minutes).
3. In a medium bowl, combine flour, soda, salt and cinnamon. Whisk to combine.
4. Add egg one at a time to butter mixture, gently beating after each addition. Add vanilla and mix.
5. Slowly begin to add flour mixture to the butter mixture, keeping the mixing speed low while doing so.
Once combined, remove and fold in 1c. mini marshmallows, mini morsels and chocolate chunks. Chill mixture in refrigerator for 10-15 minutes.
6. While mixture is chilling, prepare baking sheet (standard size, with sides) by lining it with parchment paper. Take graham crackers and break in half. Lay out onto sheet, until it is completely full (they should cover the entire sheet and cookies should be tight and touching- see picture).
7. Remove chilled dough from refrigerator and using a standard cookie scoop, place one ball of dough onto each cracker. use remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.
8. Place into oven for 6 minutes, then remove and press Hershey’s bar pieces into top along with remaining 1/4 c. marshmallows (just fill in the gaps with them a little). Return to oven and bake for 5-7 minutes or until dough and marshmallows being to brown, making sure the dough is cooked through. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so) place into refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.

Adapted from Always With Butter | Makes approximately 30 bars