Smores Bars

Wait!!! Before you stop reading, that string on top of the Hershey's bar piece is a string of melted marshmallow.  Not a hair!!!  I promise.  But I didn't have any other pictures so I was stuck with this one.

Okay, now that we got that out of the way, back to the recipe.  I found this one on Pinterest, of course.  All yummy and fattening recipes come from there these days, for me anyway.  My friend Jenna tried a different smores recipe that I pinned and said it was wonderful, so it is next on my list to make.  I tried these a couple of weeks ago and liked them.  I think they're very portable and not too messy, so you get the smores flavor without the mess.  They also have a layer of chocolate chip cookie dough for a unique twist.

Here's the recipe, originally from The Girl Who Ate Everything
S'mores Cookies
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows (I used large marshmallows, cut into 4-5 pieces each)
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips. Although the dough will spread a little, you really want to make sure all the graham cracker is covered with dough because if you have empty spaces when it goes into the oven, you will have empty spaces when it comes out.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.