Yup, another s’mores recipe. The more, the better! I really don’t understand people that dislike s’mores (cough cough Larry David in Curb Your Enthusiasm). They’re so gosh darn good!
These have a nice cookie dough base that holds all of your marshmallows and chocolate in place. I adore a thick, hearty dessert, and these fit the bill. 
See what I mean? Since this makes a 9×13 pan, you can cut them into smaller pieces and feed a TON of people. 
I have so many drafts on my blog that I need to organize and add pictures. Hopefully I can find a time to get that done before my 12 days of Christmas this year! 
This recipe comes from from Glorious Treats.
S’mores Bars (Again!)
Ingredients
- 1/2 cup butter, melted
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1 1/4 cups brown sugar
- 3/4 cup butter, melted
- 3 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows (I used Jet-Puff mallow bits)
- 1-2 Hershey chcolate bars (I omitted)
- 1 graham cracker, broken into pieces
- 1/2 cup mini marshmallows
Crust
Cookie Dough
Toppings
Directions
- Preheat oven to 325*F and line a 9"x13" baking pan with foil.
- Mix together the graham cracker crumbs and 1/2 cup melted butter. Press into the bottom of the pan and place it in the freezer.
- Cream together both sugars and the melted butter. Add eggs and vanilla.
- Gradually stir in flour, baking powder and salt until just combined. Mix in the marshmallows and chocolate chips.
- Take the pan out of the freezer and drop the cookie dough over the crust. Spread even.
- Add the toppings on top.
- Bake 35-40 minutes, or until toothpick comes out clean.
- Cool completely before cutting.
Whoa. I definitely feel like I need these in my life! I totally agree with you- you can never have too many recipes for s’mores.