In many areas in the Pacific Northwest this Fourth of July, campfires are prohibited due to high risk of wildfires. If you’re like me, then making S’mores is a pretty important part of camping, and summer in general. What’s a mom to do? Make S’mores cookie bars at home and pack them along on picnics, camping trips, and barbecues. These are super easy and quick to make.
- 1 cup butter, melted
- 2 eggs
- 1 C. sugar
- 1 C. dark brown sugar
- 1 t. Kosher salt
- 2 t. vanilla
- 1 1/2 C. flour
- 9 graham crackers, crumbled (smash ’em up in the package before you open it, no mess)
- 12 oz. milk chocolate chips
- 2 1/2 C. mini-marshmallows, divided
Preheat the oven to 375 degrees. Line a 9 x 13 inch baking pan with foil, so that the foil overhangs both sides. Spray with cooking spray and set aside. In a large bowl, combine the butter, eggs, sugars, salt, and vanilla until smooth. Stir in the flour and graham crackers. Gently fold in the chocolate chips, and two cups of the marshmallows. Press the mixture into the pan evenly – wet fingers help with this. Sprinkle the remaining 1/2 C. of marshmallows over the top. Bake for 20-25 minutes, or until bubbly around the edges and just set in the center. Remove the pan from the oven and let it sit on the counter for 15-20 minutes. While still warm, lift the bars out of the pan using the overhanging foil. Cut into squares. When completely cooled, store these in an airtight container at room temperature for up to a week. If you are transporting these in very warm weather, or if they may be sitting in a hot car, I would recommend wrapping them individually in parchment or wax paper.