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My youngest granddaughter's birthday is in July and (now that she's a teenager), she always asks for a big box of gingersnaps (instead of a cake). But her older sister and brothers aren't as fond of gingersnaps as she is, so this year I also brought over a pan of HOMEMADE S'MORES BARS too. It just seemed perfect for a summer vacation treat!
S’MORES SUGAR COOKIE BARS
3/4 cup brown sugar………………………1 egg
1/2 cup unsalted butter, softened…….…1 tsp vanilla
1 cup graham cracker crumbs………......1-1/4 cup all-purpose flour
1 tsp baking powder……………………….1/2 tsp. salt
1-1/2 cup chocolate chips (I like mixture of mini-morsel semi-sweet & milk chocolate. The mini-morsels "fill in all the cracks" and the milk chocolate taste like the Hershey bars in real S'Mores)
About 2 cups miniature marshmallows.....1/4 tsp. cinnamon
NOTE: If you want to use MORE chocolate chips and/or marshmallows, there's no "ingredients police" here, so go ahead and add as much as you want!
about 1/3 cup granulated sugar mixed w/ 1 tsp. cinnamon (for rolling dough balls)
1
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Preheat oven to 350 degrees. Generously spray an 8” square pan with non-stick baking spray (containing flour) and set aside.
Combine softened butter and brown sugar in your electric mixer bowl and beat until fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, cinnamon, graham cracker crumbs, baking powder, and salt. (3) Slowly add flour mixture to butter mixture until combined; then beat on medium about 30 seconds until combined. Split dough in half. (One will be the top crust, the other will be the bottom.)
Press one-half of the dough into the prepared pan (pressing down ~ all the way to the edge of the pan & into the sides). Sprinkle the marshmallows evenly on top. And then sprinkle the chocolate chips evenly on top of the marshmallows (making sure you go all the way to the edges & corners of the pan). TIP: If you do mini-morsel semi-sweet chips first, they'll "fill in the gaps" between the marshmallows.
For the top crust, take about 1 TB-sized pieces from the reserved dough. Form into little balls ~ roll in the cinnamon sugar ~ and then flatten them in your hands. Put on top of the chocolate chips, overlapping as needed (but let some chocolate chips show) until all the dough is used.
Bake for 18-22 minutes (until cookies are lightly browned & puffy, but not hard.) Let cool before cutting into bars TIP: Reheat individual pieces for about 15 sec. in microwave to melt chocolate & marshmallows
SUGGESTION for BBQ Parties: If you line your pan with heavy-duty foil (and spray that well with non'stick spray) ~ then you can pull the entire pan of S'MORES BARS out of the pan (uncut). Wrap them in the foil (may need another piece on top) and stick them on the top level of your BBQ for a minute or so, to melt the chocolate & marshmallows ........then cut into bars to serve.
S’MORES SUGAR COOKIE BARS
3/4 cup brown sugar………………………1 egg
1/2 cup unsalted butter, softened…….…1 tsp vanilla
1 cup graham cracker crumbs………......1-1/4 cup all-purpose flour
1 tsp baking powder……………………….1/2 tsp. salt
1-1/2 cup chocolate chips (I like mixture of mini-morsel semi-sweet & milk chocolate. The mini-morsels "fill in all the cracks" and the milk chocolate taste like the Hershey bars in real S'Mores)
About 2 cups miniature marshmallows.....1/4 tsp. cinnamon
NOTE: If you want to use MORE chocolate chips and/or marshmallows, there's no "ingredients police" here, so go ahead and add as much as you want!
about 1/3 cup granulated sugar mixed w/ 1 tsp. cinnamon (for rolling dough balls)
1
***
Preheat oven to 350 degrees. Generously spray an 8” square pan with non-stick baking spray (containing flour) and set aside.
Combine softened butter and brown sugar in your electric mixer bowl and beat until fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, cinnamon, graham cracker crumbs, baking powder, and salt. (3) Slowly add flour mixture to butter mixture until combined; then beat on medium about 30 seconds until combined. Split dough in half. (One will be the top crust, the other will be the bottom.)
Press one-half of the dough into the prepared pan (pressing down ~ all the way to the edge of the pan & into the sides). Sprinkle the marshmallows evenly on top. And then sprinkle the chocolate chips evenly on top of the marshmallows (making sure you go all the way to the edges & corners of the pan). TIP: If you do mini-morsel semi-sweet chips first, they'll "fill in the gaps" between the marshmallows.
For the top crust, take about 1 TB-sized pieces from the reserved dough. Form into little balls ~ roll in the cinnamon sugar ~ and then flatten them in your hands. Put on top of the chocolate chips, overlapping as needed (but let some chocolate chips show) until all the dough is used.
Bake for 18-22 minutes (until cookies are lightly browned & puffy, but not hard.) Let cool before cutting into bars TIP: Reheat individual pieces for about 15 sec. in microwave to melt chocolate & marshmallows
SUGGESTION for BBQ Parties: If you line your pan with heavy-duty foil (and spray that well with non'stick spray) ~ then you can pull the entire pan of S'MORES BARS out of the pan (uncut). Wrap them in the foil (may need another piece on top) and stick them on the top level of your BBQ for a minute or so, to melt the chocolate & marshmallows ........then cut into bars to serve.
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