S'mores Bars-12 Weeks of Christmas Treats

For week 10 of 2013's 12 Weeks of Christmas Treats hosted by Brenda at Meal Planning Magic, I am sharing an unusual bar cookie.  The base for this bar cookie is made without flour.  It contains only crushed graham crackers, brown sugar, white sugar, eggs and vanilla.

The original recipe came from Woman's Day magazine many years ago.  I added the chocolate and marshmallows to turn the bars into S'mores.

The batter is very easy to put together, but it does take some patience when mixing the egg mixture into the dry mixture.  Just keep stirring until all the dry ingredients are moistened.

The bars need to be thoroughly cooled before they are cut.  I flip the bars over and cut them from the back.  Use a well-greased knife and clean it after two or three cuts.  Sometime the topping wants to separate from the base.  I just smoosh it back down.  That usually does the trick.

Hubby said not to make these often, they are very addictive.

S'mores Bars

2 c. graham cracker crumbs, about 11 double crackers
1 c. brown sugar, packed
1/2 c. sugar
dash salt
4 large eggs
1 t. vanilla
1 pkg. milk chocolate chips
2 c. miniature marshmallows

Combine graham cracker crumbs, brown sugar, sugar, nuts and salt in a medium mixing bowl.  Mix to combine well, breaking up any brown sugar lumps.  In a small bowl, beat together eggs and vanilla until well blended.  Add eggs to graham crackers mixture and mix until all dry ingredients are well moistened.  Turn into an 9x13-inch pan that has been foil-lined and well greased.  Bake at 350 degree for 20 minutes. Remove from oven and sprinkle evenly with milk chocolate chips.  Return to oven for 3 to 4 minutes or until the chips are softened.  Carefully spread chips out to a smooth layer over the base with an off-set spatula. Sprinkle the marshmallows evenly over the chocolate. Return to the oven and heat until marshmallows are lightly browned, another 2 to 3 minutes. Remove from the oven and let cool on a wire rack.  Flip slab of cookies over onto a baking sheet.  Cut with a well-greased knife, cleaning and re-greasing after every two or three cuts.  Makes about 32 bars.  Store tightly covered in a zip top bag.

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To see what other bloggers have posted for this week's 12 Weeks of Christmas Treats, check out the links below.


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