Smore-verload Bars

OK here is the fire-starting dessert I created today! It is not a dessert for the weary... super rich and not cheap to make. It will knock your death by chocolate recipes out the window! I basically used my Smore cookie recipe and turned it into a cookie bar, then added a smore topping! Must be a SERIOUS SMORE FAN to like these bad boys!

Tip: make sure your cookie bar is mostly cooked before starting the topping. Then make sure topping will not drip off, if your worried it might, add a sheet of tin foil underneath to catch it. I didnt and that is what created my fire! I also had to tweak the recipe, the first one was runny. This one is not.

Smore-verload Bars

Smore Bars: ¾ cup firmly packed brown sugar
½ cup sugar
½ cup butter, softened
½ cup shortening (I use butter flavored)
1 ½ teaspoons vanilla extract
1 egg
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup mini marshmallows
1 cup chopped graham crackers
2 chopped Hershey chocolate bars

1. preheat oven to 375. combine brown sugar, sugar, butter and
shortening and beat until light and fluffy (about 2 minutes). Add
vanilla and egg, blend well. (note: butter best if just barely
softened, not melted).
2. Add flour, baking soda and salt, mix well. Stir in chocolate
chips, marshmallows, grahams and Hershey’s.
Place evenly on 9x13 or jelly roll pan.
3. bake at 375 for about 15 minutes or until just barely lightly golden.
Remove from oven and place topping.

Topping:6 cups mini marshmallows, divided
6 Tblsp butter, divided
2 Tbsp milk
6 bars Hershey chocolate bar chopped, divided
combine 3 cups marshmallows, 3 Tbslp butter and the milk in bowl and microwave on high for 1 minute and stir until smooth. Add half of the chocolate chopped; stir until all is completely melted and smooth. Microwave another 30seconds if needed. Spread marshmallow mix evenly over cookie bar in pan.
Melt remaining 3 Tbsp butter; toss with broken graham crackers. Add remaining marshmallows and chopped chocolate; toss lightly. Spoon mixture evenly over cookie bar and bake another 8-10 minutes until mallows are golden. Cool 20 minutes. Cut into bars and serve warm.