So these are for me. 100 percent completely over the top sweet, gooey and just packed with chips and deliciousness. I realized I was muttering to myself the other day as I was sampling another piece…I heard someone saying this is ridiculous, ridiculous – and realized it was me! Matt really loved these too – said awesome Lisi! I also heard from my contact from My Sister’s Place and she said that they were a hit. Oh, and Beth, if you are reading this, you come to mind because I know you share this kind of sweet tooth. Unfortunately, these are NOT for everyone. Rob said he would like them if I used dark chocolate instead of milk and I bet many other people would prefer that as well – especially adults. Nuts too might cut the sweetness factor. I happen to love toasted marshmallows so that too just hit the spot for me. I will say that these are very hard to cut. And when you do cut them, make sure you cut them into bite sized pieces because they are so rich and sweet you will feel ill if you eat too much (trust me, I know!) Enjoy -
BTW – delicious in vanilla ice cram.
Also these are super easy.
s’mores cookie bar from Dedi Wilson’s A Baker’s Field Guide to Chocolate Chip Cookies (only change I made was the addition of salt):
1/2 cup (one stick) unsalted butter, melted
2 cups graham cracker crumbs
1/4 teaspoon kosher salt
1 and 1/2 cups milk chocolate chips
one – 14 oz can sweetened condensed milk
2 cups mini marshmallows
2/3 cup semisweet chocolate chips
pinch or two of sea salt (optional)
Preheat the oven to 350 degrees.
Combine graham crumbs, butter and salt and then press into a 9 inch square pan.
Sprinkle milk chocolate chips evenly over the rust, then drizzle the condensed milk over the chips.
Bake until golden brown and bubbly, about 30-35 m.
Place pan on rack to cool slightly while you get the broiler going (adjust the rack).
Sprinkle marshmallows evenly over the top and broil until they are lightly browned (about 2 minutes – but may take longer or shorter depending on many things – so check!) When I broiled mine, I burnt the marshmallows, but realized i could just scoop them off and start again (well, that was Sylvie’s idea!)
Once marshmallows are nice and golden, remove and then sprinkle the semi-sweet chips on top of that! Sprinkle a tad of flaky salt on top if you like that sweet salty thing. I do.
Cool at least 15 m. Then (try to) cut and enjoy!
other dessert recipes you might like:
- buttermilk chocolate cookies (that melt in your mouth!)
- chocolate chip rice krispie treats
- chocolate covered Peeps
- coconut mounds (the best ever) (dairy and gluten free btw)
- triple chocolate macadamia nut cookie bark