My sister did an evil thing. She introduced me to Pinterest. Was I on the slow boat before discovering this? Probably. But now, I have a new excuse to use as a time suck: pinning inspiring ideas and things onto boards that I can drool over later. Now my goal is to actually do or make some of these inspiring things that I’ve found by other members’ pins. One of which was to make these warm toasted marshmallow s’mores bars that someone pinned.
If you click on the link you’ll see that it’s a really simple recipe, no doubt. But my one problem was the idea of using cookie mix because well, we all know that I’m a food snob, and I like to make things from scratch. Call me crazy, I know – I’m nine months pregnant and shouldn’t be on my feet at all – but I couldn’t resist the challenge (put upon myself of course) of creating these bars from scratch.
So I decided to start on this challenge by creating a cookie base and turned to what I consider my personal bible for all things baked and cooked: Mark Bittman’s “How to Cook Everything” cookbook. (Yes, you’ve heard me sing its praises before – I love this thing.) I thought about the finished product and realized that it’s essentially like a deconstructed chocolate chip cookie but with toasted marshmallows on top, so I started with a chocolate chip cookie base. I followed the Betty Crocker recipe about adding the graham cracker crumbs to stick with the s’mores concept.
– 2 sticks of unsalted butter, melted
– 3/4 cup of sugar
– 3/4 cup of dark brown sugar
– 2 eggs
– 1/2 tsp of baking soda
– 1/2 tsp of salt
– 1 tsp of vanilla extract
– 1.5 cups of graham cracker crumbs
– 1 cup of flour
– a 12 ounce bag of semi-sweet chocolate chips
– about 1/2 a pound of mini marshmallows (sorry, I should’ve measured how much I used but I bought them at Whole Foods and they sell them by weight)
Preheat the oven to 375 degrees.
1. Melt the butter into the large bowl that you’re going to use to make the batter. Add both of the sugars and mix well.
2. Add the ingredients from the eggs to the vanilla extract and mix thoroughly.
3. Add the graham crackers and flour. Mix until you don’t see any more of the white flour (see photo above).
5. Sprinkle the chocolate chips all over the cookie right after you remove it from the oven. I didn’t read the step in the Betty Crocker recipe about spreading the chocolate out once it melted, so you can go ahead and do that if you want to. As you can see in my photo, I could’ve probably also used more chocolate chips so if you have more go for it.
6. Sprinkle the marshmallows on top (again, I could’ve probably used more – next time …). If you’re going to eat these right away, turn your broiler on. If not, turn the oven off and then come back to these when it’s time for dessert.
8. I cut these up into 6 columns and 3 rows so it yielded 18 very large bars.
I shall not name the number of bars consumed in one sitting by my husband but I can tell you that these came out really good. I like how the cookie stayed pretty chewy and it wasn’t overly sweetened by the amount of marshmallows. I know it wasn’t as easy as the original recipe but this recipe wasn’t that difficult either, especially since they can be made out of one bowl. And, you don’t have to do the most difficult thing – waiting for the butter to get to room temperature! I think the melted butter helped make the batter become much more easily spreadable.