This weekend, I had a life changing revelation.
It all started with an innocent s’more cupcake that I had bought and split with my husband while we were out and about enjoying some Christmas festivities.
The cupcake looked amazing. Chocolatey, marshmallowy, graham crackery goodness.
It was good, but it had too much cupcake and not enough ooey, gooey s’more for me. More s’mores please! Also, as much as I love cupcakes, it’s December and when I think December I think cookies.
One of my items on my December to do list was coming up with a new cookie recipe to make. I am jumping for joy that I have checked this off my list in the first week of the month. Or maybe I am jumping for joy because I just licked my spoon.
- 1 Box of Graham Crackers
- 1 Bag of Marshmallows
- 3/4 stick of butter
- 1 1/2 cups of mini chocolate chips* you can use more or less to taste.
- Food process your box of graham crackers to your desired texture. I left half of the graham crackers coarsely chopped, while I processed the other half until they were very fine crumbs. Just a note, if your food processor lid has any cracks or holes the way mine does (I use my food processor. A LOT. Those cracks are battle wounds.), make sure to cover them while you pulse the graham crackers. The crumbs will fly everywhere if you don’t. Take my word for it.
- In a large sauce pan or pot over low heat, melt your butter. When your butter is melted, add your marshmallows and stir until they are almost smooth. Immediately remove pan from the heat.
- Add your graham cracker crumbs to the marshmallow mix, just like you would add Rice Krispies to make Rice Krispie Treats. The marshmallow and the graham cracker will form almost a dough.
- When you have a your graham cracker marshmallow dough combined, add about 1/2 your chocolate chips. Mess alert! At this point, you are going to have to get your hands dirty and roll the chips into the dough so they create a layer of chocolatey goodness. Do this near a sink and with a roll of paper towels handy.
- Press the dough into a greased casserole dish. Top with the remainder of your chocolate chips and if desired sprinkles. (Who doesn’t love sprinkles?) Let set for about 45 minutes and then cut into squares. Serve at room temperature or pop in a warm oven for a couple of minutes to maximize the gooey goodness of these bars.
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