I still remember the first time I ate a roasted marshmallow off of a stick.
There was a nip in the air.. the fire offering a different, deeper kind of comfort than any heating vent could. The flickering turned our shadows into dancing creatures across the flat side of our tent.
Oh wait… not that last part.
I was in the middle of the suburbs, in my friend’s backyard, and the fire was coming out of some fancy clay urn, specifically designed for having fires on a clean, non-rustic patio.
I’ve never been camping.
Random tangent, I totally found the cutest marshmallow shaped marshmallows (as opposed to animal shaped marshmallows) ever at Whole Foods! They were winking at me the whole time I was sending their friends into the burning oven front lines. True story.
But back to marshmallows and camping.
I have never been camping. My idea of an open flame generally comes from a pumpkin spice candle or a kitchen torch. As a result my experience with s’mores came later in life than it ever should have.
My first “s’more” was on my honeymoon. I put “s’more” in quotations for a couple reasons.
When Trevor found out of my lack of experience with the gooey treat, he demanded we rectify the situation, asap. We were staying in an adorable B&B with our own private suite, including a huge balcony over looking a cove, equipped with a small BBQ.
He decided we would walk into town and buy s’mores components and roast the marshmallows over the BBQ.
Problem 1: Due to a desire for our honeymoon to be extremely relaxed, low key and snuggly, we picked a B&B in the middle of nowhere, meaning that “walking into town” was really walking down to the main road where there were no stop lights and one “general store” the size of a gas station. They did not sell graham crackers. Not one to give up, Trevor bought the next best thing he could find, digestive biscuits. Although disappointed to not be getting the “real deal”, I had loved those cookies since childhood and had no complaints.
Problem 2: Arriving back at the B&B, spoils in hand, we excitedly checked out the BBQ… to discover that it was an electric barbecue. We tried to see what would happen if we roasted the marshmallows over the BBQ anyway. Answer? Nothing. Nothing happened.
So in the end, Trevor put a digestive biscuit on a plate, covered it in a couple pieces of chocolate, topped it with a marshmallow, and put the whole thing in the microwave.
Was it truly a s’more? No, not really, but the chocolate was melty, the marshmallows were gooey and Trevor made it just for me. It wasn’t a s’more, but I remember it more fondly than any s’more.
These also are not s’mores, they’re what would happen if you took a chocolate chip cookie and a s’more and smooshed them together without making a huge crumbly mess.
In other words, they are amazing.
Now where did I put my McVities…
S’mores Cookie Bars
Adapted from Always With Butter
- 2/3 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/4 cups flour
- 11 oz. dark chocolate chunks
- 1 1/4 cup mini marshmallows, divided
- 3 regular (or 2 large) sized Hershey bars, broken into pieces
- 2 sleeves (boxes usually come with 3) graham crackers, broken into squares
- Preheat oven to 375 degrees F.
- Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
- In a large bowl, cream together butter and sugars with an electric mixer until fluffy, about 2-3 minutes.
- Incorporate vanilla then add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture. Fold in dark chocolate chunks and 1 cup of marshmallows.
- Lay out graham crackers on a large rimmed baking sheet leaving no gaps between them. Using an ice cream scoop, place balls of cookie dough on the graham crackers. Press out the dough to spread it out, but don’t worry about gaps as the dough will spread and fill the gaps in the oven.
- Bake for 5 minutes then press Hershey pieces and 1/4 cup marshmallows on top. Bake for 5-7 more minutes.
- Cool bars in pan. Cut through the cookie layer into squares, making sure to cut where the graham crackers meet. Store at room temperature in an air-tight container.
Makes approx. 30 bars. Cookie dough can be made a day ahead of time and refrigerated, but should be taken out of the fridge 1-2 hours before adding to graham crackers to ensure the dough will spread during baking.