HELLO!!!!!!!! I can hardly believe that this post is happening, but IT IS! For the first time in FIVE MONTHS I am here to share a brand new recipe with you, AND to kick off the annual S’mores Saturdays series!! I know that it is two months into summer already, but better late than never, right?!
I am excited to be sharing with you today a recipe for S’mores Magic Cookie Bars. These things are ooey, gooey, and completely addicting! When I made them I gave one to my father, who fancies himself to be a healthy eater, and as he grabbed a second cookie he said, “You really shouldn’t make things like that! I can’t help myself around them!” 😉
This recipe is an adaptation of an old recipe that my family loves called Christopher Robin Magic Cookie Bars. {Find that recipe HERE.} They are basically layered bars, and they are so easy that even the worst cook can make them. Truly! For that reason, they are the perfect recipe to do together with your kiddos! I had a little cheetah helping me . . .
The exact measurements for this recipe are below, but here is the process in a nutshell. You will need a graham cracker crust, chocolate chips, mini marshmallows, and sweetened condensed milk.
First I made a graham cracker crust with graham cracker crumbs, a bit of sugar, and melted butter. You can make your own graham cracker crumbs (and the crust!) in a blender or a food processor. I prefer a food processor, but for some reason I used a blender this time. Either one will get the job done.
Press the graham cracker crumb mixture into the bottom of a greased 9×13 pan.
Now sprinkle MOST of the chocolate chips evenly over the crust. Side note — our favorite brand of chocolate chips BY FAR are Chocolove (shown below). They are more expensive, and we can only find them at Whole Foods around here, but they are SOOO worth it! WOWZA.
Next sprinkle MOST of the bag of mini-marshmallows on top.
Finish by sprinkling the remaining chocolate chips and marshmallows over the top.
Finally, drizzle a can of sweetened condensed milk evenly over the top of the whole pan. It was a bit overly gooey using the entire can, so you could use more like 3/4 of the can if you aren’t as into ooey-gooey as we are over here. They took a while to “set,” but once they did they were great! It was the second day when they were really at their peak!
Time to bake! The marshmallows were HUGELY puffed up in the oven, but they quickly fell flat when I took it out. FYI.
Ta-da! You are all done! So simple, but sooo yummy! Decadent, gooey, and downright addicting!
Don’t they look irresistible?? Here is the full recipe:
Rating
Prep time:
Cook time:
Total time:
- 2 cups graham crackers
- 8 Tablespoons butter
- ¼ cup sugar
- 1 bag mini marshmallows
- 1 bag chocolate chips
- 1 can sweetened condensed milk
- Preheat the oven to 350 degrees.
- Make a graham cracker crust by combining graham cracker crumbs, sugar, and melted butter. Press into a lightly greased 9 x 13 pan.
- Sprinkle MOST of the chocolate chips over the graham cracker crust.
- Sprinkle MOST of the mini marshmallows over the chocolate chips.
- Sprinkle the remaining chocolate chips and marshmallows on top.
- Pour 1 can (or less if you prefer them less gooey - perhaps ¾ a can) evenly over the top of everything.
- Bake at 350 degrees for about 20 minutes. The marshmallows puff up very large in the oven. Don't worry about that - it is normal.
Check out the rest of the S’mores Saturdays recipes from years past HERE. See you next week for more s’more-y goodness!
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OK, those look insane. We should have made that was when I was there!
No joke!
This look really appetizing. thanks for sharing this
I’m drooling! Thanks for linking up to this weeks Creative K Kids’ Tasty Tuesday – I can’t wait to see what you create next week!
Your Magic Cookie Bars look amazing! I really appreciate you sharing with us at Full Plate Thursday and hope you are having a safe and enjoyable weekend.
Come Back Soon!
Miz Helen