* 1 cup graham cracker crumbs * 6 tablespoons salted butter, melted * ¼ cup granulated sugar * ½ cup light brown sugar, packed * ½ cup salted butter, slightly softened * 1 large egg, room temp * 1 tablespoon vanilla extract * 1 ¼ cup all-purpose flour * ½ teaspoon baking soda * ¼ teaspoon table salt * 1 ½ cup semi-sweet chocolate chips, or bittersweet chocolate chips * 1 cup mini marshmallows * 1 milk chocolate bar, 1.5 oz Hershey’s bar
# Instructions
1. Preheat oven to 350F. 2. Line a 8×8 baking pan with foil, using two perpendicular sheets so there is an overhang for a “sling” for easy removal. 3. In a bowl, combine graham cracker crumbs and melted butter, mixing well until mixture resembles wet sand. Press evenly and firmly into bottom of prepared pan, and set aside. 4. In bowl of stand mixer, combine slightly softened butter with both sugars. Mix until mixture is light and fluffy, about 3-4 minutes. Add in the egg and vanilla extract, mixing just until well incorporated. 5. In a separate bowl, combine flour, baking soda, and salt. Whisk together well. Add dry ingredients to butter mixture, and mix just until incorporated; do not over-mix. 6. Using rubber spatula, fold chocolate chips in evenly into dough. Dough may be sticky. Spread dough evenly over graham cracker crust in pan. 7. Bake for about 15 minutes. Sprinkle with mini marshmallows and continue baking for about 10 more minutes or just until marshmallows start looking lightly toasted on top. 8. Cool on wire rack until reaches room temp. Melt Hershey’s bar and drizzle over top of dessert (I use a Ziploc baggie with tiny bit of tip cut off.) Chill in fridge until ready to serve. 9. To serve, use foil sling to remove entire dessert onto cutting board. Using long serrated bread knife, firmly press straight down into dessert to cut into bars. Drizzle with melted chocolate, if desired.
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Full recipe: [https://www.chewoutloud.com/smores-double-chocolate-cookie-bars/](https://www.chewoutloud.com/smores-double-chocolate-cookie-bars/)
# Ingredients
* 1 cup graham cracker crumbs
* 6 tablespoons salted butter, melted
* ¼ cup granulated sugar
* ½ cup light brown sugar, packed
* ½ cup salted butter, slightly softened
* 1 large egg, room temp
* 1 tablespoon vanilla extract
* 1 ¼ cup all-purpose flour
* ½ teaspoon baking soda
* ¼ teaspoon table salt
* 1 ½ cup semi-sweet chocolate chips, or bittersweet chocolate chips
* 1 cup mini marshmallows
* 1 milk chocolate bar, 1.5 oz Hershey’s bar
# Instructions
1. Preheat oven to 350F.
2. Line a 8×8 baking pan with foil, using two perpendicular sheets so there is an overhang for a “sling” for easy removal.
3. In a bowl, combine graham cracker crumbs and melted butter, mixing well until mixture resembles wet sand. Press evenly and firmly into bottom of prepared pan, and set aside.
4. In bowl of stand mixer, combine slightly softened butter with both sugars. Mix until mixture is light and fluffy, about 3-4 minutes. Add in the egg and vanilla extract, mixing just until well incorporated.
5. In a separate bowl, combine flour, baking soda, and salt. Whisk together well. Add dry ingredients to butter mixture, and mix just until incorporated; do not over-mix.
6. Using rubber spatula, fold chocolate chips in evenly into dough. Dough may be sticky. Spread dough evenly over graham cracker crust in pan.
7. Bake for about 15 minutes. Sprinkle with mini marshmallows and continue baking for about 10 more minutes or just until marshmallows start looking lightly toasted on top.
8. Cool on wire rack until reaches room temp. Melt Hershey’s bar and drizzle over top of dessert (I use a Ziploc baggie with tiny bit of tip cut off.) Chill in fridge until ready to serve.
9. To serve, use foil sling to remove entire dessert onto cutting board. Using long serrated bread knife, firmly press straight down into dessert to cut into bars. Drizzle with melted chocolate, if desired.
Looks absolutely DELISH