Get ready to slice into a piece of nostalgia with these S’mores Cookie Bars!
Sun. Sunny. Summer. Summertime.
Memories of days gone by.
Camping we did not do. Don’t like bugs. Don’t like dirt.
We “roughed it” every August in a two-room cabin sitting among the majestic redwoods in a secluded forest.
Across the road was the lake. Pack a picnic lunch. On the beach all day. Swimming. Making friends. Digging in the sand. Our bodies tanned with each day and glistened in the heat of the day.
As the sun set each night, the barbecue was lit. The flames kept us warm as the cool breeze gently surrounded us.
Every last morsel of food was devoured giving us the needed nourishment from being outside in the heat each day.
With the warmth of the grill, we toasted marshmallows until they were almost burnt on the outside and gooey and warm on the inside.
Quickly put between Hershey chocolate filled graham crackers. Smoosh!
From the first bite to the last, we delighted in the crunch, melted chocolate and warmed marshmallows.
The sweetness I will always remember. The good times I will never forget.
The nights were the darkest of dark.
The only thing you saw were the starts twinkling and the moon glowing.
Listening to the redwoods rustling in the breeze while owls hooted and crickets chirped.
We giggled until we fell asleep.
When morning fell upon us, we got up and repeated the fun!
SMORES COOKIE BARS
By: Sheila | Sweet Baked Life 
Ingredients:
1 cup all-purpose flour
1-1/2 cups coarsely crushed graham crackers
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1/4 cup milk
1 teaspoon pure vanilla extract
1 cup milk chocolate chips
2 (1.55 oz ea.) Hershey bars, roughly chopped
2 cups mini marshmallows, frozen
Instructions:
Heat your oven to 350 degrees. Prepare an 8×8-inch baking dish with non-stick cooking spray, and set aside.
Add the flour, graham crumbs, baking soda and salt to a medium bowl. Stir to combine and set aside.
In a large bowl of an electric stand mixer, with the paddle attachment, add the butter and sugars and cream together on medium-high speed until light and fluffy – about 2-3 minutes. Turn down the mixer to medium-speed and the eggs, milk and vanilla. Mix until well combined.
With the mixer on low, add the flour mixture and mix until well combined. Add the chocolate chips and chopped chocolate bars and stir with a spoon until combined. Then add the mini marshmallows and stir.
Press mixture into your prepared pan and bake for about 30-40 minutes, until the bars are browned and do not giggle. Cool completely on a wire rack, then cut into squares.
Dig into these S’mores Cookie Bars and make the fond memories of summer last all year long!
{recipe inspired from Carlsbad Cravings}
