OATMEAL COOKIE S'MORES BARS

This is really addicting. I tripped up as other reviewers noted, and omitted the vanilla the first time I made it since the directions omit the adding point. I intended to put it in after mixing in the chocolate chips, but it comes together pretty fast. It was delicious anyway I definitely agree that the 9x9 pan is the way to go. The first time I made this, I used the nestle toll house chips I had on hand, but the taste is definitely different. I used Hershey's milk chocolate chips on the second batch, and that was more true to the classic s'mores taste.

A few things I would alter from the official submitted recipe: Increase the chocolate (any milk, dark, or semisweet will work fine) to 9-10 ounces to ensure even coating over all cereal. Also, add the vanilla extract with the chocolate chips in the melting process. For thin bars, I use a 13x9 pan. For thicker bars, use an 8x8 or 9x9 pan. Refrigerate an hour before cutting into squares. Let stand at room temperature 30 minutes before serving.

OATMEAL COOKIE S'MORES BARS

INGREDIENTS:

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups all purpose flour

1 1/2 cups quick cooking oats

1 (7 ounce) jar marshmallow creme

1 cup chocolate chips (milk or semi-sweet)

DIRECTIONS:

• Preheat oven to 350°F. Line a 9x9” square pan with foil and spray well with cooking spray. You can use parchment in place of foil, if you prefer.
• Cream butter and sugar in a mixer fitted with the paddle attachment. Cream until smooth, just a minute or so. Beat in egg, vanilla, baking soda, and salt. Mix in flour then slowly mix in oats.
• Press half the mixture into the bottom of the prepared pan. It will be a thin layer. The dough is sticky so I suggest spraying your hands with cooking spray to help the dough not stick to you.
• Take the lid and foil wrap off the jar of marshmallow creme. Microwave it for just a few seconds (10-20 seconds) watching it carefully - take it out just as it starts growing up out of the jar. Pour over the bottom layer in the pan and spread evenly, being careful to leave a border around the edge with no marshmallow. Sprinkle with chocolate chips.
• Use two spoons to scoop the remaining dough. Flatten scoops with your hands and layer over the top of the bars, trying to be sure and cover all the edges with dough.
• Bake for about 23-28 minutes, until the top of the bars are golden brown. The pan will still be slightly jiggly. Let them cool completely before attempting to slice. They’ll be gooey! Store in an airtight container for up to 4 days.

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