Smores Magic Cookie Bars That Will Delight Your Taste Buds

S’mores Magic Cookie Bars That Will Rock Your Dessert World

Scale

8 sheets Graham Crackers (Consider using digestive biscuits as a gluten-free alternative.)
6 TBSP Unsalted Butter (Coconut oil can be used for a dairy-free version.)
2 TBSP Granulated Sugar (Brown sugar can create a deeper flavor profile.)
1/2 cup Unsalted Butter (Substitute with coconut oil for a dairy-free option.)
3/4 cup Granulated Sugar (Try using brown sugar instead for a different flavor.)
1 1/4 cup All-Purpose Flour (Use a gluten-free flour blend if needed.)
1/4 tsp Salt (Consider using sea salt for a gourmet touch.)
1/4 tsp Baking Powder (Make sure it’s fresh for optimal results.)
1 tsp Vanilla Extract (Opt for pure vanilla extract for better taste.)
1 large Egg (Replace with flaxseed meal (1 tbsp flax meal + 2.5 tbsp water) for vegan options.)
1 cup Milk Chocolate Chips (Substitute with dark chocolate chips for a richer taste.)
1 cup Mini Marshmallows (Larger marshmallows can be used if desired.)
3/4 cup Sweetened Condensed Milk (Look for dairy-free condensed milk options for an allergy-friendly recipe.)

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Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Combine crushed graham crackers, melted butter, and granulated sugar, then press into the prepared dish.
Whisk together flour, salt, and baking powder in a separate bowl and set aside.
Beat together unsalted butter and sugar until light and fluffy, then add egg and vanilla extract.
Gradually add the dry mixture to the wet mixture until a thick dough forms.
Spread the dough over the graham cracker crust evenly.
Sprinkle mini marshmallows and chocolate chips over the dough, then drizzle with sweetened condensed milk.
Bake for 22-27 minutes until golden brown and marshmallows are toasted.
Allow to cool at room temperature before slicing into squares.