These S’mores Magic Bars will disappear almost as fast as you can make them, they are irresistible!
The last of my kiddos bit the dust the other day. Gavin came out of his room two hours after we had put him to bed, crying that his ear hurt so bad. Besides being struck by the fact that now all of my kiddos are sick (#crying), I was struck by just how few times Gavin has come out of his room after being put to bed!
If it seems like I’m bragging or totally jinxing myself, it’s because I am.
But really, we have been SO lucky when it comes to our kids and bedtime. They stay in their beds, they don’t really fight it, they don’t come out . . . I’m not even sure I can think of another time that a kid has come downstairs after being put to bed. Crazy, right?? I was just struck by it the other night when the poor poor kiddo was crying, (he has an ear infection by the way, thank God for amoxocilion), just totally struck by how lucky we are.
Knocking on all sorts of wood all over the place.
It’s like there’s some sleep magic going on in my house.
Speaking of magic (did you like that tie in?) these S’mores Magic Bars! Oh man, you guys. You are about to fall in love.
So most magic bars don’t have a sugar cookie layer. But I argue that it is the sugar cookie layer that makes my magic bars . . . you know, magic!
Okay, I’m going to stop you right here and tell you the number one complaint that I’m going to get about this recipe: It won’t set. I got it a couple times on my Robin Egg Magic Bars, and honestly, I don’t know what to tell you guys. These work for me. Don’t get me wrong, they are gooey. These aren’t a bar like a rice krispie treat that you can pack in your kids lunch for an extra special treat. These are border line you need a fork for them. But as you can see from the pictures, they totally hold up. However, given that oven temperatures vary, I’m going to say if you pull out your magic bars and they still look super gooey in the middle, stick them back in for a few more minutes, definitely until the edges are golden, and just watch them so they don’t burn.
And if after an hour of cooling on the counter they still seem gooey . . . don’t be surprised. I couldn’t really cut mine into bar shape until the next morning, but putting them in the refrigerator will speed that up a little.
- 9 graham cracker sheets (approximately 5.4 oz worth), crushed
- 6 TBSPs of unsalted butter, melted
- 2 TBSPs granulated sugar
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 3/4 cup sweetened condensed milk
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
- In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
- In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
- Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
- Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
- Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
- Bake for 20 to 25 minutes or until the edges are golden brown. (Mined required 22 minutes.)
- Let the bars cool overnight before cutting. Or just take a fork and go for it.
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Magic Bars from friends!