Great Recipes

🍽️ Instructions

 

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan to form the crust.
3. Arrange the graham crackers in a single layer over the cookie dough, breaking them as needed to fit.
4. Place the Hershey’s chocolate pieces evenly over the graham crackers.
5. Top with the marshmallows, spacing them evenly across the chocolate.
6. Flatten small pieces of the remaining cookie dough and place them around the edges and lightly over the top, leaving some marshmallows visible.
7. Bake for 25–30 minutes, or until the cookie dough is golden brown and the marshmallows are puffed and lightly toasted.
8. Let the bars cool in the pan for 20–30 minutes before slicing. For cleaner cuts, chill them for another 20 minutes after cooling.

💡 Tips

• Add a sprinkle of flaky sea salt for a sweet-and-salty finish.
• Enjoy warm for extra gooey chocolate and marshmallows.
• Store leftovers in an airtight container for up to 3 days, and microwave for 10–15 seconds before serving.