S'Mores Bars

Both of my brothers were addicted to Teddy Grahams when they were younger.  Do you remember those little teddy bear shaped graham crackers?  They loved them, it was the go to snack.  David has been asking me for awhile now to make a dessert using Teddy Grahams.  When I saw this bar recipe over on my friend Elisha's blog Delish, I knew it would be the perfect recipe to use the Teddy Grahams and make David happy.  I made them for the family reunion on Saturday and they were great!  Oooey, gooey and delicious.  I am glad that I stole a little piece at home to try them because by the time I got to the dessert table at the party they were completely gone!  Not even a crumb left.  The only thing I changed from Elisha's recipe was using honey Teddy Grahams instead of regular graham crackers.

S'Mores Bars
Slightly Adapted from Delish

Ingredients:
1 1/2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
1 egg
1 tsp. vanilla extract
3 cups finely crushed (food processor or rolling pin will work) honey Teddy Grahams
1/2 cup all-purpose flour
1/2 tsp. salt
2 cups semi-sweet chocolate chips
3 1/2 cups mini marshmallows

Directions:
Preheat oven to 350 degrees F.  Grease or spray a 13x9 inch baking pan.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until light and fluffy, 1 1/2 to 2 minutes.  Mix in egg and vanilla.  In a separate bowl, mix together the finely crushed Teddy Grahams, flour and salt.  Gradually add the Teddy Graham mixture into the butter and sugar and mix until it is the consistency of wet sand.

Press about half of the dough over the bottom of the 13x9 inch pan, using your fingers or a measuring cup to form an even layer in the bottom of the pan.  Sprinkle 1 cup of the chocolate chips and 3 cups of the marshmallows on top of the layer.  Crumble the remaining dough onto the top of the chip and marshmallow layer.  Spread the last cup of chocolate chips and 1/2 cup marshmallows on top and bake for 25-30 minutes.  The crumble topping and marshmallows will be a nice golden brown.

Let cool 1-2 hours on a wire rack, cut into bars and serve.