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Marshmallow Campfire Bars with OREO Cookie Pieces & HONEY MAID Grahams

Marshmallow Campfire Bars with OREO Cookie Pieces & HONEY MAID Grahams

Two American icons - OREO Cookies and HONEY MAID Grahams - break out of the expected with chewy, crunchy s'mores bars that deliver nostalgic campfire flavors in a modern, open-faced handheld treat.

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INGREDIENTS

15 servings, 3.5 oz. each

  • 7 oz. granulated sugar
  • 7 oz. brown sugar
  • 4 oz. room temperature butter, cubed
  • 4 oz. OREO Crème Icing Variegate, chilled
  • 2 eggs
  • 1 tsp. vanilla bean paste
  • 10 oz. all-purpose flour
  • 2-1/2 oz. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3-3/4 oz. HONEY MAID Honey Grahams, coarsely crushed
  • 5-1/4 oz. OREO Medium Cookie Pieces, divided
  • 3-1/2 oz. mini marshmallows

Nutrition per serving

  • Calories

    390

  • Total fat

    14 g

  • Saturated fat

    6 g

  • Trans fat

    0 g

  • Cholesterol

    40 mg

  • Sodium

    320 mg

  • Carbohydrate

    65 g

  • Dietary fiber

    3 g

  • Sugars

    39 g

  • Added sugars

    39 g

  • Protein

    5 g

  • Vitamin A

    6 %DV

  • Vitamin C

    0 %DV

  • Calcium

    2 %DV

  • Iron

    15 %DV

  • Potassium

    4 %DV

  • Vitamin D

    0 %DV

DIRECTIONS

Cream sugars, butter and Variegate with electric mixer fitted with paddle attachment until smooth. Add eggs, 1 at a time, mixing well after each. Beat in vanilla. Gradually add combined flour, cocoa, baking soda and salt in 3 additions, mixing until blended after each.

Spread dough evenly in parchment paper-lined half sheet pan coated with cooking spray. Sprinkle evenly with graham pieces and half the cookie pieces. Press down gently. Refrigerate 30 min.

Bake in 350°F standard oven 12 to 15 min. or until dough is firm to the touch. Cool in pan to room temperature. Sprinkle with remaining cookie pieces and marshmallows.

Bake 3 to 5 min. or until marshmallows are golden brown. Cool completely before cutting.

Tips

Note

  • For an even layer of dough, after spreading dough into pan, place a second piece of parchment over dough. Press down with a second sheet pan. Remove second pan and parchment. Continue as directed.