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.
Ingredients
- 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
- 2½ oz. unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3¾ oz. HONEY MAID Honey Grahams, coarsely crushed
- 5¼ oz. OREO Medium Cookie Pieces, divided
- 3½ oz. mini marshmallows
Nutrition per serving
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.
Note
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