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.



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
  • 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

Calories390 Total fat14 gSaturated fat6 gTrans fat0 gCholesterol40 mgSodium320 mgCarbohydrate65 gDietary fiber3 gAdded sugars39 gProtein5 gVitamin A6 %DVVitamin C0 %DVVitamin D0 %DVCalcium2 %DVIron15 %DVPotassium4 %DV

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.



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.

© Mondelēz International group