S'mores Bars made with Hot Cocoa & Cream PEEPS! These marshmallow and chocolate cookie bars are absolutely irresistible! Ooey gooey dessert bars reminiscent of having S'mores in the summer. Yum!
3/4cupgraham cracker crumbsabout 5-6 sheets of graham crackers
1teaspoonbaking powder
1/4teaspoonsalt
41.5-ounce Milk Chocolate Bars
Hot Cocoa & Cream Marshmallow Fluff
14Hot Cocoa & Cream Peep chicks
3tablespoonslight corn syrup
Instructions
To make the marshmallow fluff, chop up the chicks and place them in a heavy bottomed saucepan with corn syrup over low heat. Stir frequently until completely melted and smooth. Remove from heat.
HINT: Grease a bowl then scrape the warm fluff into the bowl and allow it to cool. The greased bowl will allow the fluff to slip out when ready to use, without sticking to the sides.
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil so that the edge of the foil hangs over the side to use as handles.
In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined.
In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt.
Add to butter mixture, and beat until combined. Your dough should resemble chocolate chip cookie dough.
Turn the baking pan upside down and place a piece of waxed paper on top. Press half of the dough onto the waxed paper, using the bottom of the pan as a guide for the size. Set aside. Turn pan back over.
Press the other half of the dough evenly in the bottom of the pan. Spread marshmallow cream over the dough, but don’t go all the way to the edge.
Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate.
Take the preformed dough that you set aside earlier and invert onto the top of the chocolate and peel away the waxed paper. Spread gently to the edges if needed. Do not tuck the dough into the edges of the pan.
Bake for 25-30 minutes (mine was 27). Cool completely before cutting into squares.