It began with my Spring Cleaning the Freezer post… and extended to my baking supplies. That and about 30 high school boys coming to our house for the NCAA Basketball Championship game. Thus… Gooey and Delicious Magic Slam Dunk S’more Bar Cookies.
I could have said, “everything that was left in my baking tub” bar cookies, but that wouldn’t be any fun to say.
So, mix and match your leftovers, you know… all those opened and half empty chocolate chip bags, and add them to these delicious s’more bar cookies.
To make them s’more worthy, add the marshmallows. I only had a half-opened bag of large marshmallows, which I quartered. But the mini would be easier.
Now, to make about 100 more. You know how boys eat.
A perfect gooey treat for any gathering of kids or adults alike.
Magic Slam Dunk S’more Bar Cookies
8 tablespoons butter (1 stick)
15 graham crackers, crushed (2 cups of graham cracker crumbs)
1/2 cup butterscotch chips
1 can sweetened condensed milk (14 ounces)
1 1/2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup white chocolate chips
2 cups marshmallows (large ones quartered or mini marshmallows)
1/2 cup pecans (roughly chopped)
1/2 cup walnuts (roughly chopped)
Preheat oven to 350ºF. With nonstick cooking spray, lightly spray 9 x 13-inch baking dish. Line with parchment paper.
Melt 1 stick of butter, and crush graham crackers until finely ground. Combine butter and graham crackers until combined. Press into the parchment-lined baking sheet.
Sprinkle butterscotch chips over graham cracker layer. Then drizzle sweetened condensed milk over top. Sprinkle coconut, chocolate chips, and white chocolate chips over condensed milk layer. Press down gently with a spoon. Dot the top with marshmallows and sprinkle chopped pecans and walnuts over top.
Bake in a 350ºF oven for 20-25 minutes or until golden brown.