Meet: the s’moreo; an oreo-s’mores hybrid, turned into a cookie bar.
I love s’mores. I went to camp for 5 years and can honestly tell you I avoided ‘the blob’, refused to play sports, never went down a water slide, faked sick to avoid hiking and would have given up canteen snacks to escape color war. My collective 150 days of sleepaway survival can be credited to 3 things: arts & crafts, cast iron quesedillas, and lots, and lots, of s’mores.
So, here’s the recipe. Tie dye t-shirts and friendship bracelets not included.
S’moreo Cookie Bars
Yield: 1 8×8 pan
1 cup of all purpose flour
1 cup of light brown sugar
1 stick of unsalted butter, melted
1 cup of crushed oreos
1/2 cup of crushed graham crackers
1/2 cup of mini marshmallows
2 Hershey’s bars
- Preheat the oven to 350 degrees. Line an 8×8 pan with foil, lightly buttered.
- Mix the butter with the sugar. Add the egg, then the flour (careful not to over mix). Add the graham crackers, oreos and marshmallows and pour into pan. Save a few to put on top.
- Bake 20-25 minutes until crisp and lightly golden around the edges and set in the middle. Once cooled slightly, add pieces of the hershey’s chocolate bar. (If it’s too hot, it will melt the chocolate completely. If it’s too cool, the chocolate won’t stick.)