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I stumbled upon these cookies, quite by accident.  I was all set to make Ooey,

Gooey, Chewy, S’more Bars until I discovered that I was out of graham cracker

crumbs.  All I had were oreo cookie crumbs.  Hhhm. After a second look at the

ingredient list, I couldn’t see any reason why they wouldn’t work

with oreo cookie crumbs instead of graham cracker crumbs.  Maybe they

would make chocolate S’mores. Sounded good to me and good they

were.  Everyone went crazy for them!  My family downed these magical treats

faster than you can say chocolate S’more bars. They are exactly like the name

implies … they’re ooey, they’re gooey, they’re chewy, they’re chocolate S’more

bars and they’re really delicious. 

With the snow starting to fly here in Ontario, we’re always looking for heart

warming foods to serve our friends and families. Served slightly warm and

gooey, with steaming cups of hot chocolate, these bars can really warm things

up after a game of sport.   Whether it’s hockey, tobogganing, ice skating or a

giant family snowball fight, take the mitts off this winter and serve up a batch

of these satisfying bars.  You’ll be amazed at just how fast they’ll disappear. 

Ooey, Gooey, Chocolate S’more Bars

Prep:  25 minutes

Oven:  350° F

Bake:  35 minutes

Ingredients

3/4 cup (175 ml) butter, softened

1/2 cup (125 ml) packed brown sugar

2 eggs

2 tsp. (10 ml) vanilla

 1 cup (250 ml) all-purpose flour

1 1/2 cups (375 ml) quick cook rolled oats

1 cup (250 ml) oreo cookie crumbs

2 1/2 (625 ml) cups tiny marshmallows

1 /2 cup (125 ml) milk chocolate chunks for baking

1/2 cup (125 ml) good white chocolate chunks for baking

Method

Preheat oven to 350 ° F ( 180°C). 

Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges.  If

you’re having trouble getting the aluminum foil to line a pan smoothly you can

try flipping the pan over and shaping the foil around the outside of the pan,

extending it about 1 inch past all the edges.  Remove the oil, flip the pan

upright, and pop the foil lining in the pan.

Grease foil well, paying careful attention to the corners and set aside. 

In a large bowl, beat butter with an electric mixer on medium to high speed for 2 minutes. 

Beat in brown sugar until combined, scraping the bowl occasionally. 

Beat in eggs and vanilla until combined. 

Beat in flour. Stir in oats and oreo cookie crumbs.

Reserve 1 cup (250 ml) of the oat mixture.  Spread remaining oat mixture into

prepared pan.

TIP Use the back of a large spoon dipped in hot water to spread the oat

mixture in the pan.  It’s near impossible to spread any other way.

Bake in the preheated oven about 15 minutes or until lightly browned. 

Sprinkle marshmallows evenly over the warm crust.  Top with chocolate

chunks. 

Dot remaining oat mixture over chocolate and marshmallows. Bake bars

about 20 minutes more or until top is lightly browned. Cool completely in pan

on a wire rack.  Using the edges of the foil, lift the uncut bars out of the pan. 

Carefully peel back the foil while the cookies are still warm.  

Cut into bars.  We cut 12 supersized bars ~ but you can also get 24 regular

sized bars. Delicious!

Place bars in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

Adapted from Better Homes and Gardens Magazine of Christmas Cookies December 2009.

Be sure to let me know if you give these a try. I’d love to hear from you.

This Sweet Wife

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