So this is pretty much a sugar cookie sandwiching a s’more…but in bar form. You can add whatever you’re little heart’s desire as far as the s’more part. The original recipe calls from graham cracker, white chocolate and marshmallow. I took Kerry’s (author of Bakergirl) advice and smanwiched…that didn’t come out right…graham cracker, marshmallow and Reese’s peanut butter cups. I think the options are endless. Add any kind of sweet chips you find in your baking isle, any flavor marshmallows (I think there are a number of flavors these days), and as far as the cracker…I wonder if you layer on a club cracker in there you would get that sweet-salty thing going on…if you try it, let me know!!!! Love the sweet salty stuff. Anyway, I made half my pan the original way with white chocolate and half with Reese’s. Both were really good. Both I will make again.
White Chocolate S’mores Sugar Cookie Bars
1 cup butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
5 1/2 graham cracker sheets
1 (10-ounce bag) white chocolate chips (or Reeses or other chips/bar you desire)
2 cups mini marshmallows
Preheat oven to 350 degrees. Line a 9×9-inch (I made half the batch and put it in an 8×8 and the thickness was perfect) baking dish with foil, making sure the foil extends over the sides and spray with a non-stick baking spray; set aside.
In the bowl of an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one a time, mixing well after each addition. Stir in the vanilla.
In a medium bowl, whisk together the flour, salt, and baking soda.
With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until just combined.
Divide cookie dough in half. Press half of the dough into the bottom of the baking dish. Layer graham crackers side-by-side on top of the cookie dough. Sprinkle with marshmallows and white chocolate chips. Top with the remaining cookie dough, pressing down gently. (I rolled out the remaining dough between wax paper and laid it on top of the filling.)
Bake for 15-25 minutes, or until a toothpick inserted into the cookie bars tests clean. Remove from oven and allow to cool completely. When cooled, use the foil to lift bars from the pan, cut into squares, and serve.