Chocolate Chip Cookie Peanut Butter S’mores Bars

• Vegetarian

• Condiments

  • 1 7 oz jar Marshmallow fluff
  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 2 (16 oz packages Pre-made cookie dough

• Snacks

  • 1/2 cup Graham cracker crumbs

• Desserts

  • 16 oz Milk chocolate candy bars

Found on cookiesandcups.com

Description

Ingredients

• 2 (16 oz) packages of pre-made cookie dough
• 16 oz Milk Chocolate Candy Bars (I used a little more than 3 XL Hershey Bars)
• 1 cup creamy peanut butter
• ½ cup graham cracker crumbs (about 4 full crackers)
• 7 oz jar of Marshmallow fluff (1½ cups)

Directions

• Preheat oven to 350°
• Line a 9x9 pan with foil and spray with cooking spray
• press 1¼ of the cookie dough into the bottom of the prepared pan.
• Top the cookie dough completely with the Hershey Bars
• Spread the peanut butter on top of the chocolate using an off-set spatula or knife.
• Sprinkle the graham cracker crumbs on top of peanut butter.
• Spread the Fluff on top of the graham cracker layer. The Fluff is hard to spread, so do your best when spreading over the graham crumbs.
• Finally roll the remaining cookie dough out on a flour-dusted counter top. Place rolled dough on top of Fluff. My dough ripped, so I just pieced it on, which was totally fine!
• Bake for 20-22 minutes until top is golden.
• Allow to cool for 2 hours on a wire rack. Then transfer to refrigerator to cool for at least another 2 hours. If bars arent completely cooled they will be far too oozy to eat.
• Cut into squares while chilled.