S’mores Cheesecake Bars

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 3 cups Semi sweet chocolate chip
  • 1 tbsp Vanilla extract, pure store-bought or homemade

• Snacks

  • 17 Full sheet honey graham cracker

• Dairy

  • 3/4 cup Butter
  • 2 (227g | 8oz packages Cream cheese, full-fat
  • 3/4 cup Sour cream

• Desserts

  • 8 cups Marshmallow, Mini

Found on eviltwin.kitchen

Description

Ingredients

• 10 full sheets Honey Graham Crackers
• 1/2 cup (120g | 4.2oz) butter
• 1/4 cup (50g | 1.8oz) granulated sugar
• 2 cups (360g | 12.7oz) semi-sweet chocolate chips
• 5 cups (275g | 9.7oz) mini-marshmallows), divided (save 1 cup to add after melting)
• 1/3 cup (80g | 2.8oz) butter
• 1 tbsp pure vanilla extract, (store-bought or homemade)
• 3 full sheets Honey Graham Crackers, broken into pieces
• 2- (227g | 8oz) packages full fat cream cheese
• 3/4 cup (170g | 6oz) sour cream
• 1/2 cup (120g | 4.2oz) granulated sugar
• 2 large eggs
• 1-1/2 cups (85g | 2.9oz) mini marshmallows
• 4 full sheets Honey Graham Crackers, broken into pieces
• 1 cup (180g | 6.3oz) semi-sweet chocolate chips
• 1-1/2 cups (85g | 2.9oz) mini marshmallows

Directions

• Preheat the oven to 350°F
• Grease and line a 9 x 13 baking pan with parchment paper, leaving a bit of an overhang on either side for easy removal of the finished bars.
• Arrange the graham crackers in a single layer, making sure that they all touch, at the bottom of the prepared pan; set aside.
• In a small saucepan, melt the butter and sugar over medium heat and then pour the mixture over the graham crackers; spread evenly over the crackers with a rubber spatula.
• Sprinkle and distribute the chocolate chips evenly over the crackers; Place the pan in the oven and bake for 8 minutes, and then immediately spread the melted chocolate chips over the crackers with an offset spatula. Set aside.
• Combine 4 cups of mini marshmallows, butter and vanilla extract in a medium saucepan; cook over medium heat, stirring constantly, until the marshmallows are completely melted. Remove from heat and stir in 1 cup of mini marshmallows
• Drop this mixture by large spoonfuls over the reserved crust and then sprinkle with broken pieces of graham craker cookies. Set aside.
• Beat the cream cheese, sour cream and sugar with an electric mixer until well combined and smooth, about 2 minutes. Add the eggs and resume beating until light and airy, about 2 minutes.
• Stir in the mini marshmallows and then pour this filling over the reserved crust.
• Return the pan to the oven and bake for 25 minutes.
• Meanwhile, combine the broken pieces of graham cracker cookies, semi-sweet chocolate chips and mini-marshmallows.
• Sprinkle over the cheesecake bars after they have been in the oven for 25 minutes and then resume baking for 8 to 10 minutes, until the marshmallows start to puff up and turn golden brown.
• Remove from oven and let cool to room temperature, then transfer the bars to the fridge to chill completely, at least 6 hours but preferably overnight.
• Cut into bars and store in the refrigerator for up to a week.