I remember the first time I had a s'more. I was about 7 years old and was a Girl Scout. Being a Girl Scout you attend many, and I mean MANY campfires, singing songs, telling stories, and roasting marshmallows for S'Mores. The thought of a s'more disgusted me. First of all I was never one of those girls who ripped open a bag of marshmallows and stuffed them in my mouth trying to see how many I could fit while saying marshmallow. Gross! I also hate my food burning or turning black. Why in the world would I want charcoal on my food? I know, apparently I'm crazy. I do love chocolate and graham crackers though. Anyways, this recipe is one that makes me enjoy the fluffyness of a gooey little marshmallow. It's like stuffing a miniature pillow in your mouth. Who wouldn't want to do that?! Plus with the added bonus of a brownie base, you can't say no to more than one of these treats.
Cookie Crunch Brownie S'Mores
Ingredients
1/2 cup unsalted butter, melted
1 box Ghirardelli brownie mix
1 cup mini marshmallows
1 cup Nilla wafers
1 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1 14oz can sweetened condensed milk
1/4 cup caramel topping
1/4 cup chocolate topping
Directions
Preheat oven to 350 degrees.
Pour melted butter over bottom of 13x9 inch pan. Sprinkle brownie mix over butter. Top with mini marshmallows, vanilla wafers, chocolate chips, and peanut butter chips. Drizzle with sweetened condensed milk, stopping 1/4 inch from edge of pan.
Bake 25-30 minutes or until edges are bubbly. Cool thouroughly. Drizzle cooled dessert with caramel and chocolate toppings. Cut into bars, share with others, and enjoy!
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