3-Ingredient Gooey S’mores Bars

Marshmallow creme is the key to these ooey-gooey cookie bars. The hardest part is waiting for them to cool! ...MORE + LESS -

1 roll Pillsbury™ refrigerated chocolate chip cookies

1 cup graham cracker crumbs

1 jar (198 g) marshmallow crème (about 1 1/2 cups)

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1

Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
2

In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs). Press half of the dough evenly in bottom of pan to form crust. Bake 13 minutes.
3

Spoon marshmallow creme evenly over partially baked dough; sprinkle with remaining 1/4 cup graham cracker crumbs. Crumble remaining cookie dough on top.
4

Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. For bars, cut into 3 rows by 3 rows. Serve warm or cool.

For a more decadent bar, drizzle top of bar with chocolate-flavour syrup before serving.
You can find graham cracker crumbs in the baking aisle of your grocery store.
To make your own graham cracker crumbs, place 16 graham cracker squares in food processor. Cover; process, using on-and-off pulses, until fine crumbs.