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Marshmallow Caramel Oreo Cookie S'mores Bars

Source of Recipe

Susie R


List of Ingredients

Marshmallow Caramel Oreo Cookie S'mores Bars

CRUST:

6 T. unsalted butter, melted (3/4 of 1 stick)
32 oreo cookies or chocolate sandwich cookies, ground

TOPPING:

2 cups mini marshmallows
15 caramels, unwrapped, quartered, total of 60 small pieces
3-4 T. semi-sweet chocolate chips


Recipe


Preheat oven to 350.

Line an 8x8" baking pan with foil leaving overhang, you must line pan, spray with cooking spray; set aside.

Crust:

In a large microwave bowl, melt butter on high powder, about 1 minute; set aside.

Add ground cookies, stir to combine, grind cookies with a food processor or place them in a sealed plastic ziptop bag, gently mash outside of bag with a drinking glass or roll over bag with a rolling pin.

Transfer crumb mixture to prepared pan, pack it down firmly with a spatula or bottom of a flat-bottomed drinking glass.

Bake 10-12 minutes, or just until set; don't worry if it's a bit underbaked as pan witll be going back into oven in next step.

Topping:

Evenly sprinkle marshmallows over crust.

Evenly sprinkle caramels, making sure to do it in that order.

Bake about 5-8 minutes or until marshmallows, caramel have begun to melt, remove pan before marshmallows start browning or developing color.

Immediately upon removing pan from oven, evenly sprinkle chocolate chips, pressing them down very lightly with a spatula if desired.

Carryover heat will melt chocolate just slightly, embed them into melted marshmallows, caramel.

Allow bars to set up at least 2 hours before slicing; pan can be placed in refrigerator to expedite.

Slice bars by lifting them out using foil overhang, transfer to a cutting board.

Bars will keep in an airtight container at room temperature or in refrigerator up to 1 week, or in freezer up to 3 months.