September Cookie of the Month: S’mores Bars

When the leaves are starting to rust and there’s a crisp and smoky scent in the air, the timing is perfect for a cozy campfire where friends and family gather around and share memories and stories in quiet tones that erupt into laughter.
I will always cherish these campfire moments and the treat that so often brings everyone together. S’mores of course! I couldn’t really do a cookie of the month every month of the year without including one of everyone’s favorites. If you’re not a fan of S’mores yet. Come to my campfire and we’ll make you a believer.
This version is actually a bar cookie so there’s no campfire necessary, but you still might catch a hint of the Smokey charring of sugar by putting the pan under your ovens broiler to toast some of the marshmallows. Just like everything about September, these are delicious.

Ingredients:

3/4 cup Corn Syrup

3 TBSP Butter

1 PKG Milk Chocolate Chips

3 Cups Mini Marshmallows

1 tsp Vanilla Extract

6-7 Cups Golden Grahams Cereal

Instructions:

1. Add dry cereal and mini marshmallows to a large mixing bowl. Stir together until mixed evenly. Grease an 11×14 glass Pyrex or metal casserole baking dish.

1. Using a heavy, medium sized sauce pan, Heat Corn Syrup, Butter, and Chocolate Chips to a boil, stirring constantly until chocolate chips are melted and incorporated. Remove from heat.
   
   2. Stir in Vanilla and pour the hot mixture over the cereal and marshmallows mixture in the bowl. Pour the mixture into the baking dish.
   3. Broil the marshmallows under the broiler for 1-2 minutes for an extra S’mores touch. Serve warm or allow to cool and serve.