Summertime is almost (officially) upon us! Time for vacation, late nights, and camping trips. Well, for most people. I’m not a huge fan of camping, but I do enjoy a good s’more every now and then. You don’t have to be sleeping under the stars to enjoy a s’more- you can just make them inside your oven. And with these cookies, you don’t have to deal with a messy sandwich to enjoy the taste of s’mores.
Now, don’t get me wrong. I do love the mess and taste of a traditional s’more- most of the time. But when I want a mess free, cookiefied experience, I reach for these cookies. Plus, these are much more portable than a normal s’more- you can take these everywhere when the craving for campfires and daydreams of stargazing hit. After all, summer vacation doesn’t really exist after high school/ college. Sadly. Unless you’re a teacher.
I took my mom’s famous chocolate chip cookies, and mixed in graham cereal, marshmallow bits, and of coarse, chocolate chip cookies. I also browned the butter for a nutty, deeper, taste. (And also because brown butter makes everything better!) These cookies were popular! I took them to a game night and they went fast. There were only 8 people at game night- and I took nearly 3 dozen cookies. You will be the most popular person in the room wherever you take these cookies, I promise.
1 c (2 sticks) butter, browned and chilled.*
1/2 c sugar
1 c packed brown sugar
1 tsp vanilla extract
2 1/4 c flour
1 tsp baking powder
1 tsp salt
3/4 c crushed graham cereal (I used target store brand cinnamon toast crunch)
1/2 c semi-sweet chocolate chips
1/2 c marshmallow bits
Beat butter, sugars, and vanilla on medium speed until combined. Add in the eggs and mix.
In a medium bowl, mix together flour, salt, and baking soda. Mix into wet ingredients.
Add in the graham, chocolate chips, and marshmallow bits and stir in by hand.
Chill the dough for at least 30 minutes.
Preheat oven to 275˚ if using convect or 300˚ if using normal mode. Drop rounded tablespoons of dough onto cookie sheets and bake for 8-10 minutes, or until edges are slightly golden brown. Let the cookies sit for a few minutes so the centers can firm up, then transfer to a wire cooling wrack to finish cooling.
If I was in school this semester, it would be finals week for me. But I’m not in school. I’m not even employed right now. I have no reason to be stressed- but I should be stressed around this time of year, be it finals or work.
But you know what’s not stressful? These bars. Making them isn’t stressful. And eating them is FAR from stressful. (Although stopping eating may be a bit stressful- they’re THAT good.)
So let’s break these babies down. They’re the same as 7 layer bars- minus two layers, making them magic bars. White Chocolate, chocolate chip cookies, and chocolate chips are all sandwiched between sweetened condensed milk and a brownie crust. I had never made 7 layer bars before this. I had also been scared of working with sweetened condensed milk before- namely because I have no idea what it actually is. Now I’m over that fear, and I see many more magic bars in my future.
Back to these bars. My mom and I can’t stop eating them. I’m hoping there will be enough for other people to try in the next few days!
Yeilds 20 bars.
1 box brownie mix
6 Tbs butter, melted.
3/4 c white chocolate morsels, or finely chopped baking bar
1/2 c semi- sweet chocolate chips
1 140z can sweetened condensed milk
1 cup crumbled chocolate chip cookies + additional cookies for topping. (I used store brand soft baked cookies)
Preheat oven to 350˚. Line 9×11 pan with aluminum foil and set aside.
In a medium mixing bowl, combine butter and brownie mix. Add more butter if necessary Press in the bottom of prepared pan.
Sprinkle white chocolate and semi-sweet chocolate over the crust. Add crumbled cookies and pour sweetened condensed milk over top. Add more cookies if desired.
Bake for 30-35 minutes, or until middle is set. 15 minutes into baking, pull out and fold the edges of the foil over so the edges of the bars don’t brown.
Big news: I bought a domain, so now my blog is all professional and stuff. Right? Welcome to pixiedustkitchen.com- no “.wordpress” in there at all! Aaaand I have a facebook page!
I’ve also decided to make this a bi-weekly post; there’s really not enough going on in my life to warrant a weekly post.
I’m finally getting the hang of that aperture thing. Hopefully this means I can switch to shooting in manual mode soon!
girl look at that bokeh.
I have the worst luck with cars in the world. My car got a scratch on it… and it was parked behind my house. I didn’t even drive it all day the day the scratch appeared meaning someone hit it somehow. This is after having a minor accident when in Florida on my internship (with my parents 4,000 miles away!), being involved in a three car fender bender the summer I commuted 45 minutes north for work, and my first car being totaled three days after getting my license. This is just getting ridiculous.
Back to happier things, like Daddy daughter dates to O’s games…
Women’s luncheons at church where I played a flute trio…
Peanut butter burger- the best thing I ever ate!
Still hunting for a job, but I have some good prospects lined up!
I’ve registered for classes, and despite taking my second sophomore year semester off, I still have enough credits to be a junior. Thank you AP classes and taking 16-18 credits every semester so far!
Sadly, it’s going to take more than four semesters to finish school; thanks to changing my major and being a year behind on psychology.
That’s what’s going on in my life, what’s going on in yours?
I. Love. Luna bars. In fact, they’re pretty much a staple for me when I’m at school and have an early morning class. Paired with coffee, that’s my usual 8AM class breakfast.
However, Luna bars are so expensive! $5.50 for a box of six? No thanks, I’ll pass. Wanting to enjoy the deliciousness of Luna bars but still wanting to save money, I looked up how to make my own. Needless to say, I was slightly disappointed when I found only three or four recipes, and nearly all were variations of the same one sourced to Chocolate Covered Katie. Not only that, they contained ingredients that were hard to find or I hadn’t heard of- Agave isn’t something I usually have around my house, and I had never even heard of brown rice syrup.
So I decided to create my own, with simple ingredients you probably already have sitting around your pantry, or can just run over to your basic, non- specialty grocery store for. That place down the street that’s even simpler than Trader Joe’s or Whole Foods.
Honey, Rice Crispies, Oatmeal, Nut butter, and dark chocolate make up the cast of characters in my Luna Bars. All easy to get and good for you! Yes, dark chocolate IS good for you in small amounts. My father, the doctor, says so. Anti-oxidants and all that Jazz.
These are softer and chewier than your standard Luna bar, due to the usage of all-natural peanut butter and the addition of quick oats. But as my grandmother would say, that’s just how you know they’re homemade! The best part about these bars- they’re no bake; making them the perfect summer recipe- no suffocating heat coming from your oven, and excellent running fuel.
Luna bars that are just as good for you but much cheaper than the storebought version!
2¼ C Rice Crispy Cereal
¾ C quick oats (If you only have rolled oats, you can make quick oats by pulsing them in a food processor or blender a few times.)
1 C Peanut butter (or other nut butter if you prefer)
1 scant C honey
1½ Tbs cocoa powder
1 6 0z dark chocolate baking bar (I used ghirardelli 60% cocoa baking bar)
Line a square 8x8 or 9x9 cake pan with wax paper and set aside
Mix together cereal, oats, and cocoa powder in a large mixing bowl. Set aside.
In a microwave safe bowl, melt the peanut butter and honey in the microwave for 30 seconds and mix together until smooth and combined. Pour over the dry ingredients and mix in, making sure all of the cereal is coated and all of the oats and cocoa are incorporated.
press into the prepared pan. place another piece of wax paper and press down, making sure the mixture is spread across the entire pan.
Chill for 5-10 minutes in the refrigerator. While chilling, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each, until the chocolate is melted. Pour on the cereal mixture. Chill for 30-60 minutes in the freezer before cutting and serving.
When storing, if staking the bars, place a piece of wax paper between each layer to prevent the bars from sticking to one another.