# Components:
→ Cookie Dough Layer
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 2 cups semisweet chocolate chips
→ Smores Layers
10 - 8 full sheets graham crackers
11 - 2 cups mini marshmallows
12 - 8 ounces milk chocolate bars, broken into pieces
→ Topping
13 - 1/2 cup chocolate chips
14 - 1/2 cup mini marshmallows
15 - 1 graham cracker, crushed
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, blend unsalted butter, light brown sugar, and granulated sugar until mixture is light and fluffy.
03 - Incorporate eggs one at a time into the creamed mixture, then mix in vanilla extract until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually blend dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
06 - Stir in semisweet chocolate chips until evenly incorporated throughout the dough.
07 - Press half of the cookie dough evenly into prepared pan, creating a uniform bottom layer.
08 - Lay graham crackers in a single layer over cookie dough, breaking as necessary to fully cover the surface.
09 - Sprinkle 2 cups mini marshmallows and broken milk chocolate bar pieces evenly over graham crackers.
10 - Drop remaining cookie dough in spoonfuls over the marshmallow and chocolate layer, gently spreading to cover as much as possible.
11 - Sprinkle with extra chocolate chips, mini marshmallows, and crushed graham cracker for enhanced texture.
12 - Place pan in oven and bake for 28–32 minutes until set and golden brown; the center should remain slightly gooey.
13 - Allow bars to cool fully in the pan before using parchment overhang to lift out; cut into 16 equal squares for serving.
