S'mores Cookie Bars

From: All You

Ingredients:
2 cups AP flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
16 Tbsp (2 sticks) butter, at room temperature
1 1/2 cups packed brown sugar
2 eggs, beaten
2 cups marshmallow topping (like fluff)
2 cups milk-chocolate chips

Preheat oven to 350 F. Line a 9x13 pan with foil. Mist with cooking spray.

In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.

Bake until golden brown, 30-35 minutes. Place plan on wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

Verdict:
Thumbs up! Oh my goooosh I really liked these. I actually liked them the most about 10 hours after they were cooked. Very simple, straight-forward recipe and absolutely yummy! I will be making these again.

Nutrition information: (based on my ingredients; 16 bars; 1 bar per serving)
Calories: 329
Carbs: 59g
Fat: 9g
Protein: 3g

Chocolate Caramel Shortbread Bars

From: Here

Ingredients:
For the shortbread:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups AP flour
For the caramel:
1/2 cup butter
1/2 cup packed dark brown sugar
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
For the chocolate topping:
1/2 tsp fleur de sel, optional
1 1/4 cups milk chocolate chips

To make the shortbread:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly. Press into a 9x9 baking dish and bake for 20 minutes.

To make the caramel:
Add the butter, brown sugar, corn syrup and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over (warm or cool) shortbread.

For the topping:
Sprinkle the fleur de sel over caramel. Sprinkle the chocolate chips on top and return to oven for one minute. Spread the chocolate chips with a spatula. Cool completely and cut into squares. 

Verdict:
Neutral. My pictures don't look ANYTHING like hers. I'm not sure what went wrong with this recipe. It still tasted fine, but I'll be honest - after a couple of pieces I just ate the chocolate off the top. What!?!? The chocolate chips didn't melt like they were supposed to, the caramel soaked into the shortbread instead of making a layer, and the shortbread was thick and moist instead of crumbly. I won't be making this again but let me know if you have success with it!