These bars were the stars of the cookie exchange today. You can make these any other time of the year by substituting Small Hershey Bars for the m&m’s
3/4 cup Butter
3/4 cup Brown Sugar, packed
Box of Graham Crackers
Red and Green Mini M&M’s
PREHEAT OVEN TO 350
Melt butter and Sugar in a saucepan over medium, stirring constantly until smooth and bubbly.
Line a jelly roll pan with parchment paper and then place graham crackers over the entire bottom of the pan.
Pour sugar mix over the graham crackers and bake 5-7 minutes until sugar mix is bubbly
cover with as many marshmallows as you’d like and return to the oven for 2-3 more minutes until marshmallows are gooey
sprinklw m&m’s over the entire pan evenly and let cool for about 10 minutes. Transfer the bars to a cooling rack using the parchment paper to move. Allow to cool completely and then cut into bars.
Holy Goodness. I got the idea for these off of pinterest but took a couple of different recipes and merged them together for this amazing treat.
2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon of Salt
3/4 cup Butter, melted
1 cup Dark Brown Sugar, packed tight
1/2 cup White Sugar
1 Tablespoon Vanilla
1 Egg Yolk
1 heaping cup of Milk Chocolate Chips
1 cup carmels, unwrapped and diced
1 cup broken pretzels – plus a few extra broken pieces for garnish before baking
Sea Salt or Coarse Kosher Salt
Unwrap carmels and cut into quarters (or smaller if you have the patience) with a butter knife. Place carmels in a bowl and refridgerate until ready to use.
PRE-HEAT OVEN TO 325
In a small bowl mix together Flour, Baking Soda and salt and set aside
In a mixer cream melted butter, brown and white sugar until well blended
Beat in Vanilla, Egg & Egg Yolk until light and creamy
Slowly add in Flour mixture small amounts at a time
Remove from mixer and stir in Chocolate Chips, Carmel pieces and pretzels
scoop rounded tablespoons of mixture onto baking sheets. stick a few extra pieces of broken pretzel into the top for looks and sprinkle each cookie with a pinch of coarse salt.
Bake for 15-17 minutes, cool on cookie sheet until they are stiff enough to transfer to a cooling rack.