Golden S'mores Cookie Bars

Preheat the oven to 350 degrees F.
In a large mixing bowl, using an electric mixer, beat the butter with both sugars; add the eggs and vanilla, beating again until light and fluffy, 1-2 minutes.
1 cup unsalted butter, softened, 1/2 cup packed dark brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
In a separate mixing bowl, combine the dry ingredients with the graham cracker crumbs; add to the butter mixture, mixing just until nicely combined.
2 2/3 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoons kosher salt, 1 1/2 cups graham cracker crumbs
Grease a 9 x 13 baking dish with nonstick spray.
Fold a large sheet of parchment paper in half lengthwise so that it covers the bottom of the pan, letting the parchment hang over each end of the pan. Spray the parchment paper with nonstick spray. *Note: These over-hanging parchment paper ends will become your handles for lifting the cookie bars out of the pan after they have baked and cooled – very important! If needed, substitute foil for the parchment paper.
Divide the prepared dough in half, pressing one half of the dough over the bottom of the parchment paper that is lining the greased baking dish, pressing the dough out evenly and so that it touches all sides of the pan.
Place the chocolate bars on top of the dough in a single layer, side-by-side.
3 4.4 ounce Hershey bars
Warm the marshmallow fluff in the microwave for 30 seconds. Use a small, long-hangled silicone spatula to remove the warm fluff from the container, spreading it over the chocolate bars, making sure to touch the edges on all sides of baking dish to hold the fluff in place as you’re spreading it.
13 ounce container marshmallow fluff
Using your fingers, crumble the remaining half of the prepared dough into small pieces over the marshmallow fluff.
Place the cookie bars into the preheated oven, uncovered, on the center rack and bake for 25-30 minutes or until golden brown and nicely puffed.
Remove the baked s'mores bars from the oven and sprinkle with chocolate chips. Place onto a cooling rack to cool.
1/3 cup milk chocolate or semi-sweet chocolate chips
Once the s’mores cookie bars are cooled to room temperature, place them into refrigeration for 3-4 hours letting them chill.
Using a butter knife, go around the edges of the pan, gently loosening the cookie bars from the sides where needed.
Grab hold of each end of the parchment paper and lift the sheet of cookie bars from the pan, placing onto a large cutting board. Use a large knife or bench scraper to cut the sheet into serving pieces, as desired.

Golden S'mores Cookie Bars

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