Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Toasted Marshmallow Summer S'more Bars

No camping trip planned this summer? Not a big fan of finding rogue twigs in your dungarees, but love the taste of toasted marshmallows sandwiched between graham crackers, oozing with melted chocolate? Well, have I got a treat for you:  It's the tent-free, potentially-poisonous-stick-free, mosquitoless way to have your summer S'more fix.  

What's new about S'more bars, you ask? True, several tens of dozens of recipes have made the rounds online since I first shared my version back in June of 2010.  I wasn't the first and I won't be the last to share my spin on the campfire classic.  But here's what's different about my S'more bars -- The marshmallows are toasted to campfire perfection.  And just to hold the three layers of sweet gooey goodness together for a perfect bite every time, there's a drizzle of chocolate on top.  Nom, Nom, Nom...

Rook No. 17's
Summer S'more Bars
(makes 16 2x2 squares)

1 sleeve graham crackers
(that's about 9 of the 2.5" x 5" crackers)
6 Tablespoons melted butter
1 Tablespoon granulated sugar
1 1/3 cups chocolate chips (semi-sweet or milk, your choice)
3/4 cup sweetened condensed milk
1 teaspoon real vanilla extract
2 ½ cups mini marshmallows
1/3 cup chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350.
Line an 8"x8" baking pan with foil and spray with nonstick baking spray.

Step 1:  Melt butter in a small bowl and set aside.

Step 2:  Reduce graham crackers to a fine crumb with a food processor or by crushing in a ziploc bag with a rolling pin.

Step 3:  Mix graham crumbs and sugar with melted butter until well combined, then press into prepared pan. (Use a slightly smaller pan or the bottom of a drinking glass as a "press" to compact the crumbs in to a crust.).  Place pan in preheating oven while you prepare the fudge. This will help to set the crust and give the grahams a nice toasted flavor.

Step 4:  Melt chocolate chips and condensed milk over low heat, stirring constantly till smooth and glossy. Remove from heat and stir in vanilla. 

Step 5:  Remove pan containing the graham crust from oven. Gently pour the fudge mixture evenly over the crust and level with a small offset spatula.

Step 6:  Sprinkle mini marshmallows evenly over the top of warm fudge, then lightly press to adhere them.

Step 7:  Return pan to oven for 15-20 minutes ~ just until marshmallows are a light golden brown. You can alternatively place the pan under the broiler for just a few moments, but it's important to keep a watchful eye.  The  marshmallows can go from golden to black in a matter of seconds.

Step 8:  Cool for ten minutes on a rack.  While pan is cooling, melt the 1/3 cup chocolate chips and 1 teaspoon of oil over low heat till melted and glossy.  Place in a pastry bag or small ziploc.  Snip the tip of the bag and drizzle melted chocolate over the toasted marshmallows.  Continue to cool bars to room temperature. 

Step 9:  Refrigerate 1-2 hours before cutting into bars and serving.

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