I must confess that I am a bit of a sugar freak and I LOVE baking! I have to plan on giving away a good portion of what I bake or I will eat all of it. All. Of. It.
Here's a recipe that is great to make anytime- especially during the winter months when campfire s'mores seem like a distant memory. If you haven't tried Reese's peanut butter cups instead of Hershey's bars on your s'mores- do it! I love butterscotch as well, so I put some in these and it sent them over the top!
1 1/2 sticks unsalted butter, melted
1/2 cup light brown sugar
1/2 cup almond butter
2 eggs
1 Tbsp vanilla
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (12 cracker squares crushed)
1 cup old fashioned oats
1 Tbsp cornstarch
2 1/2 tsp baking powder
1 cup butterscotch chips
2 cup semi-sweet chocolate chips
3 cups mini marshmallows
1 cup chopped Reese's peanut butter cups
2. Spray a 9x13 inch baking dish with non stick spray.
3. Mix butter and sugar together in a large mixing bowl. Add almond butter and continue mixing.
4. Add eggs one at a time, mixing well after each egg. Add in vanilla.
5. Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl.
6. Add the flour mixture to the butter mixture, slowly stirring until well combined.
7. Stir in the butterscotch chips.
8. Refrigerate cookie dough for at least 30 minutes.
9. Spread 2/3 of the dough on the bottom of the pan.
10. Top with semi sweet chocolate chips.
11. Sprinkle marshmallows on top of chocolate chips.
12. Drop the remaining dough on top of marshmallows- I just used my hands and made tiny pieces.
13 Sprinkle chopped Reese's over top.
14. Bake for 30-35 minutes. Let cool completely and then cut into bars.
15. Grab a glass of milk, these babies are sweet!
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