Monday is now over, which means we are one day closer to Friday. I have just the thing to get you sailing through your week. Gooey chocolate chip cookie bars stuffed with crumbled graham crackers and more chocolate. Yes, that’s right more chocolate, I mean can you ever have too much chocolate? I am convinced that is not possible. That said I am also convinced that chocolate and red wine are their own food groups. I mean they both contain resveratrol so they do have healthy properties to them.
I have made these chocolate chip cookie bars stuffed with graham crackers for so many different events and cook outs this summer, and trust me they are an instant hit. They are easy to make and even easier to travel with. Plus, let’s be serious chocolate + graham cracker = Yum.
So let’s talk about graham crackers. I feel like they were such a tasty snack growing up, but they were never really used in anything I baked. Graham crackers were actually made some time in the early to mid-1800’s. They are basically made using graham flour, and honey, and a lot of people consider them a cookie. Have you ever had the chocolate graham crackers? How about teddy grahams, they were so much yummy goodness packed into a bear.
For the actual cookie part of this recipe I added 2 egg yolks to the eggs to make the cookie extra soft and rick and gooey. I also used a combination of dark chocolate chips and semi-sweet which I do in most of my recipes.
I made the graham cracker sauce super easy on the stove. I used the same pan I melted the butter for the cookies with #lessdishes. My recipe uses almond milk, but feel free to use whole milk or any other substitute. You just need a liquid for the consistency. I usually use almond milk in most of my recipes instead of milk. I crushed the graham crackers in a baggie this time because i didn’t want my food processor to make any more noise, but usually I crush them in my food processor since it only takes seconds.
The semblance of this recipe is easy I promise. I put a layer of the cookie dough in the 9X13 greased pan. Then I put the chocolate graham crackers on top of the cookie layer. Lastly I add the remaining cookie dough to the top. My best advice for this recipe is to use a light colored baking pan. I find especially when baking cookies that the dark pans cooks very heavy on the bottom, sides and corners. I feel that the light colored baking pans really distribute the heat evenly. I baked this for about 35 minutes, as I love my cookies to be slightly gooey. Make sure to check them at this point. Trust me this recipe is delicious. Happy Baking my friends!!!!