Chocolate Chip Cookie Peanut Butter S’mores Bars

Chocolate Chip Cookie Peanut Butter S’mores Bars 2 (16 oz) packages of pre-made cookie dough 16 oz Milk Chocolate Candy Bars (I used a little more than 3 XL Hershey Bars) 1 cup creamy peanut butter 1/2 cup graham cracker crumbs (about 4 full crackers) 7 oz jar of Marshmallow fluff (1 1/2 cups) Preheat oven to 350° Line a 9×9 pan with foil and spray with cooking spray press 1 1/4 of the cookie dough into the bottom of the prepared pan. Top the cookie dough completely with the Hershey Bars Spread the peanut butter on top of the chocolate using an off-set spatula or knife. Sprinkle the graham cracker crumbs on top of peanut butter. Spread the Fluff on top of the graham cracker layer. The Fluff is hard to spread, so do your best when spreading over the graham crumbs. Finally roll the remaining cookie dough out on a flour-dusted counter top. Place rolled dough on top of Fluff. My dough ripped, so I just pieced it on, which was totally fine! Bake for 20-22 minutes until top is golden. Allow to cool for 2 hours on a wire rack. Then transfer to refrigerator to cool for at least another 2 hours. If bars aren’t completely cooled they will be far too oozy to eat. Cut into squares while chilled. Notes store airtight in the refrigerator. Serve chilled or reheated in the microwave. I actually liked them chilled.