S’Mores Cheesecake Bars

• 2 packages (8 Oz. Packages) Cream Cheese, Softened
• 1 cup Powdered Sugar
• 1 tub (8 Oz Size) Cool Whip, Softened
• 1 teaspoon Pure Vanilla Extract
• 1 cup Miniature Marshmallows
• 1 cup Chocolate Chips, Finely Chopped
• 16 whole Graham Crackers
• 4 ounces, weight Marshmallow Fluff

1. Put the cream cheese in a large mixing bowl and beat with an electric mixer until smooth. Add in the powdered sugar and continue to mix until incorporated. Mix in the Cool Whip and vanilla; beat until no lumps appear. Fold in the miniature marshmallows and chopped chocolate chips.
2. Line a 9x9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out when they are done.
3. Layer about 7 to 8 graham crackers in the bottom of the pan, breaking them as needed to fit. Pour the cheesecake mixture over the graham crackers, and smooth it out with a spatula. Layer the rest of the graham crackers on top. Chill in the freezer for 4 hours, or overnight.
4. Spread the Marshmallow Fluff on top, smooth it out with a spatula. Toast it with a kitchen torch (optional), or garnish with chopped chocolate chips. Cut and serve.
5. Refrigerate any leftovers.
6. Notes:
7. Requires 4 hours chill time.

cream cheese, powdered sugar, vanilla, marshmallows, chocolate chips, crackers

Taken from tastykitchen.com/recipes/desserts/se28099mores-cheesecake-bars/ (may not work)