Google S'mores Bars and you'll find dozens of different recipes...all sound great, if you like S'mores...which I didn't, until I tasted this version. The Fashionista brought me a plate of her S'mores Bars and I found them irresistible. So I resisted making them until I could resist no s'more. The Boy ate a plateful for dinner. And I cheered him on. I knew we were in trouble when I started the THIRD batch...but not to worry, we didn't eat those - we couldn't have lifted our fingers to our face if we'd tried! We gave that batch away to some very deserving people...they were "S'mores Worthy"...and if you make these and if you give some away, you'll know what I mean by "S'mores Worthy." You just can't give these to anyone...IF you can give them away at all!
You'll notice I changed the name of my version to S'mores Dots - because I cut mine into squares, not bars, and I used the large marshmallows, creating dots. They are easy enough to make...but the wait time, until they're "set," seems to take hours on end...but be patient, waiting until they are cool means not having chocolate drip down your hands, arms, and onto the little white head of your dog...not that I would know anything about that. 
Whatever you call them, bars, cookies or dots, they'll remind you of the times you spent around the campfire roasting marshmallows to get the perfect shade of "burnt." At least they did me, until I slipped into a coma from eating just one too many! Dang good!
S'mores Dots - Adapted from Megan Gee
18 graham crackers
1/2 cup butter
1/2 cup packed dark brown sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
6 milk chocolate candy bars, I used Hershey's
1 1/2 bags (10 oz.) large marshmallows
Preheat oven to 350 degrees. Line a large, rimmed baking sheet with foil. Place graham crackers in a single layer over the foil. Set aside.
In a heavy-bottomed saucepan, combine the butter, brown sugar and salt, and melt, stirring over medium-high heat until it begins to boil. Once it begins to boil, set the timer for 2 1/2 minutes and stir continuously. Remove from heat and add the vanilla, mixing quickly to combine. Immediately pour over the graham crackers, and spread as evenly and quickly as possible. Place the caramel covered grahams in the preheated oven for about 5 to 7 minutes, watching carefully; when the caramel starts to bubble, remove from the oven.
While the grahams are in the oven, break up the chocolate bars into small pieces. When the grahams are removed from the oven, immediately cover with the chocolate pieces. It will quickly melt and you can smooth it evenly with the back of a wooden spoon. Place large marshmallows over grahams, two large marshmallows will fit on one graham cracker (1/4 of one whole graham cracker).
Place the marshmallow-covered grahams under the broiler for 30 to 60 seconds, watching carefully, until the marshmallows are toasted to your heart's desire.
Once completely cool, about an hour, unless you put in the refrigerator to speed things up, you can cut the grahams into bars, if you must, or into dots, one large marshmallow per dot.
IF you wait until the bars are completely cooled, you'll be able to cut them without getting chocolate all over the place...as shown above...what can I say? Patience is not my forte.
