S’mores Bars

smores bars 1_small

Well, shoot. You know how every year I pick my top 10 favorite recipes of the year? I think I have the first one.

These are so good. Like hide-the-pan-from-your-three-kids good, so you can enjoy them late at night in peace. I made the first batch in an 8×8 like the recipe calls for and it was gone in like 3.4 seconds. Didn’t even have a chance to cool. That actually worried me a little because I wasn’t sure how the marshmallow fluff would keep its texture when it cooled — and I didn’t want to post a recipe that was only good in the first 3.4 seconds.

So I made ‘em again. In fact, I doubled them. (Good call.)

These lasted about 36 hours and were just as delicious when cooled. I think my favorite way to eat them was to zap ‘em in the microwave for 10 seconds to up the ooey-gooey factor, but they’re delish either way.

Make these. That is all.

smores bars 2_small

S’mores Bars
Don’t worry if your top layer doesn’t cover all the marshmallow fluff. I think they look prettier with some marsh peeking through. Thanks to Cooking Classy for this recipe. I didn’t change a thing.)

1 1/4 cups all-purpose flour
3/4 cup fine graham cracker crumbs
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 (4.4 oz) milk chocolate XL Hershey Bars
1 (7 oz) jar marshmallow creme

Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don’t care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).

In a mixing bowl whisk together flour, graham cracker crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small pancakes and layer side by side over marshmallow fluff (trying to keep most of the fluff hidden, but you can see I still had some pockets show through).

Bake in preheated oven 27 – 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container.

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