Thursday, October 15, 2009

Smores: No Bonfire Necessary

Who doesn't love roasting marshmallows around a bonfire then sandwiching them between chocolate and Graham crackers? (No really, please tell me: who doesn't!?) I came across the perfect treat, sans the bonfire. Anytime of year, rain or shine, you can bake these in your very own oven.
S’mores Bars
3/4 cup of butter (1 1/2 sticks) room temperature

1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 2/3 cup all purpose flour
2 cups graham cracker crumbs
2 tsp baking powder
1/2 tsp salt
3 giant sized milk chocolate bars (Hershey’s works well)
1 7.5 oz jar of marshmallow fluff (if you want a thicker layer of marshmallow, use more.

1) Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
2) In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla.
3) In a separate medium sized bowl whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix until combined (use low speed on electric mixer). Divide dough in half. Press half of the dough into an even layer on the bottom of the prepared pan. Place the chocolate bars in a layer on top of the dough.
4) Spread marshmallow fluff over chocolate layer. Place remaining dough in a single layer on top of the fluff (This part is trickey. I took the hard route and laid the dough right in the middle and carefully spread the dough over the marshmallow. This could be done easier by flattening the dough with your hands into small square shingles and laying them together).
5) Bake for 30-35 minutes until lightly browned. Cool completely before cutting into bars. You'll probably want to cut these rather small. At first, I cut my batch of bars in about 2" x 2" squares and ended up cutting them in half again after learning how rich (and amazing) these bars were!

If you like making friends, bring these to work or a party. You'll be a hit!
Enjoy ;)

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