Sunday, April 1, 2012

S'mores Bars

Mrs Harding has become a really good friend because of her wonderfully easy and delicious recipes (although this one came from a friend of hers)! Also, most of the time, I have all the ingredients for her recipes, she is a very "down to earth" cook, which I love! We were in the same program (although different years) in college, and that's how I came to know her. I love s'mores, mostly because of the graham crackers...and chocolate...and marshmallows. Ok, fine, its a perfect combination for me. And these are a hit with my family...I've made them a few times for my mom...and she's made them for herself as well!
Photo Credit to Kathryn
S'mores Bars
Makes 8x8/9x9 pan
½ cup butter, room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ⅓ cups all purpose flour
¾ cup graham cracker crumbs (approximately 7 full graham crackers)
1 teaspoon baking powder
¼ teaspoon salt
2 super-sized (5 oz.) chocolate bars
1 ½ cups marshmallow creme/fluff

Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream butter and sugar until light. Beat in egg and vanilla. Crush graham crackers in a ziplock bag with a rolling pin, then add flour, baking powder and salt to bag and shake to combine. Add to butter mixture and mix at a low speed until combined.

Divide dough in half. Press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. Flatten it out between your hands the best you can, place on top of fluff, and spread it to the edges using your fingers.

Bake for 30 to 35 minutes, until lightly browned. Cool and cut into bars. We served them warm with ice cream, which turned out delicious!

Recipe Source: Kathryn

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