S'mores Cookie Bars

Wednesday, December 2, 2009

S’mores Cookie Bars

Marshmallow fluff is something I have never eaten. I don’t know if it’s because I grew up in the Midwest or what… This recipe called for marshmallow fluff so I was excited to be able to check this fluff out and see what all the buzz is about. Marshmallow fluff is interesting. Since I had to use the entire jar for the bars, I didn’t get a chance to try a fluffer-nutter sandwich.

My sister B and I agreed that the proportions seemed a bit off on these bars. The chocolate was thick and seemed to overpower the other flavors in a classic S’mores. I think next time I would use regular Hershey’s bars instead of the king-sized ones which are pretty hefty.

Yield: ~16 bars

Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized 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 chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Recipe from Lovin' from the Oven

Bars and Brownies, Dessert

10 comments »

5 Responses to “French Macarons – Hazelnut with Chocolate Ganache”

#
1

Elina (Healthy and Sane) — March 23, 2011 at 6:45 pm

I am OBSESSED with French macarons. I want little bakeries all over Boston selling them. I promise to be a good customer 😉
Both of your version sound (and look) absolutely delicious!!
Looking forward to seeing what you and Megan bake next.
#
2

Elina (Healthy and Sane) — March 30, 2011 at 11:26 am

I am OBSESSED with French macarons. I want little bakeries all over Boston selling them. I promise to be a good customer 😉
Both of your version sound (and look) absolutely delicious!!
Looking forward to seeing what you and Megan bake next.
#
3

beantownbaker — March 30, 2011 at 5:23 pm

You should definitely get her cookbook. I’ve had mine for a few months now and it’s very drool-worthy.
#
4

beantownbaker — March 30, 2011 at 5:23 pm

That could be. It was a bit nerve-wracking to tell when they were mixed enough…
#
5

beantownbaker — March 30, 2011 at 5:24 pm

Let me know how it turns out for you.