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.
S'mores Cookie Bars
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are absolutely GORGEOUS! I’ve never seen a treat so perfect! So impressed!!
Beautiful job! I love the addition of chocolate and peppermint on the bottom for additional texture!
Oh my goodness those are so pretty!
OMG these are adorable!! Great job.
wow, these are so pretty and look delish!
how great are these! you can’t buy something that looks so nice.
Thanks everyone. I’m pretty happy with how they turned out. Everyone loved them.
Wow, I’m impressed. Those look great. What did you do with over 100 meringues?? 🙂
Hallie – I took half to a holiday potluck and the other have came to my in-laws with us for Christmas. They’re going on the cookie tray. The good thing is they keep well and go fast! And Hubby loves them so I have a hard time keeping his hand out of the bag of these guys.
These are beautiful!
Hi, these look great and I want to try them as gifts this year. Thanks! One question, how do you “paint” the red coloring into the bag?
Ali,
Using a small paint brush, I dipped it into the food coloring and painted stripes on the inside of the pastry bag prior to filling it with the meringue.
These as well as your Raspberry Meringue Cookies look wonderful. I wish I had come upon these before the holidays as they would have made a great addition to my cookie plate!
i realize these were posted 2 years ago… but i just found them and they look wonderful! so pretty!