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.

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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.

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11 Responses to “White Chocolate Cran-Raspberry Cake”

  1. #
    1
    Megan — February 22, 2013 at 7:56 am

    I do the same thing on Friday nights. Totally acceptable. 🙂 The cake looks gorgeous!

    • beantownbaker — February 24th, 2013 @ 10:33 am

      Glad I’m not the only one 😉

  2. #
    2
    Jaida @ Sweet Beginnings — February 22, 2013 at 10:09 am

    This looks amazing!!! Great choice of convenience item to make, and what better way to use it than in a layer cake!?!?

  3. #
    3
    Eva @ Eva Bakes — February 22, 2013 at 11:02 am

    Beautiful cake, Jen! I’ve never heard of a filling made from dried fruit, either. Must try it soon!

    • beantownbaker — February 24th, 2013 @ 10:34 am

      It was a lot better than I was expecting for sure!

  4. #
    4
    Bianca @ Confessions of a Chocoholic — February 22, 2013 at 1:47 pm

    Sounds like a great combinations of flavors. Layer cakes are the best!

    • beantownbaker — February 24th, 2013 @ 10:34 am

      I agree, layer cakes are the best

  5. #
    5
    Judy — February 22, 2013 at 6:35 pm

    Those are some delicious flavors going on. It looks great, too.

  6. #
    6
    Shannon — February 23, 2013 at 9:31 pm

    haha, “forced” your friends to eat this deliciousness? tough life! sounds amazing 🙂

    • beantownbaker — February 24th, 2013 @ 10:34 am

      Ha no kidding. The life of being friends with a baker…

  7. #
    7
    ErinsFoodFiles — February 26, 2013 at 6:53 pm

    Looks delicious!!

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