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. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.