Wednesday, June 26, 2013

S'more Bars

I made these bars almost a year ago, and I have no idea why I've been keeping them to myself for so long. If I remember correctly, they were quite share-worthy.

S'mores are one of my favorite things ever, but for some reason I only make them during the summer. Considering the fact that every s'more I've made in recent memory has included a marshmallow that was toasted over a scented candle, I'm not sure why I haven't adopted s'more making as a year-round endeavor.

But since it is supposedly summer again (living in the Seattle area, it can sometimes be hard to tell), I'd say it's about time these bars had their moment in the sun. Zing!

S'more Bars
Adapted from Sugarcrafter

1 & 1/4 cups all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
2 teaspoons vanilla
7 ounces marshmallow creme
3-4 Hershey's milk chocolate bars


1. Preheat the oven to 350˚F. Line an 8x8-inch pan with foil and coat with nonstick spray. Allow the foil to hang over the sides of the pan a bit so you can use the foil to remove the bars from the pan later.

2. Combine the flour, graham cracker crumbs, baking powder, and salt in a medium bowl and set aside.

3. In the bowl of a stand mixer, cream the butter at medium speed for about 1 minute. Add the brown sugar and continue creaming about 1 minute more. Add the eggs and vanilla, and mix until incorporated.

4. Scrape down the sides of the bowl, then add the dry ingredients. Mix at low speed until the dough comes together.

5. Press half of the prepared dough into an even layer in the bottom of the foil-lined pan. Spread the marshmallow creme evenly over the dough. Break up the Hershey bars and arrange them in a layer on top of the marshmallow creme. Scatter the second half of the dough over the top of the chocolate bars in little clumps, leaving space between them so the marshmallow and chocolate can show through.

6. Bake for 28-30 minutes or until the dough is golden brown. Let the bars cool completely (ha!) and then use the foil to lift the bars from the pan and cut them into squares.