Tuesday, March 31, 2015

S'mores Bars

I made these last week as a trial run for an Easter dessert, since it's all warm and toasty here in Phoenix, and the closest thing I'm getting to a campfire is popping a tray of s'mores bars in the oven for under 30 minutes. They ended up being devoured in about 24 hours when my future brother, sister, and nephew-in-laws came into town. We spent a couple of days with them over spring break where we attended a spring training game (I have the shorts tan to prove it) and I showed them around the Phoenix area on a mini driving tour. It was a great time had by all, and the s'mores bars didn't hurt either!

S'mores Bars

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 1/2 tsp. baking powder
  • pinch of cinnamon
  • 1 heaping cup of marshmallow fluff
  • 1 heaping cup of semi-sweet chocolate chips
Preheat oven to 350 degrees F. Prepare an 8x8-inch baking dish by lining it with tin foil, allowing it to come up over the sides. Lightly spray the tin foil with non-stick cooking spray.

In a large bowl, cream the butter and sugar together on medium speed until light and fluffy. Lower speed and add in the egg. Once the egg is combined, add in the vanilla, scrape down the sides of the bowl, and mix for another minute.

In a medium bowl, toss together the flour, graham cracker crumbs, baking powder, and cinnamon. With the stand mixer on low, slowly add the dry ingredients into the wet ingredients until just combined. Scrape down the sides and mix for another 15 seconds.

Place about 2/3 of the mixture into the bottom of the prepared dish, using your hands to press it down firmly and evenly. Using a rubber spatula sprayed with non-stick cooking spray, spread the fluff on top of the dough in an even layer. Sprinkle the chocolate chips on top of the marshmallow fluff and finish off the final layer by adding the remaining 1/3 of the dough by dropping it in sections on the top.

Place in the oven for 25 minutes, until the top is golden brown and the chocolate has melted. Remove from the oven and allow to cool completely before removing it from the dish and discarding the tin foil. Cut into 2-inch squares and serve. 

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