Monday, November 12, 2012

{in my kitchen} s'more bars

Every now and then you come across some genius recipe that is just screaming to be made, even if it involves baking patience that you may not really have. I have been craving s'mores for awhile now, and since I don't plan on camping by the fire anytime soon, this seemed like the next best thing.  AND, they aren't as messy!

The original recipe is from Lovin' From the Oven.   I made some alterations like using a different sized baking dish [wanted thinner crust like original graham crackers], some extra chocolate bars and 'eyed' the marshmallow creme part, but the best part about this type of recipe is that you can try it a few times and make it your own.  We'll let my co-workers be the judge.

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup Sugar in the Raw
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (Nabisco graham crackers beaten on the counter will suffice)
1 tsp baking powder
1/4 tsp salt
4 king-sized Hershey bars (2 for 8-inch square dish, regular Hershey bars probably work better with thinner crust)
Marshmallow creme (not melted marshmallows)

Preheat oven to 350°F. Grease a 9.5 x 11-inch baking dish for thinner crust or an 8-inch square baking pan for thicker consistency.

In a large bowl, combine butter and sugar until evenly distributed.  Beat egg and vanilla together, blend with butter/sugar mixture. In a small bowl, whisk flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix until combined.

Divide dough in half and press half of dough into an even layer on the bottom of greased (butter) baking dish. Place chocolate bars side by side into a single layer over dough.  Spread marshmallow creme over chocolate bars - this is the time that I 'eyed' the measurements and you should use as much or as little as you want, like you would with a real s'more.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).  Here's a tip, I don't have a rolling pin so I flattened as much as I could on baking paper, folded the paper over onto the dough and pushed out with a measuring cup.  This makes a perfectly thin layer!

Bake for 30 to 35 minutes or until browned to perfection. You can cool and then cut into bars, but I prefer cutting right out of the oven and eating like it just came off the fire.  ENJOY!

photos: Robin West

No comments:

Post a Comment