Chelsea loves to bake when she’s home. She has a knack for picking recipes that are completely irresistible, and before I know what’s hit me, I’m running to the store to buy copious amounts of confectioner’s sugar, cream cheese, multi-colored sprinkles or – on her most recent trip home – Fluff.
Chelsea knows that I love s’mores – in almost any way, shape or form. So when she sent me a recipe for s’mores bars, I was in. Way in.
These bars are DELICIOUS – super easy to make, and the perfect proportion of graham cracker-y crust to gooey marshmallow filling to melted chocolate layer.
We made these the day before she returned to school, so they’d be fresh to bring back for her friends. Frankly, I was thrilled that they didn’t hang around any longer than that – I don’t know that I could have resisted. I hope you feel the same.
adapted from The Girl Who Ate Everything
2 sticks unsalted butter, room temp
1/4 c. (1.5 oz) brown sugar
1/2 c. (100 g) sugar
1 t vanilla
1 1/3 c. (6 3/8 oz.) flour
3/4 c. (2 1/4 oz.) graham cracker crumbs
1 t baking powder
1/4 t salt
1 king-sized Hershey bar
7 1/2 oz jar (1 1/2 c.) marshmallow creme, like Fluff
Pre-heat oven to 350. Grease an 8″ square pan.
Whisk flour, graham cracker crumbs, baking powder and salt in a bowl – set aside. Using your mixer, cream butter and both sugars till light. Add egg and vanilla and beat till blended. Add flour mixture and beat on low speed till combined.
Press half of dough into pan. Break up chocolate bar and space pieces evenly over top of dough. Dollop marshmallow creme over chocolate and spread to cover completely.
Take remaining dough, and on a piece of wax or parchment paper, pat into a square slightly smaller than your baking pan (use the pan as a guide to gauge size and shape). Gently invert dough onto your hand, peel away the paper and place dough on top of marshmallow creme. Spread dough gently out toward the edges of the pan.
Bake 30-35 minutes, or till golden brown. Cool completely and cut into 16 squares.
This delicious recipe brought to you by Sheri Silver
Full disclosure: As the bars were baking, I sat down to transfer the ingredient weights to the recipe (why do I measure in weights? Read here.) To my horror, I realized that we forgot the granulated sugar! This is what the original batch looked like:
They weren’t all that bad (come to think of it, there were none left by the end of the day…….), but could not compare to the correct version. Chelsea felt that we should share our failures in equal measure to our successes and I had to agree.