BreakingEleven: Recipe | S'mores Bars

I made these bars over the fourth of July weekend because there wasn't going to be any s'more making for me. That weekend was spent mostly inside, doing school work before my last week of summer classes and exams. I wasn't sure if I was going to like these bars because I don't really like marshmallows, unless they are roasted over a campfire and in a s'more, or in some of those desserty salads. But, these bars are delicious - I've already made them again! The layer of marshmallow cream is very creamy, light, and fluffy, and isn't gummy and chewy like how I find plain marshmallows. These bars would be great to satisfy any middle-of-winter s'more craving, but really they would be good anytime.

S’mores Bars
Recipe from here

1 cup butter, room temperature
½ cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ¾ cups graham cracker crumbs
2 teaspoons baking powder
½ teaspoon salt
6 – 8 regular sized Hershey’s milk chocolate bars
1 ½ cups marshmallow crème/fluff (7 ½ oz jar)
A handful of miniature marshmallows and extra graham cracker crumbs for garnish, optional

Preheat oven to 350 degrees. Line a 9x13 pan parchment paper.

In a large bowl, cream together butter and sugars until light. Beat in eggs and vanilla.

In a small bowl, whisk together the 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. The dough may be thick and hard to spread – it might be helpful to use a butter knife dipped in warm water or to dip your fingers in warm water to spread the dough.

Place chocolate bars over dough, breaking the chocolate if necessary to get them to fit in a single layer. I leave a little border around the edge with no chocolate/marshmallow.

Spread chocolate with marshmallow crème/fluff. It may be hard to spread at first, but be patient and it will spread.

Place remaining dough in a single layer on top of the fluff. Put the dough evenly onto the bars in spoonfuls then use a wet knife or wet fingers to spread it. Be patient – it can be tricky – go slowly and keep wetting your knife/fingers.

Sprinkle top with some mini marshmallows and/or extra graham cracker crumbs, if desired.

Bake for 30 to 35 minutes, until light golden. Cool completely before cutting into.

*Could cut recipe in half and make in an 8x8 pan.
*Bars freeze well!