The Pure Awesomeness of Smore's Cookie Bars

Smore's Cookie Bars
I'm feeling rather generous today, and so I am going to share with you one of my super favorite dessert recipes. Smore's are one of summer's favorite desserts - great for BBQ's, camping trips, and anytime you grill out. Even having your face and hands turned into a sticky gooey marshmallow-ey mess isn't enough to deter people away from it!




I am not sure where I found this recipe since it was scribbled onto the back of a used envelope and stuffed into my recipe file. But it is definitely one that I could never do without. Its simplicity only enhances how amazing it truly is. Am I gushing too much? I don't think so. Anytime I make this, I only ever get one piece. And I usually have to throw the pan at a horde of people trying to fight for the last piece.




Smore's Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup crushed graham crackers (about 7)
1 teaspoon baking powder
1/4 teaspoon salt
10 ounces chocolate, chopped
1 1/2 cup marshmallow fluff

Cream the butter and both sugars until light and fluffy. Beat in the egg and the vanilla. In a separate bowl, whisk together the cracker crumbs, flour, baking powder, and salt. Add this to the batter and mix well. Divide the batter in half. 
Press half of the dough into the bottom of an 8x8 pan that has been sprayed with cooking spray. Spread the marshmallow fluff on top of the dough. This is easiest if you spray the spatula (or whatever utensil you are using) with cooking spray, and you have coated your hands. Trust me, the marshmallow stuff gets everywhere otherwise! Spread the chocolate on top. I usually use a combination of Hershey's chocolate bars and dark chocolate chips. Why? I have no idea. You can use whatever you want! Spread the remaining dough on the top. This can be accomplished two ways. The first way is to put the dough in a gallon sized ziplock back and roll the dough out. Then use a pair of scissors to cut one side of the bag out, flip upside down and place on top of chocolate. Or you can pull off small chunks of the dough and then use your hands (again coated with cooking spray) to pat the dough flat. 
Bake for 30-35 minutes, or until golden brown, in a 350 degree oven. 

This recipe easily doubles to fit into a 9x13 pan. I recommend making a double batch!

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