I don’t know anyone who doesn’t like S’mores, do you? I was first introduced to them when I was a young girl at Girl Scout Camp where we roasted the marshmallows on a stick over a camp fire. It seemed like mine always caught fire, and I ended up with a charred, blackened marshmallow while everyone else’s marshmallow was golden and perfectly toasted. I usually insisted that I made it that way on purpose because I loved them burned. 😦
Now-a- days, I’ll gladly eat a S’more if someone else will toast my marshmallow, because I still can’t seem to get it right! That’s probably why I think these bars are so fabulous. There is no toasting of marshmallows involved—what’s used here is marshmallow fluff out of a jar. While it’s a little sticky to spread, I’m better with that than I am with an open fire.
I found this recipe hidden away at the bottom of an ad from my Mazda dealer. Sneaky little devil, thought I wouldn’t see it! Well, I did see it, and I made it for us all to enjoy. People, you will be so happy that I’m sharing it with you. No longer will you need to go camping, or build a fire to toast marshmallows, just make these ooey, gooey, chocolatey, bars and you will have the best without the mess. 🙂
SWEET AND SPICY S’MORES BARS
Yield: Makes 16 bars
- 1 stick unsalted butter, at room temperature
- 1/3 cup sugar
- 1/4 cup dark brown sugar
- 1 tsp. vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup graham cracker crumbs
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 (3.5 oz.) bars dark chocolate
- 1/2 cup marshmallow fluff
1. Preheat the oven to 350*F. Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang at the sides.
2. In a mixer bowl, beat the butter, sugars, and vanilla together until light and fluffy.
3. In a small bowl, whisk together the flour, graham crumbs, baking powder, cinnamon and salt. Stir into the creamed mixture until well combined. Batter will be crumbly.
4. Spread 2/3 of the batter onto the prepared pan and press into an even layer. Lay the two chocolate bars in an even layer across the dough.
5. Spread the marshmallow fluff over the chocolate, and crumble the remaining dough evenly over the top.
6. Bake until puffed and set, about 25 to 30 minutes. Cool completely. Remove the square from the pan using the paper overhang and place on a cutting board. Cut into 16 squares.