Last week we had a cook-in (it was raining, so a cookout was…out). We still needed s’mores, though, so I baked some of these. The original recipe came from Baking Bites, but I always make a few changes, so I’ll post my version below.
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
2/3 cup white whole wheat flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
4 Hershey’s milk chocolate bars (standard size, 1.55 oz)
1 cup marshmallow creme or Fluff
Preheat the oven to 350 degrees.
Beat butter and sugar until fluffy, then add egg and vanilla and combine. In a separate bowl combine flours, graham cracker crumbs, baking powder, and salt. Add to butter mixture and beat until blended.
Press half of dough into 8-inch square baking pan. Arrange the chocolate bars over the dough, breaking as needed to fit. Spread with marshmallow creme (I grease my hands with a bit of oil or butter so the fluff won’t stick to my fingers! I also leave a space around the edge so the fluff won’t stick or burn to the pan.) Spread the remaining dough over the marshmallow. (Do this a bit at a time, flattening smaller pieces of dough between your fingers and fitting them together like a puzzle until the marshmallow is covered.)
Bake for 30 to 35 minutes or until lightly browned, then cool completely in the pan. Makes 16 rapidly disappearing bars.
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