- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup Trader Joe's graham cracker crumbs (about 1 plastic package chopped in a food processor)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 king-sized good quality dark chocolate bars
- 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
S’mores are one of my favorite summertime treats. They bring me back to so many great childhood memories of summer vacations in New Hampshire and sitting around campfires. When I came across this recipe, I knew I had to give it a try.
I had the perfect opportunity to make them this weekend since I was back in Boston for a friend’s wedding. It was so great to see all my Holy Cross friends whom I miss sooo much! The wedding, which took place at Chatham Bars Inn on Cape Cod, was spectacular. (Congratulations Meg & Conor!!!)
When my friend Nora graciously invited all the HC girls to stay at her Cape house, I knew I had to bring along something sweet. For those of you who don’t know Nora, she gets almost as excited as I do about baked goods, especially those involving peanut butter, cream cheese, or chocolate. So I decided to bring these s’more bars and some addictive bacon, pretzel, and chocolate chip Sweet and Salty Crunch Cookies. Judging by the empty tray of sweets, I deem these s’more bars a hit. I will definitely be making these again and experimenting with different kinds of chocolate. The original recipe calls for milk chocolate Hershey bars, but I really think dark chocolate pairs well with the fluff since it’s already so sweet. I doubled the recipe and baked the bars in a 13X9 aluminum tray using three different kinds of chocolate: Trader Joe’s Dark Chocolate with Caramel & Sea Salt, Godiva Dark Chocolate with Sea Salt, and Trader Joe’s Belgium Milk Chocolate. This is where you have a lot of freedom to experiment. If you want something more classic and less expensive by all means stick with the Hersheys.
The following recipe is for an 8X8 pan, but I highly recommend making a double batch!
Preheat oven to 350°F and Grease an 8-inch square baking pan or a 13X9 for a double batch.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough.
Generously spread chocolate with fluff. Place remaining dough in a single layer on top of the fluff.
The easiest way to do this is to roll out the dough in a gallon zip lock bag and then cutting off one side of the plastic and plopping it on top.
Bake for 28 to 30 minutes, until lightly browned. Cool for at least 10 minutes before cutting bars. These are delicious warm or at room temperature. I suggest storing them in an airtight container with several slices of bread to keep them soft.
These definitely live up to their name, everyone asked for s(ome)’more!