S’Mores Bars

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I have another theme week for you here at the Bluenose Baker! As you may have guessed from my social media sneak peeks, we are celebrating the delicious trinity of marshmallows, chocolate and graham crackers…aka S’MORES! Today is National S’More Day so this seemed like the perfect week to share my favourite s’mores treats with you.

I have loved s’mores since I was a kid. Whether we were on a camping trip or just having a fire in the backyard or on the beach, no campfire was complete without a round of s’mores. On overnight campouts while working at summer camp, I always hid some of the s’more fixings so us counsellors could have some after the kids were tucked into their tents!

Classic s’mores are fun around a fire, but these bars are a slightly more portable way to enjoy those flavours. Chocolate and marshmallow are sandwiched between layers of soft, graham cracker blondie. I’ve been making them for years and often take them to events to share. Both adults and kids love them!

You’ll need butter, brown sugar, vanilla, an egg, flour, baking powder, graham cracker crumbs, chocolate chips and marshmallow Fluff (also known as marshmallow crème.)

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Start by pre-heating your oven to 350°. Line an 8 by 8 inch pan with foil and give it a generous spritz of cooking spray.

Toss the flour, graham cracker crumbs and baking powder together in a medium bowl. You can crush your own graham crackers if desired (you’ll need about 9 to equal 1 cup) but I usually take the easy route and buy packaged cracker crumbs.

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In the bowl of a stand mixer, cream the butter and sugar together on medium speed.

Crack in the egg and toss in the vanilla and mix until combined.

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Slowly add the dry ingredients to the bowl while mixing on low speed.

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Two thirds of the dough will be used for the bottom layer, with the other third forming the top. To divide the dough as evenly as possible, I scrape it into a circle in the bottom of the bowl, then draw a “peace sign” with a spatula to divide it into three sections.

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Pop 2 sections of the dough into the baking pan and press with your hands or a spatula to form an even layer.

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Now comes the marshmallow crème layer. Don’t be tempted to substitute regular marshmallows, which tend to melt into the dough, leaving no marshmallow flavour.

There’s no way around it, marshmallow crème is sticky stuff. Give your measuring cup and spatula a generous dose of non-stick spray.

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Pour the crème on top of the dough and use a spatula to spread it into an even layer.

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Sometimes I forgo the measuring cup and just pour it out of the jar until I have an even layer!

Sprinkle the chocolate chips over the marshmallow layer. It should be pretty thoroughly covered!

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Form the remaining dough into flat pieces and place them on top of the chocolate chips.

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Try not to leave any large gaps, but it’s ok if some of the chocolate isn’t covered.

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Bake the bars for 25 minutes, until the top is lightly browned. Let the bars cool in the pan before cutting into squares.

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The bars will stay soft and fresh for several days if kept in an airtight container. They are fine at room temperature, though I keep them in the fridge in the summer to keep the chocolate and marshmallows from melting (and I quite enjoy them cold.)

The bars are at their best when warmed in the microwave for 20 seconds or so – just long enough to get gooey!

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S’Mores Bars

  • Servings: 16 squares
  • Print

Adapted from Sally’s Baking Addiction

Ingredients:

½ cup salted butter, at room temperature
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1 cup graham cracker crumbs
½ teaspoon baking powder
1 ¼ cups chocolate chips
1 cup marshmallow crème

Directions:
Pre-heat oven to 350°. Line an 8 by 8 inch pan with foil and give it a generous spritz of cooking spray.
Toss the flour, graham cracker crumbs and baking powder together in a medium bowl. In the bowl of a stand mixer, cream the butter and sugar together on medium speed.
Crack in the egg and toss in the vanilla and mix until combined.
Slowly add the dry ingredients to the bowl while mixing on low speed.Press 2/3 of the dough into the bottom of the prepared pan.
Spread the marshmallow crème evenly over the dough and sprinkle the chocolate chips on top.
Form the remaining dough into flat pieces and place them on top of the chocolate chips. Try not to leave any large gaps, but it’s ok if some of the chocolate isn’t covered.
Bake the bars for 25 minutes, until the top is lightly browned. Let the bars cool in the pan before cutting into squares.
Makes 16 squares. The bars will keep for a week in an air-tight container, at room temperature or in the fridge.

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