S'more Cookie Bars

Kath, this one is for you. I think Hubs will like it and I know that the kids will. Hubs has been out of town so long I thought I'd give you something special for when he gets home. When I came across this recipe I knew it would do the trick. Eventually the mystical zucchini crusted pizza is going to wear off and we don't want that.

Trust me on this JR and the Homeboy have been sucking these little morsals down like water. They hurry home to have them. Me, I like to think that they come home to me but I won't kid myself. Shoot! JR and I have been married 25 years. I lost over my cooking years ago! Bless his heart, he still thinks I'm the best thing that ever happened to him. Hopefully, he'll never wake up to his plight!


S'more Cookie Bars

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 cup all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars**
1 1/2 cup marshmallow creme/fluff

Preheat oven to 350 degree oven. Grease an 8-inch square baking pan.**

In a large bowl, cream together butter and sugar until light. 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 dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. chocolate bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough between 2 pieces of wax paper. Use a rolling pin to flatten it out. Peel off the top layer of the wax paper and then put the whole thing dough side down on the other three layers. Peel the wax paper back and even up the the edges.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

***Now for the changes that I made:
1. Instead of chocolate bars I used dark chocolate chips but any old chocolate chips will do. About 3/4 of a bag. Though I've got to tell you that I used a bit more than this. I kinda did a bit of calculating. 5ounces times 2 equals 10 ounces. I tried to use 10 ounces of a 12 ounce bag. Then I through out all the calculations and tossed the whole bag on the bottom dough. I'm a librarian. We don't do math!
2. The biggest pain is getting the marshmallow cream spread out. I decided to just glob it on in a systematic fashion. Just like above I believe that more is better. So I'm not sure how many cups there are in a jar of marshmallow cream but the whole thing will go on over the chips nice an pretty.
3. I doubled the recipe and used a bigger pan. Then I made a second batch. Thank heavens I did otherwise we wouldn't have any to take on our trip. Of course, I don't have any sugar or flour left but it was worth every grain.


This is a terrific recipe. The boys are eating them down so fast that I'm glad that I froze a batch.
I plan to take this frozen batch with us on our camping trip. I'm thinkin' that if I wrap them in some tin foil and put them in the fire to warm them up. Think of soft gooey chocolate and marshmallow, crispy graham cracker crusts. Wow! I've just ate one of these cold but I might need another one. I can't think why you wouldn't want one of these. Oh sure, they're full of butter and sugar and fat and calories but don't let that stop you from having a couple of these yummies!


Enjoy,
Love,
M