S’mores Bars

These s’mores bars are perfect for fall! They bring a touch of campfire to non-campfire gatherings. This is another recipe I’ve had for a while and finally tried last weekend. The bars are delicious, but I cringe anytime I use this much butter. So if you make them, don’t let your left hand know what your right hand is doing, and then go for a run or something. :)

I doubled the recipe (to make a 9×13 pan) since I was going to a party and didn’t think it would be enough. However, the bars are pretty rich and I’m still eating the leftovers. So the below is the original recipe, for an 8×8 pan.

S’mores Cookie Bars
From The Crepes of Wrath, originally from Baking Bites

Ingredients:
½ cup unsalted butter, room temperature

½ cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour

1 teaspoon baking powder

2 king-sized milk chocolate bars
1 ½ cups marshmallow fluff (not melted marshmallows because they harden when they cool)

Directions:
1. Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.

2. Create graham cracker crumbs, either in a blender or food processor, or by crushing by hand.

3. In a stand mixer or large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

4. 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.

5. Divide dough in half, and press one half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

6. Place one layer of chocolate bars over dough (break them to fit if you need to), then spread the marshmallow fluff over the chocolate bars. Finally, top the fluff with the remaining dough by pressing the dough into sheets and laying it down on top. Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

7. Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t, they will crumble when you try to cut them. Makes 16-20 bars.