Wednesday, November 12, 2008

Smores Bars

This is from the Hershey's Kitchen recipe files!
I doubled the recipe because I wanted to use a 9x13 pan, instead of the 8x8 it called for. I also added some brown sugar, cutting back on the granulated sugar. These are so good, I've already made them twice for work!

Preheat oven to 350F

Smores Bars
2 sticks butter, softened
1 C sugar
1/2 C brown sugar
2 egg
2 tsp vanilla
1 1/2 C graham cracker crumbs
2 2 /3 C all purpose flour
2 tsp baking powder
1/2 tsp salt
13 oz jar marshmallow creme fluff
9+ Hershey's chocolate bars

Mix together graham cracker crumbs, flour, baking powder and salt.

Cream together butter and sugars for about 3 minutes until fluffy. Add one egg at a time until incorporated. Add vanilla. Slowly add dry ingredients.

Mix until combined.

Spread half of the dough into a greased 9x13 pan.

Break up Hershey's bars and arrange over dough.
I didn't have enough Hershey's this time, so I had to add a couple squares of bittersweet chocolate.

Spread one jar of marshmallow Creme Fluff over chocolate.
I used a rubber spatula at first, but the chocolate kept pulling up! I switched to a metal spatula instead, and it worked like a charm.

The marshmallow creme will settle - it looks like a smooth melted sheet of plastic! (A little eerie.)

Scatter the remaining dough over the marshmallow cream - in chunky pieces.

Bake for 30 minutes - keep checking to make sure ti doesn't get too brown.

They are easier to cut once cooled - but it's hard to resist cutting a piece when the marshmallow and chocolate are warm and gooey.

Clean cuts when cooled!

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