I originally planned to make these on the last day of school, sort of like a “Hey, it’s summer!” treat (because nothing says summer like s’mores), but it didn’t happen.
I had great intentions. I bought all the ingredients, but then life got busy, as it tends to do. I put the chocolate in the freezer, but that wasn’t the best hiding spot in the world from a 14-year-old boy and 12-year-old girl, so Sunday night, around 8 p.m., I decided I better make the bars while I still had some chocolate left.
Side note: I learned my kids love dark chocolate. Good for them.
Another side note: My 14-year-old had not tried marshmallow fluff until I made these bars. I am trying to understand how that happened.
This is an easy recipe. Finding out who created it was the tough part. First I visited the Website that Pinterest led me to: Six Sisters’ Stuff.
I love this site. It started when six sisters, now living apart, wanted a way to keep in touch. I own their first cookbook and it is one of my favorites. However, the recipe is credited to another blog: Sugar Cooking. I click on that and lose 30 minutes of my life exploring Sarah’s food blog (It’s like Christmas!).
Guess what? Sarah didn’t create this recipe. She credits Lovin’ From The Oven, so I click on that blog and start all over again.
I’m 87 percent sure this is the original recipe. The post was written in 2008 and doesn’t link to another blog. How awesome is it to know a recipe that appeared on the blog sphere nearly five years ago is still going strong?
One thing – all versions of this recipe say it makes 16 bars. These bakers must be better at math than I am because I only got 12 bars out of the pan, and they were pretty small, too. Size-wise, it’s OK. These are a rich treat, but I don’t want to mislead you in any way.
S’mores are a serious business.
S’MORES BARS RECIPE
Preheat oven to 350°F. Grease an 8-inch square baking pan.
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 dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough (3 king-sized Hershey’s 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 creme over chocolate layer. Place remaining dough in a single layer on top of the marshmallow (most easily achieved by flattening the dough into small, flat shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
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