S’mores BarsPosted: August 29, 2012 | |
What do you do when your wedding is a month away and you’ve been eating ridiculously healthy meals and working out like crazy and theKnot.com tells you that you shouldn’t even be thinking about eating chips or cookies at this point in the game and through this process you’ve somehow made it back to your beginning-of-freshman-year-of college weight? You make the most chocolatey, buttery baked good you can think of and eat it for breakfast for a week. Of course.
In my defense, it was Andy’s birthday and this is one of the only sweets I’ve ever baked that he’s repeatedly mentioned how good it was. He’s just not that into desserts. Though, upon bringing that up as I was making these, apparently he does not remember uttering that series of statements about how good they were. (But I swear, it’s true!)
It’s like a giant gooey cookie collided with a s’more. These bars are the perfect dessert for the end of summer, when it’s finally cool enough to bake, but campfires and burnt marshmallows are still on the mind. Reviews from coworkers, who helped polish off most of these, included anything from “you are EVIL!” to a woman my mother’s age asking if I would please adopt her (for the second time). And they were gone in less than a day, which is a baked-goods eating record for our small staff.
Enough talk, let’s get down to business. (Recipe adapted from here):
For the crust:
14 sheets of graham crackers (aka 28 squares or 56 little rectangles)
1/4 cup brown sugar
1 stick butter, melted
For the cookie layer:
1 stick + 2 T cup butter, softened
1 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup mini marshmallows
For the top:
1/2 cup mini marshmallows
2 regular sized Hershey’s bars, broken into pieces
Preheat oven to 325˚F. Place graham crackers in a large Ziploc bag and beat the tar out of them with a meat tenderizer or rolling pin until they are finely and evenly crumbled. (Or you could use a food processor, but what fun is that?) Pour them into a medium bowl and slowly drizzle butter into crumbs, while stirring, until it is evenly distributed. Press this mixture into the bottom of a greased 9X13 pan and bake for about 12 minutes, or until golden brown.
Meanwhile, in a large mixing bowl cream the sugars and butter. Then add eggs and vanilla. In a separate bowl sift flour, baking soda and salt. Mix into the sugar mixture. Fold in chocolate chips and marshmallows.
Then, spread the mixture over the graham cracker crust. A spatula coated with baking spray (keep coating throughout the process!) and not being afraid to pack this in with your bare hands will be key factors in not letting the crust pull apart in this process.Bake for 15 minutes and remove from oven, leaving it on. Press in Hershey’s squares and the marshmallows and bake for an additional 12-16 minutes. Cool and cut into bars.
And there you have it. Breakfast…er dessert for a week.