Tuesday, September 25, 2012

S'mores Cookie Bars

I've had a hankering to make S'mores... so as I was perusing the lovely, wise web I stumbled upon this amazing recipe for a S'mores cookie bar...
Mrs. S'mores and Mr. Cookie got together and made this beautiful creation. 
Pure genius.

So, like any rational person would do, I went straight home to make this amazing goodness - forgo dinner, laundry, cleaning or any other necessary task... this cookie business is going down, tonight.

Luckily I had almost all the ingredients already in stock... minus the chocolate bars and marshmallow fluff. 

Preheated Oven to 350°F 

Beat butter and sugar in mixer till combined and lighter in color

Add vanilla and egg, mix on medium speed till combined

In a separate bowl, mix flour, graham cracker crumbs, salt, and baking powder... then add to the butter mixture. Mix on low until the mixture begins to combine (otherwise, you & all of your kitchen are going to be looking a little powder-y...), then bump speed up to medium until it forms a cookie-like dough.

Divide cookie dough into two equal parts. Press one half into the bottom of your greased pan to have an even cookie base.

Then add your marshmallow fluff, and place chocolate bars on top... even though my pictures will contradict what I'm typing. My fluff grew like marshmallows on 'roids...no joke. But, whatever works for me might not work for you... so find what way works perfectly for you and run with it. Lovin' from the Oven has the chocolate down first, then layer on the marshmallows... but my creation didn't like me enough to let me to do that.... but everyone's baking experience is different, right?
Or I'm just extra special... =/

Put the 2nd half of the cookie dough on top... and I added some chocolate chips on one half to appease the chocolate monster in me... sometimes I just can't help myself.

Bake it for 30-35 minutes, or until golden brown. 

Here's a picture of the crazy marshmallow debacle:

I told you.
Marshmallows on steroids...
They tasted redunkulous none the less...but when your food goes crazy on you, it doesn't always make "pretty" pics easy... 

Let them cool for a bit (or attack them the instant they're out... you're choice)...

Then cut, plate and enjoy the gooey deliciousness you just created. You'll thank me...


Recipe (via: Lovin' from the Oven):

  • 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 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. 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.
  3. 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. 2 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 chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

* Just a little forewarning: I used all 7oz. of my marshmallow fluff since the recipe called for 1.5 cups... and I put it on top of the chocolate bars (as you'll see in photos below) as the recipe directs (and the whole time, my pastry chef instinct was yelling "NO!" at me... anywho, the m. fluff puffed like a mad man... so my advice, do half of the marshmallow fluff and put it on the bottom cookie dough and place chocolate bars on top...it'll make spreading the cookie dough on top easier. But overall, do whatever works best for you, each person accomplishes a recipe differently.

No comments:

Post a Comment