S’mores Bars

Everything you love about s’mores packed into a perfect little bar.  And since they’re in bar form, that means they’re portable and can be enjoyed for days after baking.  Ever tried storing a freshly made s’more to eat the next day?  Not a good idea.

This S’mores Bar recipe is reserved for a special treat around here because we tend to keep desserts and treats simple.  But they’re perfect this time of year for tailgating and football parties.  They go with anything and are always appropriate.

The recipe is really simple.  Just a mix up a simple batter, then layer on some chocolate and a jar of marshmallow creme, or use this fun recipe to make your own.  I used cinnamon flavored grahams in the batter, and I think they add a nice flavor to the s’mores.  Any solid chocolate bar or candy would work for the chocolate layer – a great way to use up some of that leftover Halloween candy.  I may end up paying for that though, since my daughter has a running inventory of what she has left in her trick-or-treat bag.  But I’m pretty sure  these bars will make it up to her.

S’mores Bars
makes 12 large bars
1 cup granulated sugar
1 cup unsalted butter (2 sticks), softened
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups crushed graham crackers (about 16 crackers), crushed fine
1 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 1/2 cups chopped chocolate bars or chocolate chips
1 container marshmallow creme (7 ounces), or make your own
Preheat oven to 350 degrees.  Grease bottom and sides of 9×11 baking pan and set aside.
In a large mixing bowl add sugar and butter.  Mix with an electric mixer until fluffy.  Mix in the egg and vanilla extract and beat well.  Add the graham crackers and beat until combined.
Add in the flour, salt, and baking powder.  Beat until combined and a thick batter had formed.
Spoon a little more than half of the batter into the baking pan.  Using your hands, spread batter to cover bottom of pan.  Sprinkle the chocolate pieces evenly on top of graham cracker mixture.  Spread the marshmallow mixture evenly over chocolate layer, using your fingers or a spatula to form a thin layer.  (This is messy, but fun for kids.)
Drop the remaining dough by spoonfuls on top of creme, spreading thinly as you go.  You may need to use your hands again for this.  Don’t worry if there are small gaps in the top layer – they will fill in during baking and give a nice marbled appearance.
Bake at 350 for 25 – 30 minutes, or until brown on top and the sides begin to pull away from the pan.  Let cool completely on a wire rack before cutting into bars.
slightly adapted from The Wine Imbiber, originally from Family Fun Magazine
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