S’more Bars

I recently made these s’more bars for my friend Jen’s going away party.  Jen is embarking on an adventure in which she is moving to Costa Rica to be the director of a school. How cool is that? She was really supposed to teach kindergarteners, but got bumped up to DIRECTOR mere weeks before her departure.  Hmm, I used to teach kindergarten…wonder if I could direct a school, too? Anyway, I am super happy for Jen but we must get back to the subject at hand. Wonderful, warm, gooey, graham cracker, milk chocolate, marshmallow goodness.

Jen is a fellow foodie & loves all the things that I bake/cook so that earns her mega brownie points in my book. I knew I needed to pull out the big guns on this one, especially since I was coming off the high of the success of my salted samoa bars a few weeks prior. Luckily, these s’more bars were a huge hit! I served these a few hours after taking them out of the oven and was amazed at how the chocolate remained melted & the inside was deliciously gooey.  Satisfy your s’more craving sans campfire & make these soon!

S'more Bars

Just like your favorite campfire dessert but this time soft & chewy, too!

Ingredients:

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
1 1/2 cups marshmallow fluff

Directions:

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.
3. 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.
4. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
5. Place chocolate bars over dough.
6. Spread marshmallow fluff over the chocolate.
7. Place remaining dough in a single layer on top of the fluff
8. Bake for 30 to 35 minutes, until lightly browned.
9. Cool completely before cutting into bars