Monday, July 12, 2010


Mike and I went to a barbeque with friends from our small group from church today--super fun, even though we were attacked by mosquitos.  We girls had fun watching our hubbies play bocce ball (they weren't actually playing, we found out later, just throwing the balls in random places like down the slides on the playgrounds).  We decided they do a lot more crazy/competitive stuff when the wives aren't around.  
Anyway, I made s'mores bars for tonight.  They are really rich!  Once of our friends put a bar on the grill to see if he could toast it like a real s'more.  It didn't work, but it was a good idea!

Here's the recipe for marshmallowy deliciousness.  It came from here, with a few small changes
S'mores Bars
1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized milk chocolate bars (or a few regular ones if you don't want the chocolate so thick)
1 large egg
A jar of marshmallow fluff
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (~7 full-sized graham cracker sheets, squished up.  I don't have a food processor, so I just used a potato masher and some of my massive muscle :-)
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Add dry ingredients to the creamed butter mixture 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. 2 king-sized Hershey’s bars should fit perfectly side by side.
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). Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.

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