Tuesday, August 4, 2009

S'more Cookie Bars

The Wit's End Bakery and Corner Store next to our office makes the best s'more cookies, so I was looking to duplicate their recipe. I didn't find a cookie recipe, but I did find this bar recipe at bakingbites.com.

S’More Cookie Bars
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) (I used chocolate chips)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows) (I used regular marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.
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. 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).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars.

I put all the dough in the pan and baked about 25 minutes. Then I added a layer of marshmallows and baked an additional 5-10 minutes until they were puffy and lightly brown. I took them out of the oven, sprinkled with chocolate chips and let them melt, and then spread the chocolate chips over top.

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine. (I put the crackers in a plastic bag and crush with my rolling pin.)

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