S’Mores seem to be a favorite around here. I personally, don’t care for them. I think I could, I am just not a big fan of the dry, crispy graham cracker surrounding the gooey goodness of chocolate & warm marshmallows.
I have been on the hunt for a suitable substitution for this popular treat.
My hunt ended today when I stumbled across this recipe while surfing a featured blog on foodieblogroll.com. (I am on there too!)
- 16 Tbls. butter (that’s 2 sticks), softened to room temperature
- 1/2 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsps. vanilla
- 2 2/3 cups flour
- 1 1/2 cup graham cracker crumbs (about 14 full graham crackers)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 4 large (4.4 oz.) chocolate bars
- 3 cups marshmallow fluff (that’s roughly one 16-oz. tub of marshmallow fluff)
Preheat oven to 350°F. Grease an 9x13 baking pan.
In a large bowl, cream together butter and sugar until light. Beat in eggs 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, 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 gave in to the prodding by my daughters to cut the bars before cooling completely. While they were DELICIOUS, they were not photogenic. I will practice more patience next time and also put them in the fridge before cutting as advised on the linked recipe below.
I found the photo & recipe HERE.
