S’more Cookie Bars

There is something magical about camping outdoors.  Other than the fresh night air, my favorite part is after dinner when it’s finally s’more time.  You’ve been there.  Someone walks up to the fire pit and sits down with their box of graham crackers under one arm, the marshmallows and Hershey bars in the other.  They quickly manage to attach a marshmallow to their best choice of a s’more roaster snatched moments before from the forest floor.  Here we go. 

In this recipe, smooth chocolate and creamy marshmallow is sandwiched together and snuggled in between two graham cracker cookies.  When it is raining out and you find yourself longing for a sweet s’more treat, this is your recipe.  The person who gave it to me said that the hardest thing about it was getting the marshmallow creme out of the jar and she wasn’t kidding.  Unless of course, you are cleaning up your face after a marshmallow creme taste test with a big rubber spatula.  This recipe is easy and the taste is unmistakable.  It is just like eating a s’more, only softer and your clothes won’t smell like a fire pit when you’re done!

1/2 C. Butter, room temperature
1/4 C. Brown Sugar
1/2 C. Sugar
1 Large Egg
1 tsp Vanilla Extract
1 1/3 C. Flour
3/4 C. Graham Cracker Crumbs
1 t. Baking Powder
1 t. Salt
4 Milk Chocolate Hershey Bars
1 1/2 C. Marshmallow Creme (not melted marshmallows)

Preheat oven to 350 degrees.

Grease and 8 inch square baking pan. 

In a large bowl, cream together butter and sugar.  Beat in egg and vanilla.  Add flour, graham cracker, baking soda and salt and mix at low speed until combined.  Divide dough in half.  Take one half and press dough down in the bottom of the baking pan.  Evenly layer Hershey bars on top in a row.  The bars should fit perfectly side by side, but break them if you have to and be sure to not overlap.  Smooth marshmallow creme over the top of the chocolate.  Top marshmallow with remaining dough.  This can be tricky, so flatten pieces with your hand and lay them on top of the marshmallow layer.  Bake for 30 – 35 minutes until lightly browned.  Cool completely prior to cutting them into bars.  Makes 16 cookie bars.
(Recipe courtesy Christine Brenner, 10/09)

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