S'mores Bars: Your Recipe, My Kitchen

Some people can put a marshmallow on a stick, roast it over a fire, get it perfectly golden brown and then smoothly get it onto a waiting graham cracker and chocolate bar with no mess whatsoever.  I am not that person.  My marshmallows usually ignite within nanoseconds of hitting the fire.  Then they smear all over the heating stick, leaving at least thirty percent of themselves behind.  Another glob of marshmallow coats my fingers, burning as I attempt to get the dang S'more together.  It is not a pretty sight.

These bars turned out for me just like the real ones do, so they were pretty authentic.  Take a look at the bars over at Cooking With My Kid where I first found the recipe.  Hers are perfect.  Take a look at another version that I found at allyou.com.  I am just keeping it real here, folks.  Not only did I make these late Saturday, after the sun and all of my decent light had set, I had marshmallow expanding all over the place.  I think the idea is to keep the bottom layer thin and the top layer thick.  I did the opposite and therefore did not have enough weighty crust to keep the marshmallow fluff in check.  There is nothing like unchecked marshmallows rampaging in your oven to give you grey hairs. 

Despite an imperfect appearance, these bars were, in the words of my #2 son, "scrumdilliumptious."  In fact, I had a near mutiny when I told everyone that they could only have one piece because I was saving the rest for the next day's dessert.  Oh, the deprivations my children must endure!

S'mores Bars (adapted from cookingwithmykid.com and allyou.com)
1/2 cup margarine or butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla bean paste (or extract)
1 cup graham cracker crumbs
1 cup flour
1 tsp baking powder
1/4 tsp salt
11/4 cup semi-sweet chocolate chips
1 7 ounce jar marshmallow fluff
In a mixing bowl, cream the sugars and margarine.  Add the egg and vanilla bean paste.  In a smaller bowl, combine the dry ingredients and then add them to the mixing bowl, mixing well.  Spread a scant half of the mixture into a greased 8X8 pan.  Top with the chocolate chips.  Top the chips with the fluff.  Put it in the middle of the pan and slowly spread it toward the edges over the chips.  Put the second half of the crust on top of the fluff and spread it out in the same slow manner so you don't actually mix the marshmallow with the crust.  Bake in a preheated 350 degree oven for 30-35 minutes. 

I am looking forward to seeing what you made in your kitchen this week. 


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