S’mores Bars.

This year.  It’s flying, isn’t it?  Goodness.

I’m in the midst of a hazy, Midwest summer, with plenty of thunderstorms and thick, green grass as far as the eye can see.  It’s lovely and I’m trying to soak up the warmth before it’s time for layers and hot cider and trips to the orchard (though let’s be real… that sounds totally lovely).

I’ve made these s’mores bars several times already this summer and I tell you — they are such a hit.  No matter who you hand these to — they get rave reviews.  The kind of reviews where moments after you give someone one, they say, “Umm.  Yeah.  I need you to email me this recipe.  Like, now.” with a mouthful of graham cracker-y, marshmallow-y, chocolaty deliciousness.

I found a recipe for s’mores cookies and then ended up adapting them into a cookie bar recipe — it just seemed easier and less work.  Cookie bars are wonderful because you can just bake them up like brownies and then cut them into squares.  See?  Easy!

Make them.  Share them.  Repeat if necessary.

Long live summer!

S’mores Bars
Recipe adapted from MyRecipes.com

You will need:

2 c. all-purpose flour
2 c. graham cracker crumbs (I put about 2 stacks of grahams into the food processor and pulsed them a few times)
1 t. baking powder
1/4 t. salt
2 sticks unsalted butter, softened
1 and 1/2 cups light brown sugar, packed
2 eggs, beaten
15-20 marshmallows, halved lengthwise
3 chocolate bars, broken into pieces

1. Preheat oven to 350.  Line a 9×13″ baking dish with foil and mist with cooking spray.

2. In a bowl, combine graham cracker crumbs, flour, baking powder, and salt.  Mix well.

3.  In the large bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed (about two minutes).  Beat in eggs until well combined.

4.  Reduce speed to low and slowly add in flour/graham cracker mixture.

5.  Press half of dough into pan, until dough is uniform and flat.  Place marshmallows and chocolate pieces on top of dough.  Crumble remaining dough on top of chocolate and marshmallows — don’t worry about covering the top — marshmallows and chocolate should peek through.

6.  Bake until golden brown, about 30-35 minutes.  Cool completely and then slice into bars.

{Photos on my main page and on this post are by the lovely and talented Jennifer Spurgin of J. Parker Pictures}

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