There’s something to be said about the different memories s’mores will evoke for each individual. Camp fires, backyards, summer camp, family camping – hopefully all happy memories. Personally, s’mores always reminds me of the camping trips we used to take each year. Or, the hibachi (grill) in the backyard. Wanting to reminisce, I decided to make this sweet treat. Thank you, Amanda at Wit & Whistle for posting this great recipe!
The recipe I made is not posted below. I tried to adapt the recipe to use chocolate chips because I didn’t feel like buying milk chocolate candy bars. Let me just tell you – it will be easier for you to buy the candy bars. It was really hard to spread the fluff without bringing up the chocolate chips. So, spare yourself the hassle and just buy the candy bars.
For the people allergic to food dye, be sure to check the labels. I learned marshmallows usually have food dye in them to make them more white. Usually blue. Makes no sense to me. Weird, huh?
Amanda says not to use melted marshmallows for the marshmallow part but I can’t help wondering what it would taste like with melted marshmallows. If you used mini marshmallows for that layer instead of the fluff or the creme? I only ponder this because I thought this treat was über sweet. So sweet I didn’t want more than one at a time. I had several comments on how sweet it was, too. So, maybe if I didn’t use melted marshmallows next time, I might mix some popcorn salt into the creme. That might bring the sweetness down a notch. If you try these things, let me know how it goes! As always, have fun and enjoy!
What you need:
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)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
What to do:
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.