Of course, here in Seattle, it rains a lot- even in the summer. I can’t even tell you how many times I have bought the stuff for s’mores- we have a fire pit in our backyard- and been rained out.
Well, now I have a secret weapon for rainy summer days. Baked S’mores bars. Better than a s’more. Why? Probably the extra sugar and the butter.
Buttery graham cracker-y crust with marshmallow creme and silky milk chocolate baked inside. How could that not be good?
I used a Symphony bar for mine- because that’s just how I roll with s’mores. The toffee and almonds are an excellent compliment. But these would be terrific with any kind of chocolate bar.
Give them a try and enjoy. 5 minutes to in-the-oven.
Recipe adapted from Rachel Schultz (see her site for photos of the layering process.)
1/2 cup room temperature butter
1/2 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon vanilla
1 1/3 cups flour
3/4 cups graham cracker crumbs (about 7 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 giant sized Symphony Candy Bars
7 oz container of marshmallow fluff
Preheat the oven to 350°. Grease a 8×8 baking dish.
In a large bowl and with your clean hands (best method) or a mixer, mix together the butter, sugars, egg, vanilla, flour, graham cracker crumbs, baking powder, and salt.
Press half of the mixture into your prepared pan. Break candy bars into squares and layer evenly across the top. Spread marshmallow fluff on top.
Place the remaining graham cracker mixture over the top of the marshmallow fluff evenly, and press down with your hands. Don’t worry if there is a little bit of fluff hanging out.
Bake for about 30 minutes or until golden. Don’t worry about the oozing marshmallow. These bars, like s’mores, are messy- but that is never a bad thing.