Since I have been married, I have been trying to cook more often ya know...be the best housewife ever, and I came across this recipe for Smore Bars! They are to die for, so I am going to post the recipe :) Enjoy!
Ingredients:
16tbs of butter (at room temp)
1/2 C. brown sugar
1C sugar
2 eggs
2tsps vanilla
2 2/3 C flour
1 1/2 graham crakcer crumbs
2 tsp. baking powder
1/2 tsp salt
4 large (4.4 oz) chocolate bars
3 cups of marshmallow fluff
Preheat your oven to 350 degrees.
Lightly grease a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. (The parchment will make it really easy to air lift the bars out of the pan if you want to.) Set it aside.
Put the butter, white sugar, and brown sugar in the bowl of your mixer (or a large bowl if mixing by hand).
Cream them together until uniform
Toss in the eggs and vanilla. Beat until the mixture thickens a little and fluffs up
In a separate bowl, mix together the graham cracker crumbs, flour, baking powder, and salt until uniform
Toss the dry mixture into the butter / sugar mixture
Beat to incorporate, just until all the ingredients come together
The dough will be soft, kind of loose, and a little mealy feeling from the graham cracker crumbs. That’s just fine.
Gather the dough into a ball. Whack it in half with a bencher or sharp knife.
Take one half, plop it in your prepared pan, and smoosh it down so that it covers the bottom of the pan completely in an even layer.
Then, unwrap all your chocolate bars. Cover the dough with a single layer of chocolate, cutting the bars as needed to fit your pan.
Next, cover the chocolate in an even layer of marshmallow fluff. (What’d I tell you? Sticky, ridiculous fun!
Finally, you need to add the top crust. This is the trickiest part. Sort of. Grab the other half of the dough
Smoosh it flat on a board (flour the board lightly, if you want, to make it easier to get the dough off).
Make it roughly the same size and shape as your pan, so you know it’ll be big enough to cover the whole top
Then, slice it into strips. (The gal over at Baked Perfection recommends rolling it out in a zip-top bag, then slicing the bag off and laying it on in a single layer. You could try that, too.)
And lay it on top of the fluff
Repeat with the rest of the dough. Your goal is to cover the fluff completely with it, leaving as few gaps as you can
Pop the pan into your preheated oven. Bake at 350 degrees for about 30-35 minutes, until the top is golden brown.
Yank the pan out of the oven. Let it cool completely on a rack. If you like (this is what I did), pop them in the fridge when they hit room temperature. It will make them waaaay easier to slice, and you can always nuke ‘em in the microwave for a few seconds to get them nice and gooey again
So Yum!!!!!
Natalie playing with Abby!
My mom, dad, and Chaz
Mandy, Pam, and the Tomo
Chad's cool birthday cake! (He loves the Broncos)
