glamping at its finest....

Since it's a well known fact that I'm crazy about marshmallows, these s'more bars have been a summer baking tradition for a few years now. I mean really, who wants to take the time to build a fire, get eaten by mosquitos, and then eat a s'more that is melty on the inside, but the crispness of the graham cracker pushes all the gooeyness out of the center, making it one big mess?

Well if your answer is no, than these are the bars for you, my friend. These can be made any time of the year and in the comfort of your modern kitchen. No scouting skills required. 

But honestly, I prefer these s'more bars to a traditional s'more any day (although I do love a burnt marshmallow). What I love so much is the texture: the graham cracker crust is made like a cookie dough, so it's soft when eaten warm, as well as the marshmallow fluff and chocolate. And these are meant to be eaten warm.

Although if there happen to be any leftovers, just reheat one in the microwave for 10 seconds and you're back to ooey gooey perfection. That's on the rare occasion that there are actually leftovers, of course.

Baked S'mores

Recipe from here  

Serves 15-24 bars

Recipe Notes-

- As with any true s’more, Hershey’s milk chocolate and graham crackers are a necessity here, but I guess you could play around with flavor combo’s like dark chocolate and cinnamon sugar grahams… if you’re that kind of person.

Ingredients:
½ Cup butter, room temperature
¼ Cup brown sugar
½ Cup sugar
1 Large egg
1 tsp. vanilla
1 1/3 Cups flour
¼ tsp. salt
¾ Cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp. baking powder
3 super-sized (5 oz.) Hershey’s milk chocolate bars (XL or King Size work too)
1 ½ Cups marshmallow crème/fluff

Directions:
1. Preheat oven to 350° F and grease the bottom of  a disposable 12x8” aluminum pan.
2. In a large bowl, or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

3. 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. 

4. 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, side by side, but break the chocolate (if necessary) to get it to fit in a single layer.

5. Spread marshmallow fluff evenly over the chocolate layer.

6. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there, peel the bag up and carefully spread the dough where it is uneven (and it’s ok if it’s uneven).

7. Bake for 30 to 35 minutes, until lightly browned. Cool for about 10 minutes before serving. 

If there are leftovers, just reheat one at a time in the microwave, for about 10 seconds, to get back to ooey gooey perfection.