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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup butter, softened to room temperature
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cup graham cracker crumbs (about 14 full graham crackers)
2 tsp baking powder
1/2 tsp salt
4 large (4.4 oz.) chocolate bars
3 cups marshmallow fluff (that’s roughly one 16-oz. tub of marshmallow fluff)
Preheat the oven to 350. 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.
Cream the butter and sugars until uniform. Add 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 creamed 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. Gather the dough into a ball and divide in half with a sharp knife.
Take one half, plop it in your prepared pan, and press it down so that it covers the bottom of the pan completely in an even layer.
Unwrap the chocolate bars. Cover the dough with a single layer of chocolate, cutting the bars as needed to fit your pan. Cover the chocolate in an even layer of marshmallow fluff.
Make the top crust with the other half of the dough flouring the board lightly and rolling it flat on a board about the same size and shape as your pan. Then, slice it into strips. Scoop the piece up and lay it on top of the fluff. (It’s kind of supposed to be rustic and messy looking.) Repeat with the rest of the dough. Your goal is to cover the fluff completely with it, leaving as few gaps as you can. (As it bakes, the fluff will bubble up a little through any gaps you leave.)
Bake at 350 for about 30-35 minutes, until the top is golden brown. Take the pan out of the oven. Let it cool completely on a rack. (I put them in the fridge when they hit room temperature. It was easier to slice, and you can always nuke ‘em in the microwave for a few seconds to get them nice and gooey again.)
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S MORES BARS IV
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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup butter, softened to room temperature
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cup graham cracker crumbs (about 14 full graham crackers)
2 tsp baking powder
1/2 tsp salt
4 large (4.4 oz.) chocolate bars
3 cups marshmallow fluff (that’s roughly one 16-oz. tub of marshmallow fluff)
Preheat the oven to 350. 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.
Cream the butter and sugars until uniform. Add 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 creamed 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. Gather the dough into a ball and divide in half with a sharp knife.
Take one half, plop it in your prepared pan, and press it down so that it covers the bottom of the pan completely in an even layer.
Unwrap the chocolate bars. Cover the dough with a single layer of chocolate, cutting the bars as needed to fit your pan. Cover the chocolate in an even layer of marshmallow fluff.
Make the top crust with the other half of the dough flouring the board lightly and rolling it flat on a board about the same size and shape as your pan. Then, slice it into strips. Scoop the piece up and lay it on top of the fluff. (It’s kind of supposed to be rustic and messy looking.) Repeat with the rest of the dough. Your goal is to cover the fluff completely with it, leaving as few gaps as you can. (As it bakes, the fluff will bubble up a little through any gaps you leave.)
Bake at 350 for about 30-35 minutes, until the top is golden brown. Take the pan out of the oven. Let it cool completely on a rack. (I put them in the fridge when they hit room temperature. It was easier to slice, and you can always nuke ‘em in the microwave for a few seconds to get them nice and gooey again.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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