I could never understand why people liked s’mores when I was growing up. Sure I ate them as I just didn’t want to be that kid but I just didn’t get what they liked. Crisp crackery cookie. Hard chocolate. Marshmallow. And another crisp cookie. I love toasting marshmallows but the rest of it didn’t really work for me over time. I like graham cracker but I like the Honey Maid Grahams Cinnamon Crackers the best. They are sugary and extra cinnamon-y… but do you think they were ever brought along for camp fires… that would be a n-o. I always felt there was so much potential for s’mores but I didn’t know what it was… until now that is!

I saw that Amanda recently posted a recipe for baked s’mores. The moment I saw them I knew that I had to make them. HAD TO! This was exactly what I have always been hoping for from a s’more. A soft, crumbly texture instead of a crisp cookie. Ooey gooey melted chocolate. Tons of marshmallow goodness. It was all the great flavors of a s’more but in the texture of a blondie. I could stand behind that.

These were so simple to whip up that you can make these for yourself or for your kids when they are dying to a s’more but you aren’t camping. I do think it would be pretty cool to make these with some winter time indoor camping. Oh so you didn’t do indoor camping growing up? What about bring a pool (no water) into the house to watch the movie Mermaids with your mom? No… just me then. Well, I suggest you give it a try and sing and dance along to this song. It will put you in a good mood. I swear. Just like I swear that you have to make these s’mores bars!

Baked S’mores Bars

Serves 16

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• approx. 10 oz of Hershey’s chocolate bars ( I used 6 1.55oz bars)
• 2 cups marshmallow fluff

Process

1. Preheat oven to 350F. Prepare an 8×8-inch baking pan with parchment paper or aluminum foil and spray with cooking oil (optional).
2. Cream together the butter and sugars until light and fluffy. Add the egg and vanilla until incorporated.
3. Sift together flour, graham cracker crumbs, baking powder, and salt. Add the dry ingredient mixture to the butter mixture and mix at a low speed until just combined.
4. Divide dough in half. Press one half into an even layer on the bottom of prepared pan. Evenly arrange the chocolate bars on top of the dough.
5. Spread marshmallow fluff evenly over the chocolate layer. Or put into a large plastic storage bag, cut the tip off & pipe on for easy distribution.
6. On a floured surface, roll out the remaining dough, forming a piece that is just large enough to fit in the 8×8-inch pan. Place dough on top of marshmallow fluff and press down slightly.
7. Bake for 30 to 35 minutes, until golden brown. Cool slightly before cutting with a sharp knife into 16 even pieces. Wipe knife between cuts w a wet towel to make the process easier.