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
- 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
- Preheat oven to 350F. Prepare an 8×8-inch baking pan with parchment paper or aluminum foil and spray with cooking oil (optional).
- Cream together the butter and sugars until light and fluffy. Add the egg and vanilla until incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.