Tony has been working out of town and will be again this coming week. I always make a treat for him to have in his lunch and thought this week would be no different. He needs a homemade treat especially when he is out of town. I wanted to make something a little different.
I spotted smore's bars at The Hungry Mouse. They looked outrageously good. I knew Tony would like them. They were pretty easy to make, a little sticky, but still pretty easy. And sooooo yummy, even though I am not a marshmellow lover, I really loved these.
Makes me want to sit in my back yard and start a camp fire.
16 Tbls. butter (that’s 2 sticks), softened to room temperature
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsps. 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)
Yields a 9-inch x 13-inch pan of bars
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.
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.
Scoop the piece up.
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.