S’more Bars

As a kid I stood in my aunt's kitchen

microwaving a giant marshmallow on half a graham cracker for 5 seconds at a time until it slightly ballooned.

I would remove it from the microwave and place the other half of the graham cracker and a chunk of Hershey chocolate on top. I gently pressed down to sandwich the marshmallows until the melted fluff spilled out. I gave it a minute or two so that residual heat could partially melt the chocolate. 

This was my introduction to s’mores. Unconventional, but convenient. 

It wasn’t until I was a late teen that I had the quintessential experience of sitting around a bonfire with a group of friends, toasting marshmallows and making jokes. 

Both s’more experiences are valid, but now as I am older and don’t want the fuss of building a bonfire but want a similar experience of ease without the microwave, I think these s’more bars hit the ‘meet-in-the-middle’ sweet spot.

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S'more Bars

Author: Alicia Maxey

Prep time: 5 MinCook time: 30 MinInactive time: 20 MinTotal time: 55 Min

These s'more bars are jam packed with all the same ooey gooey goodness of traditional s'mores.

Ingredients

• 1 ½ cup (180g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup (100g) brown sugar
• ½ cup (100) white granulated sugar
• 1 cup (227g / 2 sticks) unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup (100g) semi sweet chocolate, chopped
• 1 cup (58 grams) mini marshmallows
• 1 pack (140g or 9 sheets) graham crackers, crushed

Instructions

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Prepare a square 8x8 square baking pan by lining with parchment paper and lightly greasing with non-stick spray.
3. In a medium mixing bowl whisk together flour, baking powder, and salt. Set aside.
4. In another medium bowl, add the melted butter, both sugars, egg, and vanilla extract. Mix until well combined.
5. Fold in dry ingredients until just combined.
6. Fold in crushed graham crackers, chopped chocolate and mini marshmallows. Mix until fully incorporated.
7. Pour batter into the greased and lined baking pan, and add a few more marshmallows to the top if you prefer.
8. Bake for 30-35 minutes, or until the edges are golden brown. You can also check to see if the center is done with a toothpick or cake tester. It should come out clean. A little bit of crumbs is okay.
9. Let cool for 20 minutes before transferring s’more bars to a wire rack by gently lifting out of the pan.
10. Cut into desired pieces.

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Bars can be stored at room temp for up to 3 day, or refrigerated up to one week.