S'mores are good in basically any form. I love s'mores cookies, s'mores ice cream, plain old s'mores and now these bars can be added to the list. There is a crust on the top and bottom, and in-between is a layer of Hershey's followed by a layer of marshmallow fluff. I don't have much time to write a post, so I'm keeping it short and sweet. These bars are quite tasty. I thought they were a 7 out of 10, but my brother thought they were practically the best thing I've ever made. That just proves all taste buds are different. These are best right out of the oven (I took the pictures a few days after so they don't look quite as warm and gooey). I'm leaving to be a counselor at camp for a week in an hour so I wanted to put up a new recipe before I left! Enjoy!
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)
Directions:1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.Makes 16 cookie bars.