This is yet another recipe that I have had on my list of things to make for over a year. What in the world took me so long? S’mores are typically a hands-on, gooey, sticky, messy labor of love. This recipe gives you all the flavor of a s’more, without having to start a fire, burn a marshmallow, and make a mess! This is the answer for a rainy day, for anyone that can’t make a fire pit, or for a quick dessert that everyone will love. Layers of graham cracker on top and bottom, sandwiched in between gooey marshmallow crème and chocolate. The only note I have made for myself regarding this recipe is to double it next time! The bars were so good, it was hard to share!
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoons vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (about 6 sheets)
1 teaspoon baking powder
1/4 teaspoon salt
4 to 5 (1.5 oz) Hershey’s Milk Chocolate Bars
1 cup marshmallow crème
Preheat oven to 350 degrees. Line a 8 x 8 pan with foil.
In a large bowl, beat butter and sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat until combined.
In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of dough in the pan, spreading evenly. Lay chocolate bars on top of dough, breaking apart as needed to create an even layer of chocolate. Spread marshmallow crème over chocolate bars. Spread remaining dough over marshmallow crème and chocolate bars. Bake 30 to 35 minutes.
Source: Cooking with Paula Deen (March/April 2007)
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