Ooey-gooey s’mores bars deliver that fun campfire flavor S’mores Bars Makes 16
S’mores bars have all the hallmarks of a classic cookie bar, partnered with the can’t-beat flavor of this classic campfire treat.
For the crust:
2/3 cup granulated sugar
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
2 2/3 cups graham cracker crumbs
1/3 cup flour
½ teaspoon salt
For the filling:
7 ounces marshmallow cream
1 cup chocolate chips or coarsely chopped chocolate
1 cup mini marshmallows
Arrange a rack in middle of oven and preheat to 350 degrees. Coat a 13-by-9-inch baking pan with vegetable oil spray.
Place sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on high speed until lightened in color and creamy, about 3 minutes. Add egg and vanilla and beat on low speed until incorporated. While still on low speed, add graham cracker crumbs, flour and salt and beat until just combined.
Transfer one-third of the graham cracker mixture to a small bowl; this will go on top of the bars before baking. Press remaining graham mixture evenly into prepared pan.
Spread marshmallow cream evenly over graham cracker crust. Sprinkle with chocolate chips, followed by marshmallows. Sprinkle bars with reserved crust mixture.
Bake in preheated oven until crust is dark brown and marshmallows are golden-brown, 20 to 25 minutes. Cool at least 1 hour in pan before cutting into 16 bars.
Note: Store leftovers in an airtight container in refrigerator up to three days.
Tribune Content Agency