What is it about Smores that makes us all go a little bit wacko? The crispy Graham Crackers? Or the melted (OK, sometimes burned) marshmallows? How about the melting chocolate? Or maybe it’s the combination of all three. Don’t know. Don’t care. Just know that sometimes you’ve just got to have one… or four. If a campfire is not in your immediate future, this craving can be remedied by a big batch of Smores Bars. Quick, easy, and just as good as the real thing.We shall require butter, sugar, a couple of eggs and some vanilla. Whip them all together until they are fluffed up.
You’ll need to make some Graham Cracker crumbs. One package of Graham Crackers into a food processor. If no food processor is in sight, just put them in a plastic bag and go at it with a rolling pin. All of your aggressions will also be eliminated after that particular exercise.
Graham Cracker crumbs are mixed with flour, baking powder and salt..
Then mixed in with the butter/sugar/egg mixture. Half of this dough gets patted into the bottom of a 13×9 inch greased baking dish. It is super thick, so you will most likely want to get your hands nice and wet and just start smooshing until you are happy that everything is where it is supposed to be. This is going to be the bottom layer of the Smores Bars. Save the other half of the dough for later. Try not to eat it all while you are waiting.
Bake for about 20 minutes, or until it starts brown. It will also smell like Graham Crackers are baking and you will want to be careful not to drool all over the floor. While you are waiting on the oven, roughly chop up a big old chocolate bar..
Oh look! Our bottom layer is done.
Chocolate gets sprinkled on top.
Then 6 cups of Marshmallows which is not a full bag so you will have extra for emergencies.
Remember that other half of the dough? Hopefully you still have most of it because it now gets dropped in little bits all over the top of the Marshmallows.
Back into the oven for about 20 minutes. WARNING: It is easy to over-bake this. Trust me that twenty minutes is sufficient. I have made the mistake of leaving it in for..um…nearly an hour because I was expecting some sort of charred marshmallow look. They melted and it nearly required dynamite to get these things out of the pan. We ate them anyway, of course. This is how they should look to avoid molten volcanic marshmallows.
Best not too long out of the oven, while the marshmallows are still gooey and the chocolate melted. A short trip to the microwave will revive all that are not eaten in the first 10 minutes.
Hope you enjoy. Happy Smoring!! xoxoxox
- 1 cup room temperature butter (2 sticks)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2⅔ cup unbleached all –purpose flour
- 1 ½ cups graham cracker crumbs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces Hershey’s Milk Chocolate Bar
- 6 cups miniature marshmallows
- Heat oven to 350 degrees.
- Spray a 13x9 inch-baking pan with baking spray.
- Beat together butter and sugar until light and fluffy. Add eggs, one at a time, waiting one minute between the addition of the second egg. Add vanilla.
- Add flour, graham cracker crumbs, baking powder, and salt. Mix on low speed until all ingredients are well incorporated.
- Spread half of the dough onto the bottom of the baking dish. Press down well and make sure entire bottom of pan is covered in dough. Reserve other half of dough.
- Bake for 15-20 minutes or until mixture is set. Remove from oven and set aside.
- Using a sharp chef’s knife, cut chocolate bar into ¼ - ½ inch pieces. Sprinkle over baked dough.
- Top with marshmallows.
- Scatter remaining dough over the marshmallows.
- Bake15 – 20 minutes or until chocolate is melted and marshmallows are browned.
- Attempt to let cool for 10 minutes before cutting into bars (but if you can’t stand it go on ahead and dive in!).