Baked S'mores

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 1 Rating
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Ingredients

1/2 c butter, room temperature
1/4 c brown sugar
1/2 c sugar
1 large egg
1 tsp vanilla extract
1 1/3 c flour
1/4 tsp salt
3/4 c graham crackers, crushed
1 tsp baking powder
2 or 3 hershey chocolate bars, super sized
1 1/2 c marshmallow creme

The Cook

Marlene B Recipe
Full Flavored
Camano Island, WA (pop. 16,855)
msmarbi
Member Since Mar 2012
Marlene's notes for this recipe:
Another delicious and gooey recipe found on Pinterest.

This hint sounded like an improvement over the original recipe.

After spreading the first layer of dough, place a piece of wax paper or plastic wrap on it. Spread the second layer on it - it will come out the exact shape of your pan. Set it aside while you layer the fluff and chocolate. Then flip it over on top for the final layer.
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Directions

1
Preheat oven to 350. Grease bottom of pan.
2
In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.
3
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.
4
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. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]
5
Spread marshmallow fluff evenly over the chocolate layer.
6
Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.
7
Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

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Comments

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user Christine Fernandez SuperMom77 - Apr 25, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
user Karen Vandevander KarenV - Apr 25, 2012
Oh wow!!! My kind of bar...LOL Thank you for sharing Marlene. My hips probably won't thank you later, but my taste buds will dance every time eat them. LOL :o)
user Marlene B msmarbi - Apr 25, 2012
Lol.....that darn old hip thing again! :)
user Trony Villa BAKENLADY - Apr 27, 2012
I made these today for a Church Bake sale and they turned out great!, so good it was almost hard to give away. Haha I didn't have the candy bars, so I just used choc. chips, and because that would make it too difficult to spread the marshmallow cream, I used mim marshmallows. I also lined the pan with alum. foil ,hanging over two sides for easy lift out, which is great for cooling and cutting. I also found it easier to line the pan with wax paper first to press out the top layer, remove it and then layer the first 3 layers. Thank you so much for this recipe!!! I was looking for a diffrent one, but this one was MUCH BETTER...
user Trony Villa BAKENLADY - Apr 27, 2012
Sorry, that was Mini marshmallows Heehee...

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