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Illegal S’mores Bars

January 16, 2010

There is a certain paradox in my kitchen. One is that, despite my strong local food convictions, sometimes I make assemblage recipes. And, boy, are they good.

After Christmas, I had a lot of marshmallows. I also had leftover s’more supplies from our fall adventure to the South. And the chocolate bars had a certain recipe that I had considered trying.

Last weekend I tried them and determined that these should probably be made illegal unless one plans on sharing them with others–preferably a large group. I actually stood over the pan with a spoon and it was there that I determined the illegality of this concoction. (Justin was gone for the weekend.) I did decide to take them to work and my colleagues loved them.

1/2 C. (1 stick) butter, softened

1/2-3/4 C. sugar (I recommend using the smaller amount, though the original recipe calls for the larger amount.)

1 egg

1 t. vanilla extract

1 1/3 C. whole wheat pastry flour (or white flour, but you can boast about the nutritional density if you use whole wheat)

3/4 C. graham cracker crumbs

1 t. baking powder

1/4 t. salt

5 Hershey’s chocolate bars, preferably Special Dark (or even better chocolate, about 7.5 oz.)

3 C. mini marshmallows

Heat the oven to 350. Butter an 8″ square pan.

Beat buter and sugar until well blended in a large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking power and salt; add to butter mixture, beating until blended. Press half of the dough into the prepared pan. Bake 15 minutes.

Arrange the unwrapped (duh!) chocolate bars over the baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming the top layer. Bake 10-15 minutes or just until lightly browned. Cool completely in pan on wire rack. (Or not.) Cut into bars if you want to do things right.

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