Flower and Sugar

Super Simple S'mores Bars

Matt and I recently went to Boston to visit his family. When we go to visit the Margolis Family we like to bring treats! I tend to bring bars or sturdy cookies as they hold up on the plane trip a little better. I let Matt look through the list of sweets I have bookmarked to try and this is what he decided on. As a bonus it was a pretty quick treat to whip up and a one bowl bar.

The first night we tried them, I thought they were a little too sweet. But once they had fully cooled and I had one the next day, they were more balanced to me and I loved the chocolate and marshmallow crème together! A great and easy s’more bar! They were a big hit with Matt’s family too – they were gone before we left!

Recipe (As seen on Tracey’s Culinary Adventures From Taste of Home

  • 1/2 cup room temperature butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • A pinch of salt
  • 5 milk chocolate candy bars (1.55 oz each)
  • 1 cup marshmallow creme

Preheat the oven to 350F. I lined an 8x8 inch baking pan with tinfoil. You want a little tinfoil to hang out on the sides, it makes it much easier to get the bars out and to cut them. Spray tinfoil with cooking spray.

Cream together the butter and sugar. Add the egg and vanilla and mix until incorporated. Add the flour, graham cracker crumbs, baking powder, and salt.

Reserve about ½ cup of the dough, press the rest of the dough in an even layer on the bottom of the pan to make a crust. Top the dough with an even layer of the chocolate bars. You will need to break up the chocolate bars to have an even layer of chocolate. I didn’t use most of the 5th chocolate bar, but you do need five to cover all of the bars. Spread the marshmallow crème over the chocolate bars and crumble the reserved dough over the top.

Bake the bars for about 25 minutes, until the topping is golden brown. Let the bars cool completely before cutting. Cut into 2 inch bars to get 16 bars. It may be easier to refrigerate the bars a bit before cutting, but I cut them when they were still a little warm and it was fine for me.

Makes 16 bars

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