Recipe #9: Baked S'Mores

Source:  Baked Perfection via Pinterest

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla 
1 1/3 cups flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350. Grease bottom of **8 by 8 or 11 by 7. 

In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla.

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. 

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 11 by 7 pan]

Spread marshmallow fluff evenly over the chocolate layer.

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.

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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It was a little difficult to press the graham cracker dough into the pan for the bottom layer.  I think if I had used an 8x8 pan, it might have been easier.  I put some milk chocolate chips around the edges of the Hershey bars to fill in the empty spaces.  I don't think it was necessary. 

 

 

 

I used the gallon bag technique for the top layer, but it still wasn't large enough.  I didn't quite have enough dough to cover the entire thing, but once it baked and puffed up, it didn't matter.

 

 

Don't mind the missing piece, my son couldn't wait to try it.

 

I'm wondering if I should have used more marshmallow fluff.  Next time I will use 2 full jars.  It would be easier to spread it then too.  I microwaved the jar of fluff for a few seconds just to make it easier to get out of the jar and spread.   

 

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Ratings
Special Ingredients Needed:   None.
Ease of Preparation:  Average.  The crust was the most frustrating part.  Maybe making it in the recommended 8x8 pan would eliminate that. 
Taste:    Very good. 

Overall:  8 out of 10