Tuesday, May 10, 2011

S'mores Cookie Bars

It pains me to admit this, but I have never been one for the great outdoors.  For my family, camping meant going to a cabin in the mountains, complete with electricity, a fully functioning kitchen, and furniture...though I still slept in a sleeping bag, if that counts for anything.  During the day, we went hiking in the forests, had picnics in parks, picked plums from trees, and, if we were brave enough, swam in the ice-cold fresh water streams.  At night, we retreated back to the cabin, played board games, and made s'mores, not over a campfire, but in the cabin's fireplace.  I have to admit, I never got my marshmallow in between the graham crackers and chocolate, as I usually ate my charred, gooey marshmallows straight off the stick I toasted them on.

I haven't been camping in a while, in any sense of the word.  One day, David and I will go camping for real, with tents and bug spray and the whole sh'bang.  But until then, I am content to recreate camping memories with these s'more cookie bars.

These are best when cooled but still slightly warm - if it's still too hot when you slice into it, the filling oozes out, but if you let it cool too much, the chocolate re-hardens. 

S'more Cookie Bars
Adapted from Baking Bites

1 cup butter
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 2/3 cups flour
1 1/2 cups graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
4 king-sized chocolate bars
3 cups marshmallow fluff

Preheat oven to 350 degrees Farenheit.  Grease a 9 x 13 pan.

In a large bowl, cream butter and sugar until light.  Beat in eggs and vanilla.

In a small bowl, whisk flour, graham cracker crumbs, baking powder, and salt.  Add to butter mixture and mix until combined.  Divide dough in half.

Press half of the dough into an even layer on the bottom of the prepared pan.  Place chocolate bars over the dough.  Spread marshmallow fluff over the chocolate.  Place remaining dough in a single layer on top of the fluff.

Bake for 30 - 35 minutes, until lightly browned.

Cool before cutting into bars.

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