Saturday, August 27, 2011

Behold... The S'more Cookie Bar!

Okay, I will apologize in advance. This has nothing to do with teaching, but it has everything to do with kids... and adults who love delicious treats. Plus, if you double the recipe to fit into a 13x9 pan, you will get a nifty math lesson out of it. 

This is the BEST summer cookie treat EVER! Heck, make them in the winter too for all I care. I found this recipe at Baking Bites and made it immediately. It got the A-OK from my boys who were all about helping with the assembly. These cookie bars are delicious and gooey when they are warm and chewy good the next day. They will take you back to summer camp and leave you asking for s'more.

S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey bars (as in GIANT movie size)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, 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. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer. Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Now you're talking.

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