I Want S’More Bars

  Fall is here! Bringing with her, crisp air, crunchy leaves and jackets.

  When the Foodie in me thinks of Fall, I think of Apple Cider, Corn candy, Casseroles, Homemade Bread, Pumpkin everything: cookies, bars, cakes, cheesecakes, and last but not least…..

S’MORES!!!!!!!!!!!!!!!!!!!

050

  We host a Bonfire every October for our Sunday school class (50 of us last year!!!! Woah!) and I usually get my S’mores fix then. 017

Or, sometimes I get a fix mid-winter, like January, during a very long ice storm that kept us holed up for DAYS, huddled next to the fire.  What better activity to pass time then to make some S’mores!!!!

047052058056

  I am not a food trend kinda gal, but apparently S’mores stuffed cookies, bars, & pizzas were all the rage this summer. Huh! Who knew?

  Trendy or not, this recipe is perfect for those in-between S’mores cravings, when no bonfire or open fireplace is available to you……

I Want S’More Bars

from Chemically Inclined

2/3 cup butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi sweet chocolate chips
5 oz mini marshmallows
3 regular sized Hershey’s bars, broken into rectangles
16 graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line jelly roll pan with parchment paper. Break crackers into squares and place
side by side in your pan.

In a medium bowl, whisk together the flour, baking soda, and cinnamon to combine. Set aside.

In your mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (cold is easier to work with)

Place tablespoons of dough on graham crackers, press until crackers are completely covered.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.  Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.

Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

  DIG IN! These are seriously AMAZING! The graham cracker base is a really nice touch, totally different from other S’mores recipes I have made in the past.

Have a fantastic weekend!

Coming MONDAY:  Photos from my first-ever, all by myself Wedding. 

{biting nails}

~T

This post linked to:

Hugs & Cookies

This Chick Cooks

 Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show