2 months ago
S’mores Bars
No campfire? No problem. These s’mores-inspired treats can be made in any weather, any time of year. They’ve got everything you want in a s’more and then some: graham cracker crust, melty dark chocolate, an ooey-gooey marshmallow center and a layer of creamy peanut butter. Bonus: They’re incredibly easy to make.
Here’s the recipe:
- Heat oven to 350 F. Line an 8×8-inch pan with parchment.
- In a stand mixer fitted with a paddle attachment, cream ½ cup softened unsalted butter, ½ cup sugar and ¼ cup packed light brown sugar on medium speed until fluffy.
- Beat in 1 egg and 1 tsp vanilla extract until combined. Add 1 ¼ cups all-purpose flour, 1 tsp baking powder and 1 tsp salt. Crush 7 graham crackers into crumbs and mix in until combined.
- Press ½ of the dough into an even layer on the bottom of the prepared pan. Lift the parchment and dough out of the pan and set it aside.
- Line the pan with new parchment and press the remaining dough into the bottom. Break 2 4-oz bittersweet chocolate bars into squares and evenly space them on the dough. Spread ½ cup warmed creamy peanut butter in an even layer on top.
- Coat an offset spatula with cooking spray and use it to spread 13 oz marshmallow creme on top of the peanut butter. Flip the reserved cookie layer onto the marshmallow and remove the parchment paper.
- Bake for 30 minutes or until golden brown on top. Cool in the pan for 10 minutes, remove from the pan and let cool on a rack for at least 1 hour before slicing. Store in an airtight container for up to 7 days.
