So here’s the thing, this crazy bipolar weather we’ve been having is majorly confusing my brain. One minute its warm and sunny, the next its dreary, cold and wet. I can’t take it! With the end of the school term coming so soon all my poor little brain wants is summer. NOW! So naturally, what goes better with summer than s’mores?! (The correct answer here is nothing). So there I was, whining about the fact that it was too rainy for a bonfire when wham! I found it. The S’more bar. Seriously, it’s crazy to me that I hadn’t thought of it sooner.
So I went searching for the perfect s’more bar recipe because really, how could I resist? That’s when I came across an amazing food blog called Willow Bird Baking. This awesome little site was home to a TON of great recipes. Honestly, it made it hard to choose one. But I was on a mission, and Willow Bird’s creator Julia had my back with an awesome recipe for Gooey S’mores Bars that I just had to try out.
I’ll admit, I was a little skeptical about whether these tantalizing creations would taste like the real thing, but after experimenting (meaning indulging on one of those bad boys) I can truthfully say that the spirit of s’mores is alive in these nifty little bars. So just because it’s dark, gloomy and awful outside doesn’t mean we can’t have a little pre-summer fun! So break out some PBR, rustle up some of these s’more bars, and light a candle and huddle around it in mock bonfire fashion. While the “fire” might not keep you toasty, the s’mores will surely be tasty so eat up!
Oh My Ganache
Gooey S’mores Bars:
Recipe courtesy of Willow Bird Baking
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff
Preheat the oven to 350°F. Grease an 8-inch square baking pan and create a foil sling: tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the bars from the pan after baking and cooling. Grease the foil as well.
Cream the butter and sugar together in a large bowl until fluffy and pale yellow. Beat in the egg and vanilla. In a small, separate bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Add the dry ingredients to the butter mixture and mix until just combined. Divide the dough roughly in half.
Press half of the dough (using clean fingers is easiest) into the pan. Place the chocolate bars side by side (if they fit; if not, break them and arrange) over the dough such that you have a full single layer of chocolate (about 1/4 inch thick). Glop on marshmallow creme and use a greased offset spatula to spread it evenly across the chocolate. Place the remaining dough on top (to do so, take a small handful at a time and flatten it into a “shingle,” laying these side by side over the top). Bake for 25 to 30 minutes or until lightly browned. Let cool completely in pan before gently using the overhang of the foil sling to lift the bars out of the pan and place them on a cutting board to slice.
When ready to serve, heat each bar in the microwave for about 25-30 seconds and use a kitchen torch to lightly “toast” the exposed marshmallow (optional). Enjoy!