Cookies, good. S'mores, good. S'mores cookies, GENIUS! The concept is simple, but the results are outstanding! They taste better than smores in my opinion. For those of you who prefer the chewy cookie to the crispy cookie, this is for you. Imagine eating a smore, but instead of having a hard, crispy graham cracker on the bottom you have a chewy graham cracker flavored cookie! The bottom and top layers are basically a cookie dough with the addition of graham cracker crumbs. Hershey's bars and marshmallow creme/fluff (the kind you buy in a jar, NOT actual marshmallows) are sandwiched in between.
And while we're on the subject, lets talk about marshmallow fluff. What a mess! I had the hardest time getting the marshmallow creme to spread. I ended up with marshmallow webs extending from the spatula, to my fingers, to the sink. (If you have any tips, please send them my way). In the end I worked it out. And the verdict? Well worth it! These s'mores bars are sure to impress!
One more thing, these are best right out of the oven when the chocolate is still melty and gooey. They also reheat great in the microwave. Just zap 'em for about 10 - 15 seconds! Enjoy.
Recipe from: Lovin' From the Oven
Ingredients:
- 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 milk chocolate bars (e.g. Hershey’s)
- 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 no more than 1/4 inch thick. 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.
19 comments:
I agree - genius!
I've never worked with marshmallow fluff, but how about spraying spatula or hands with non stick cooking spray like Pam?
WOW looks DAMN good!! This would not last long in this house!
For the record, those cookies were brought into my office of 10 people and gone within 4 hours. There were a few people left in smores comas.
Cookienurse - That's a great idea! I'll definitely try that next time.
Cathy - They didn't last long here either. (See husband's comment below yours)
Ross - Thank you (and your office) for being my cookie testers. I know it's a tough job :P
These look awesome, we love smores!
I just made these yesterday, and they were delicious!
This sounds amazing. I am sending the recipe along to my resident chef for her to make promptly upon my return to the States.
these were great! i put the fluff in a ziploc bag sprayed with pam, and piped it out like frosting, spreading out from there. was easier for me. i also substituted about a cup of nutella instead of the hershey bars, that way the chocolate stays soft even after they are no longer hot. thanks, this has become a new favorite!
I had a really hard time cutting them out of the pan nicely. mine looked like smore clump not bars. How did you do it? I must be doing something wrong?
OMG I have been craving smores and don't have access to a fire, this should get me through my cravings I will have to try it soon. Thanks :)
good lord i have to try this. with fluff-- try immersing the jar in a pan of hot water, it will soften the goo a little bit. i love the "pipe it from a ziploc" trick, that is even better.
Looks delicious!! When working with melted marshmallow or fluff, I always use a cup of water to dip my utensil in before spreading. If you continue to dip, then scoop and spread, dip again and scoop and spread, it works pretty easily.
I wonder if you could slightly nuke the fluff in the microwave, making it ever-so-meltedy, in a way that you could sort of pour it on?
These look SO yummy!! Could you try using those "flat" marshmallows they just came out with for s'mores??? or do you have to use the "fluff"
I cannot wait to try these!
Try putting the marshmallow fluff into a pastry/icing bag and then squeezing it onto the chocolate rather than spreading it with a spatula!
You might want to try microwaving the marshmallow fluff for a few seconds... it will get real puffy right out of the microwave, work quickly before it settles back to its original state. It may be easier to spread. Hope that works!
Holly Mae- Medina, Ohio
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