If you are a regular reader, then you may have noticed yet another face lift. I'm playing around with another blog theme. I got a little antsy and uploaded the theme without fully understanding it's capability so I'm still trying to figure a few things out – like how to get the About, DIY Projects, Recipe pages to appear.
In the meantime, here is the oven Baked Smore’s bars recipe I mentioned in the Fall centerpiece post last week. I found the recipe on Pinterest from The Apron Girl but but it is orignally from Baked Perfection.
Smores are a family favorite in Fall but it's been too warm to spark a fire. These Baked Smores are a great alternative. I first made these for a Fall picnic but they were gone before I had a chance to try them so I used the blog as an excuse to make them again!
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cups flour
1/4 tsp salt (optional)
3/4 cup graham cracker crumbs (or approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars (we used two bags of the 1 0z. hershey bars because it was cheaper than buying the big bars and I'm
cheap frugal like that)
1 1/2 cups marshmallow creme/fluff
You need a baking dish, I used a square 8×8, but you can use a 9×9 or slightly larger. You'll just end up with thinner smores.
1. Preheat oven to 350. Grease bottom of pan.
2. In a large bowl or stand mixer, mix together butter and sugar until light. Beat in egg and vanilla. 3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. 4. Add to butter mixture to the flour mixture and mix until fully blended.
5. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
6. Place chocolate bars over dough. I let Lily do this step.
7. Spread marshmallow fluff evenly over the chocolate layer. 8. Place remaining dough in a single layer on top of the creme. This gets a bit sticky. I used my palms to flatten it out and place it on top of the marshmallow creme in pieces. Then I pat the dough pieces together.
9. Bake for 30 to 35 minutes, until lightly browned. Be sure to let them fully cool. If not, the graham cracker cookie crust may crumble or the marshmallow cream will seep out. YUM! These were so good that Jacob actually ate his vegetables at dinner every night to have a helping!
Hope you enjoy!