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S’more me to my soul

s'more bar cookies

Lucky us, we got a snow day today. I guess if you grew up in the city or in a balmy part of the world you might not have experienced the pleasures of a snow day. But I’m sure you can imagine…a day just like every other day, filled with appointments, to-do lists, and obligations, then suddenly…it’s all called off on account of snow. Oh, happy day!

I took advantage of my unplanned day off to craft a new bar cookie, one I’ve been contemplating ever since I made those marshmallows. LAmonkeygirl’s comment about deconstructed s’mores got me to thinking about a s’more bar cookie. I searched the internets to see what was out there and all the recipes were miserably disappointing and involved a chocolate chip cookie base. That just didn’t sound like a s’more to me.

I started with a standard graham cracker crust. Then I added a layer of milk chocolate. Yes, I could have used bittersweet, but honestly, those s’more I had as a kid were made with Hershey’s milk chocolate and I wanted to stay true to that experience. After the chocolate melted I added a layer of my marshmallows. Back into the oven until they were all melty and soft then I topped it off with buttered graham cracker crumbs and I let that bake for a bit. When it came out it had melted all together and look really gooey and good.

cookies

The results are heavenly…a chewy, buttery, chocolaty treat that is sure to bring back memories of campfires, friendship bracelets, and kumbaya. But really these are so much better…no nasty mosquitoes, outhouses, or poison ivy. These s’mores are right at home on a cold winter day.

S’more bar cookies
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted
Another ½ cup of graham cracker crumbs
3 tablespoons butter, melted
10 ounces milk chocolate
Marshmallows

Put the first three ingredients in a 11” x 9” baking dish. Using a fork or your fingers mix this together well and then press it into the dish so it is flat and level. Bake at 350° for 7 minutes or until it begins to brown on the edges.

Crush 8 ounces of milk chocolate into little bits and distribute them evenly across the surface of the crust. Put the dish into the oven for 5 minutes or until the chocolate has melted enough to be evenly spread across the crust.

Once the chocolate is spread about add enough marshmallows to cover the chocolate. Put the dish back in the oven and allow it to cook for 5 minutes or until the marshmallows puff up and turn golden brown on the edges.

Remove the dish from the oven and spread the marshmallows so they evenly cover the surface. Combine the remaining butter and graham cracker crumbs and spread them across the surface. Bake for 10 minutes or until it looks golden brown, bubbly, and gooey.

Printable recipe

December 11, 2007 | Filed Under baking, chocolate, cookie, food, recipe, sweets 

comments

8 Responses to “S’more me to my soul”

  1. Bri on December 11th, 2007

    These look so tasty! I’ve been wanting to experiment with making vegetarian marshmallows using agar agar, and this looks like just the recipe to try it out on. It’s so fun to reinvent an favorite standard recipe. Thanks for the inspiration!

  2. JEP on December 11th, 2007

    Oh so delicious looking :)

  3. Meg on December 14th, 2007

    I can’t wait till my kids get home for the holidays so we can try these. I know they’ll be a big hit.

  4. Bipolarlawyercook on December 15th, 2007

    This looks amazing. I found your site when googling Dorie Greenspan’s Chocolate Armagnac Cake. I will be back!

  5. Matthew on December 23rd, 2007

    I tried the recipe the yesterday for a party, and needless to say, there were no leftovers. I had at least one person as me if I’d gotten the recipe off of the Food Network.

    So great stuff, definitely a recipe I’ll be using again ^_^.

    Matthew

  6. Crys on January 20th, 2008

    I’ll be trying this as well. Question, though, is the bar in the picture as it presents after baking, or did you layer one on top of the other?

  7. vanessa on January 20th, 2008

    Crys, they are bakes and they are layered. Enjoy.

  8. Katie on April 7th, 2008

    These are FABULOUS!
    Everyone I force-fed them to loved them, too.
    Thank you so much for the recipe :-)

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