S'MORE BARS
Once school starts, it can be hard for kids to let go of summer. These great-tasting bars will bring back sweet campfire memories-whether the treats are served for dessert or as an after-school snack. -Lisa DiPrima, Wilton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 251 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 127mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
EASY S'MORES BARS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 30.1 g, Cholesterol 20.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 100.7 mg, Sugar 23.7 g
SMORES COOKIE BARS
I saw this recipe on Hershey's Kitchens website for S'More Cookie bars. It sounds yummy. Just wanted to share.
Provided by ruthwalter
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350°F Grease 8-inch square baking pan.
- 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
- 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
- 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Nutrition Facts : Calories 192.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 26.9, Sodium 144.6, Carbohydrate 31.7, Fiber 0.4, Sugar 17.3, Protein 1.9
SMORE COOKIE BARS
Make and share this Smore Cookie Bars recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8-inch square baking pan.
- In a large bowl, cream together butter and brown 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. Two 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.
- *Note: 3/4 cup crumbs is approximately 7 full-sized graham cracker sheets, whizzed in the food processor until fine.*.
Nutrition Facts : Calories 246.1, Fat 8.2, SaturatedFat 4.8, Cholesterol 28.1, Sodium 155.5, Carbohydrate 40.8, Fiber 0.6, Sugar 23.7, Protein 2.4
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- Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.
- Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.
- Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be tricky since the marshmallow creme is so sticky, but do the best you can to get an even layer. (Sometimes I spray the bottom of a spatula with nonstick spray to spread it around.) Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips will be exposed. That’s ok.
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- Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
- In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.
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