S’more Cookie Bars

April 17, 2012


It’s been a while since my last post.  I’m happy to say it’s because I’ve been busy doing happy things:).

Last weekend I was in Vegas and ALMOST came back a winner:)  I was so hot at the poker table!  I love poker, it’s so liberating.  My heart beat start to pump so fast, my palms get all sweaty as I wait patiently for that winning hand.  I was so good!  That is until my last day.  I was ahead $400 and @#*#@..and I lost it all.  I had pocket jacks and I thought I for sure had the winning hand until my neighbor sitting to my right took all my money with pocket A’s:((((.  Oh, well.  It was fun while it lasted.  Later on I found out this guy is a professional poker player, that’s kinda cool, I guess?

Sunday I finally got back in the kitchen.  I browsed through some of my Pinterest “Sweet!” recipes and came across this one.  It’s from Crepes of Wrath.  It’s an easy recipe and worth a try.


S'more Cookie Bars
  • ½ cup unsalted butter, room temperature
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1⅓ cups all-purpose flour
  • ¾ cup graham cracker crumbs (about 8 graham crackers)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1½ cups marshmallow Fluff (not melted marshmallows because they harden when they cool)
  1. Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.
  2. In a large bowl, cream 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. 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. Don’t worry if it seems thin; the baking powder will allow it to rise.
  4. Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to), then spread the marshmallow Fluff over the chocolate bars. Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.
  5. Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them. Makes 16-20 bars.

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