S'mores Bars
There are many recipes we've tried over the years with a healthy dose of trepidation. Are people going to like this? Are they going to crave it? The s'mores bars never carried any of these doubts. We knew they were a winner from the beginning. The s'mores bar is comprised of a soft cookie crust, semi-sweet chocolate chips and waves of delicious ( gelatin free) marshmallow fluff. Our secret ingredient that bumps these up from just sweet to spectacular is crumbled, house-made gingersnap cookies. The ground ginger and molasses add a zing that makes you keep nibbling to figure it out. Chances are, the s'mores bar will be gone before you guess correctly.
You may remember our post last week for the Gingersnap cookies. Pull it up in another tab, because you will need it for the s'mores bars; this may seem like a bit of work, but it is worth it. The gingersnap cookie is a wonder on its own. It is not your standard, packaged, brick-like cookie; it's a soft, melt-in-your-mouth, perfectly-spiced gem. I crave it all year round. Similar to the strata, making the s'mores bars is a really fun, tactile experience. Crumbling the gingersnaps, scattering and pressing the chocolate chips, spreading the ooey-gooey marshmallow fluff. This would be a great one to make with kids. They cut best when they are cold, but they taste best at absolutely every temperature; I kid you not, they are delicious every way. If you're going to tackle a multi-step recipe, this is the one, it is the quintessential crowd-pleaser. Happy Baking!
Be Sweet &
See you soon.
Geri
S'mores Bars
yields 12 bars
Ingredients
2 2/3 C Cherbourg flour
1 1/2 C Gingersnap cookies Pre-blended (we process the cookies in a food processor to make a finer crumb)
2 tsp. baking powder
1/2 tsp. salt
8 oz. salted butter
1 1/2 C granulated sugar
2 eggs
2 tsp. vanilla
1 C semi-sweet chocolate chips
1 1/2 - 2 C marshmallow fluff (2/3 of container)
Directions
Prepare and butter a 9" x 13" inch pan and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and sugar together until light and fluffy. Add gingersnap crumbs and mix well. Beat in eggs one at a time, add vanilla; beat well. Fold in dry mixture until well combined.
Separate dough into two parts (make one portion slightly larger than the other). Press the larger portion of dough into the bottom of prepared pan. Sprinkle 1/2 C. of chocolate chips and press down into the dough. Spread marshmallow fluff evenly over the chips, sprinkle the rest of the chocolate chips over the fluff.
Using the smaller portion of dough, roll into balls and place strategically on top, press gently into the fluff. Make sure the fluff is still exposed, it will look marbly and pretty.
Bake at 350°F in a home oven, for exactly 31 minutes.
Get these babies cool before you attempt to cut them.
