SMORES BARS – TWO WAYS.

Photo Feb 24, 11 53 31 AM

I don’t know about you, but I am SO ready for some warm weather. I’m thankful to live in Maryland, where we get to experience four distinct seasons in all their glory. But, let me tell you, I am such a summer girl. By the time Christmas is over, I’m ready for sunshine, flip flops, and the beach! Which is why I am GIDDY that daylight savings time was yesterday. This means we are that much closer to my beloved summer time.

This obviously calls for a celebration.

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And what better way to celebrate than with a big, giant, gooey smore? There is no better way. 

Smores scream warm weather to me because usually they involve, well…being outside! And they also usually involve being around a campfire. However, its still far too chilly for that, so I had to improvise and use my good ol’ oven.

OH MY MARSHMALLOW. These oven smores totally trump campfire smores. The graham cracker layers are enriched by the addition of butter, sugar, and vanilla. The marshmallow fluff is a smoother, more even consistency and flavor than regular marshmallows. And then there’s the chocolate. Hershey’s milk chocolate bars are classic, and truly the perfect candy for smores. But I rarely can leave well enough alone…

Along with being a summer girl, I am also a chocolate/peanut butter girl at heart. I’m always looking for ways to get my reese’s fix, and these smores were just begging for some peanut butter! So I simply had to try it.

What’s the opposite of regret? Because that is exactly how I felt after dirtying up these smores with some reese’s cups.

Photo Feb 23, 4 08 52 PM

SMORES BARS

1/2 cup butter, melted

1/2 cup sugar

1/4 light brown sugar

1 egg

1 teaspoon vanilla

3/4 cups graham cracker crumbs

1 1/3 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 king sized Hershey’s Milk Chocolate Bars OR 16 Reese’s Cups

1 jar marshmallow fluff (7 0unces)

Preheat oven to 350. Line an 8×8 pan with non stick foil.

In a large bowl, stir together melted butter with sugar and brown sugar.  Beat in vanilla and egg until throughly mixed.  Next, stir in graham cracker crumbs.  Then fold in flour, baking powder, and salt until just combined.

Divide the dough in half. Press half the dough into a flat, even layer of the foil lined pan.

Next, place your Hershey’s Bars side by side OR Reese’s Cups in rows of 4, on top of the dough.  

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Then, spread your marshmallow fluff on top of the candy.  This can be tricky because the fluff is sticky, but its so worth it!

Place the remaining half of the dough on top of the fluff. Press and spread the dough out, covering the fluff.

Bake for 25 minutes.  Cool for at least an hour.  Devour that deliciousness!

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*Store at room temperature in tupperware for up to 3 days.

TINA’S TIP: Can’t decide which candy to use?  You could make two batches…OR you could use 1 Hershey’s Bar and 8 Reese’s Cups to make your smores bars half and half ;)

Photo Feb 24, 11 53 00 AM

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