Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- August 2010

S'more Cookie Bars

(This recipe has been adapted from the Sept. 2010 issue of Disney Family Fun magazine; pages 10 & 136.)

1 cup granulated sugar

1 cup unsalted butter, softened (2 sticks)

1 egg, large

2 tsp. vanilla extract

1 and 1/2 cups crushed graham crackers (I used plain honey grahams)

1 and 1/2 cups All-Purpose flour (I used unbleached)

3/4 tsp. salt (I recommend kosher)

2 tsp. baking powder

6 - 1.55 oz. Hershey milk chocolate bars (this is six standard size bars)

1 (7 oz.) jar of marshmallow creme (I used Kraft Jet-Puffed Marshmallow Creme, what I had on hand)


Preheat oven to 350 degrees. Grease the bottom and sides of a 9" x 13" baking pan.

In a large mixer bowl, using the paddle attachment, cream the butter and sugar together until fluffy. Add in the egg and vanilla extract, and beat to combine.

In a separate bowl, mix together the graham cracker crumbs, flour, baking powder, and salt. Pour all of this into the butter mixture and beat until well mixed.

Spread two-thirds of the batter into the bottom of the pan. If the batter is quite soft, wet your hands with cold water, shake off the excess water, and pat the batter into place. Over this layer, break up the chocolate bars into small pieces and scatter them evenly. Sprinkle the nuts evenly over the chocolate. Spread all of the marshmallow creme on top of this, again using wet hands to urge the creme into place as best you can. (Overall, this will be a messy procedure, but don't worry about it. It doesn't have to look neat.) Spoon dabs of the remaining batter over the top, and spread them out as best you can to cover as much of the marshmallow as possible. Don't worry about gaps.

Bake for about 30 minutes, until golden brown and the sides of the bars start to pull away from the pan. Let the bars cool in the pan, on a rack, for at least 20 minutes before you attempt to cut into them.