Week 9: S'more Cookie Bars

Sooo... it has been brought to my attention that I'm behind on blogging. Really? This is brand new information! Raise your hand if you're not busy during the summer. Huh... I don't see any hands. My point exactly.

I'm busy.

The baking gets done.

The blogging will eventually be done.

Take that.

Okay, enough sass from me. How about something yummy? All the goodness of a campfire s'more without the campfire. And super easy to make. Enjoy! :)

S'more Cookie Bars

Makes 8x8 pan

Recipe from Baked Perfection

1/2 c. butter @ room temperature

1/4 c. brown sugar

1/2 c. sugar

1 large egg

1 tsp. vanilla extract

1 1/3 c. all-purpose flour

3/4 c. graham cracker crumbs (approx. 7 full graham crackers)

1 tsp. baking powder

1/4 tsp. salt

2 super-sized (5 oz. each) dark chocolate bars (I used Ghirardelli)

1 1/2 c. marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350 degrees. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugars 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 well 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. (The recipe I used says that two 5 oz. bars should fit "perfectly" side-by-side, but I had to break them up to fit. And I had to eat one little piece. Quality control, ya know.)

Spread marshmallow fluff evenly over the chocolate layer. I sprayed my spatula with non-stick cooking spray prior to spreading the marshmallow fluff, but it's still a sticky job. Good luck with that. :)

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there, peel the bag up and spread the dough where it is uneven.

Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars. Store in refrigerator to keep the marshmallow fluff from oozing everywhere.