a balanced plate with room for dessert

S’More Bars

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It’s funny how something that I love so much can just slip to the back of my head. I apologize, once again, for not keeping up with my blog. After a whirlwind wedding, I fell into the routine of work, prepare for work, eat, sleep, and sometimes workout. I also hate to admit this, but I was making the same old food over and over again. I wasn’t exploring anymore.

I recently recovered from a horrifying 5 days of being sick. The one plus? I got to lay in bed and watch old seasons of Top Chef. It hit me one morning – I love cooking, I love watching other people cook, I love trying new things… why in the world am I not keeping up with my blog?!

I decided to start making more new dishes and challenged myself to not make anything I’ve made before, no matter how good it was. I chose 5 new types of cookies to make for my Christmas packages this year and I’m bringing new foods to work potlucks.

So here it goes. I offer you these S’More Cookie Bars. They are a perfect winter treat if you ever find yourself missing campfires in the summer.

S’More Bars
serves 16

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (about  8 full size sheets)
1 teaspoon baking powder
1/4 teaspoon salt
2 king sized Hershey’s chocolate bars
1 1/2 cups marshmallow creme

  1. Preheat oven to 350°F. Grease an 8-inch 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 the dough into an even layer on the bottom of the pan.
  4. Place chocolate bars over dough in a single layer. The 2 king sized bars should fit perfectly side by side. Break the chocolate  if necessary to fit it into the pan.
  5. Spread marshmallow creme over chocolate with a spatula.
  6. Place remaining dough in a single layer on top of the fluff. This is most easily done by flattening the dough into small “pancakes” and laying them on top of the marshmallow creme.
  7. Bake for 30 – 35 minutes, until lightly browned.
  8. Cool completely before cutting into bars.


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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