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.
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
- Preheat oven to 350°F. Grease an 8-inch baking pan.
- In a large bowl, cream together butter and sugar 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 combined. Divide dough in half and press half of the dough into an even layer on the bottom of the pan.
- 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.
- Spread marshmallow creme over chocolate with a spatula.
- 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.
- Bake for 30 – 35 minutes, until lightly browned.
- Cool completely before cutting into bars.