S'mores Bars

Hershey’s Special Dark (Photo credit: Wikipedia)

 S’mores Bars

• 1/2 cup butter, room temperature (half coconut oil)
• 1/4 cup dark brown sugar
• 1/2 cup vanilla sugar
• 1 large farm fresh room temperature egg
• 1 teaspoon homemade vanilla extract
• 1 1/3 cups Graham flour
• 3/4 cup honey graham cracker crumbs
• 1 teaspoon fresh homemade baking powder
• 1/2 teaspoon Himalayan pink salt
• 2 king-sized dark chocolate bars (I.e. Hershey’s Special Dark)
• 1 1/2 cups marshmallow creme/or home made fluff

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together graham flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. 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. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. *Must wait to cool completely. This is unbelievably important but cruel point.  Of course you can do like I did. Leave them cooling on the counter only to find the empty pan and a spoon later.

*Additional note: Sub the flour and graham crumbs for gluten-free almond flour and gluten-free cookie crumbs.

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