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
- Preheat oven to 350°F. Grease an 8-inch square baking pan.
- 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.
- 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).
- 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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Love the Pinterest button! This is going on my boards for sure! And you’re right…waiting for it to cool would be almost impossible! Debra