S'more Bars

I was chattin it up with a friend last week about my sudden urge to buy a tent. And go camping. On the beach. And that, of course, reminded me how bad I'm pretty much always craving s'mores.

Unfortunately, I don't have a grill and I'm kind of scared of flaming gas stovetops. So my best option was to whip up a fat pan full of s'mores!

These bars have a nice thick layer of homemade graham cracker, smothered in a thick layer of marshmallow and coated with creamy ganache. The only thing they're missing is a little charcoal stuck in the mallows. But maybe that's not such a bad thing...

S'more Bars [click to print]
Makes about 25 squares


For graham cracker crust

• 1-1/3 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 c. unsalted butter
• 2 T. plus 2 tsp. honey
• 2-1/2 T. whole milk
• 1 T. vanilla extract

For marshmallow fluff

• 2 egg whites
• 1-1/3 c. light corn syrup
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1-1/3c. powdered sugar

For the chocolate layer

• 2 c. milk chocolate chips
• 1/2 c. heavy cream

Preheat oven to 350 F. Line 9x9 or 8x8 pan with parchment paper or generously coat with nonstick cooking spray and set aside.

Whisk together flour, sugar, soda, salt and cinnamon in bowl of stand mixer. Fit mixer with paddle attachment and beating on low speed, add butter. Continue beating until mixture looks like coarse meal.

In a separate bowl, whisk together honey, milk and vanilla. With mixer still on low speed, add to flour mixture and continue beating until just combined. Press dough evenly into bottom of pan.

Bake 20-25 minutes or until lightly browned. It should be a little firm to the touch. And it will smell amazing. Allow graham cracker crust to cool in pan on wire rack while you prepare marshmallow layer.

In large bowl, whisk egg whites until frothy. Add syrup, vanilla and salt. Beat with mixer on high speed until thickened (about 10 minutes). Reduce mixer to low speed and beat in powdered sugar. Add vanilla and mix until combined. Spread marshmallow fluff over graham layer. If you spray a spatula with cooking spray it's a little easier to spread.

Place chocolate chips in medium bowl and set aside. In a small saucepan, bring cream to a simmer over low heat. Pour hot cream over chocolate and allow to stand for 1-2 minutes. Stir or whisk mixture until chocolate is completely melted and texture is even. Pour over marshmallow layer and spread evenly. Allow to set in fridge until firm.

Source: Base adapted from Cherry Tea Cakes; Marshmallow adapted from 6 Bittersweets

Peep Brownie S'mores

I know Easter is about far more than pastel colors and plastic eggs and sugar covered sugar treats, but when I see those Peeps on the shelf, I know it's Easter in America! And while I'm admitting my shame, I'll tell you like it is: I'm an eye-eater. Bite off those beady little eyes and then nibble off the tail. After that, it doesn't really matter if you inhale the entire body in a single bite because those Peeps have been reduced to a sugary marshmallow blob at that point.

These sugar-laden bars are basically upgraded s'mores. Normal s'mores, as any normal person can attest, are pure deliciousness served on a crunchy bed of graham cracker. Now look at that graham crackery, chocolatey, Peepy goodness! I dare say that these s'more are just a little more exciting with their neon animal-shaped counterpart sitting atop a dense brownie and graham cracker crust.

The only bad thing is their eyes kind of melt away during the baking. But it's totally worth it.

Peep S'mores [click to print]
Makes about 20 squares


For Graham Cracker Crust

• 1-1/2 c. graham cracker crumbs (about 1 sleeve graham crackers, crushed)
• 1/3 c. sugar
• 6 T. unsalted butter, melted

Preheat oven to 375 F. Line 8x8 pan with parchment paper and set aside. 

Combine all ingredients in bowl and mix until evenly combined. Press mixture into pan with the back of a spoon and bake for 7 minutes. Remove from oven and reduce heat to 325 F. 

For Brownie Layer

• 10 T. unsalted butter
• 1-1/4 c. sugar
• 3/4 c. plus 2 T. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs, cold
• 1/2 c. flour
• 20 Peeps

In medium saucepan, combine butter, sugar, cocoa and salt. Stir on low heat until butter is melted and mixture is hot, but not boiling. You should be able to stick your finger in it (and lick it) and not cry. It's going to look kind of grainy and that's okay.

Remove from heat. Stir in vanilla. Beat in eggs, one at a time, incorporating well between each addition. Stir in flour; when combined, stir vigorously about 40 strokes. Pour batter over crust and bake for 25 minutes. Remove from oven and gently press peeps on surface, about one peep every two inches. Return to oven and continue baking about 5 minutes. Remove from oven and allow to cool just enough to eat while still warm.

Source: Inspired by Busy Mommy; Crust adapted from Make and Takes; Brownies adapted from Sis Boom Blog