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  • Ola Hegmann

    Baked #recipes cooking #cooking tips| http://decorated-cookies-glennie.blogspot.com

  • Brandon Bastian

    Baked s'mores bars. Made these last night. They were okay, but the graham cracker crust was too sweet for my taste, and overbalanced against the chocolate. The recipe also calls for too much fluff. I would double the chocolate next time (graham-chocolate-fluff-chocolate-graham) and drop some of the sugar from the crust--possibly altering the makeup of the top and bottom for some mild variety.

  • Michelle Mefferd

    baked smores Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (approximately 7 full graham crackers) 1 tsp baking powder 1/4 tsp salt 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) Directions Preheat oven to 350. Grease bottom of **8 by 8 or 11 by 7. **Note, I have only made these in an 11 by 7 and a reader who made them in an 8 by 8 said she thought the marshmallow was too thick in that size pan. I personally loved the thinner bar in the 11 by 7, but you can do whichever you prefer, the only difference is adding an additional large Hershey's bar as seen in my pictures above. In a large bowl or stand mixer, 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 dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 11 by 7 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

  • Brittney Herald

    Baked S mores

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