Smores Bars!!

Well well well, it's been a while hasn't it? Thought you'd gotten rid of me? HA! You won't get rid of me that easy.....

I've been busy putting in time at that thing they call a job, and now I have 6 glorious days off to bother you with my latest and greatest successes and fails in the kitchen.  That, and drink wine.

Currently, I am enjoying the aroma of chocolate and marshmallowy goodness while enjoying a beer and my sleeping pups.  I have been asked for the recipe for my Smores Bars quite a few times since their debut.  I brought the pan with me to work with the intention of bringing some home to Ryan at the end of the day.

Not so much.

The pan was devoured and I spent nearly an hour of the afternoon visiting each of our units at the hospital delivering mid afternoon chocolatey treats.  I'm sure my patients were ok.  I think.

I had a little trouble when I went to make these again.  I couldn't find my terrible, shallow, mixing bowls anywhere.  Since they are the only ones I own, finding them was my first step to starting the recipe.  As I made my way around my apartment, I found them one by one....

My project this afternoon. I found it really hard to get the apples and oranges interspersed evenly.  

One of these things doesn't belong here.

Or here:

So, naturally, this happened.

SMORES BARS
adapted from: Lovin the oven


You will need:

• One large bottle of dark Rum for consumption while waiting for the butter to soften
• 1/2 cup butter, room temperature 
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s) (or three regular sized Hersey's bars)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

1.  Preheat oven to 350 degrees.  Grease an 8x8 pan and set aside.  Get yo' butta out of the fridge, set it out to soften for a while.  Make yourself an adult beverage and enjoy.  Take a nap.  Arrange fruit for your table.  (I did all three today - yay me!)  Do whatever you want, but don't attempt to cream the sugars with the butter until it's SOFT.


2.  In a large mixing bowl, cream sugars and butter until it is fluffy sugary goodness.

3. Add egg and vanilla. 

4.  In a smaller mixing bowl whisk flour, graham cracker crumbs, baking powder and salt.  

5.  Add to buttery fluffy goodness, mixing at low speed until combined.  

6.  Press half of the dough into the bottom of the pan.  

7.  Lay delicious Hersey's chocolate bars on top of the bottom layer.  

8.  Spread Fluff evenly overtop of chocolate layer.  Resist the urge to touch it.  I made that mistake and ended up with sticky whiteness everywhere.  Seriously, fluff fascinates me.   So sticky, yet so smooth.  

Seriously, how can you not want to touch it?

9.  Once you have stopped playing with the Fluff, spread the leftover dough overtop.  Best way to do it is flatten sections with your hands, and lay them on.  

10.  Throw it all in the oven, set yo' timer for 30-35 minutes, have another adult beverage and enjoy!

I dove in before they cooled.  Therefore they look like hot messes.  Don't judge them.