Smore’s Cookie Bars

The best smore I have ever had was after finishing my second leg of the Atlanta Ragnar Trail race this year. It was 4 am, I just finished a 5.5 mile loop through the woods after running like 6 miles earlier that day and only eating trail mix and a pasta dinner. Which sounds like plenty of food when I type it out, but for me in that moment it was not.

The last mile of the loop all I could think off was food. Potatoes. Meat. I distinctly remember contemplating which flavor potato chip I would prefer. FACT: I don’t really like potato chips. Basically, ya girl was hungry and desperate.

So I emerged from the woods, passed off my race belt and headed straight for the bonfire and smore’s station. Because they had a smores station at 4am (REI knew what’s up). I snatched up a Hershey Bar, a marshmallow, a graham cracker and a stick. Some poor souls surrounding the campfire were NOT ROASTING SMORES and were also between me and my meal.

Less than delicately, I shoved my way to the fire explaining ” I just really need this marshmallow toasted”. Lit my marshmallow on fire (I like my smores well charred) and waited until it was ready. Then I smashed it between two crackers and some chocolate and wolfed it down in two bites. It was transcendent. Gooey marshmallow, the chocolate bar still solid, molten only by the now carcinogenic marshmallow. Bliss.

So with these cookies I tried to recreate that moment. How does one recreate the perfect bite that was the result of running far more than normal, at a strange hour, in the middle of the woods,  and a bonfire? smoresageddonLD

Cookie bars were the only option. I thought about individual cookies, making regular smores in the oven, but really there was no other choice. Cookie bars were my best bet.

Graham Cracker laced cookies crust, topped with milk chocolate bars while still warm, then crowned with marshmallows. A quick broil, and your bars are done. You can eat them while still gooey, as pictured above, or wait until they have cooled the next day. The cookies will be soft and chewy, the chocolate returned to its solid state, and the marshmallow still sticky on top. 4am smore’s bliss achieved.

Smores Cookie Bars

  • Servings: 40 1-inch squares
  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 sticks of butter, softened (1 cup)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup granulated sugar
  • 3/4/ cup brown sugar
  • 1 package graham crackers (8 crackers)
  • 6 chocolate bars ( I used Hershey Bars)
  • 40 Jumbo marshmallows

Directions

Pre-heat oven to 375°F.  Put graham crackers in a bag and smash until in about 1/2 inch chunks. Add butter to a stand mixer or large bowl and beat until soft. Add granulated sugar and brown sugar and mix until fluffy. Then add eggs one at a time beating well after each addition. Add vanilla and graham cracker crumbs.

Spread cookie dough into 13×9 inch pan. Use a greased spatula to even the top. Bake in oven for 20 – 25 minutes. Remove from oven and while still hot place unwrapped chocolate bars across the top of the cookies. Then immediately top chocolate with marshmallows. Broil for one minute or just return to oven to brown marshmallows.

Let cool for a few minutes and then serve. These are also quite tasty completely cool.

 

Advertisement

Almond Scented Marshmallows+Shortbread S’mores.

According to the internet, s’mores are the quintessential summer snack. I associate them with fall. Probably because I think s’mores=bonfire=fall.

marshmallows

I cannot remember the last time I made a true s’more, over an open flame, around a campfire with friends. It was probably in high school. S’more latte? Yes. S’more ice cream? Yes. A MoonPie microwaved until gooey? Yes. (1. A favorite college snack, I have not had one in my adult life. Maybe it is time.)

Here’s the thing, the reason why I have not had a s’more in a hot minute. Marshmallows. My feelings towards them are lukewarm at best. They are not something I really ever thought about making at home.Now flash back to me sitting in my dorm eating microwaved MoonPies reading food blogs like the sad fascinating creature I was. I saw a few recipes for homemade marshmallows. I wrote them off as far too difficult, too much work with little reward.

Okay, back to 2017. I am an adult and now I want a s’more. If I am going to have a s’more it will be with dark chocolate and homemade marshmallow. I want it served on the grand daddy of all cookies, shortbread. I dug through my memories (i.e. the internet) and found a recipe on one of my favorite blogs howsweeteats.

Where she uses coconut, I am more of an almond kind of girl. A little tweak of the recipe, substituting one teaspoon of almond extract and one teaspoon of vanilla for her two teaspoons of coconut and omitting the vanilla bean paste resulted in the marshmallow of my dreams.

Another plus, these marshmallows were SO easy to make. I had all of the ingredients in my pantry, and was able to whip them up in 20 minutes, minus the wait time for the marshmallows to set.

The shortbread was also quick. Another recipe exclusively using pantry ingredients, this dessert, while it needs planning, is one that can be made sans trip to the store. I used this recipe from epicurious.

Topping it all off, was some of my favorite dark chocolate. The best thing about this dessert is that you can totally customize it. Use milk chocolate, or whatever sounds good to you. Store bought shortbread would be lovely. Or maybe a chocolate chip cookie! Or the traditional graham. Or a brownie. But definitely try out the marshmallow recipe.

 

s'moreslgd