Recipe: S’mores Cookie Bars

I think I totally jinx myself when I say that there will be a Friday post.  Mostly because then there isn’t.  And tonight wasn’t looking so good for follow-through, but I’m making it just under the wire.

Earlier this week, on a night that we foraged in the refrigerator and fashioned dinner from leftovers, Nick and I made dessert.  What better way to use the extra time?  And having someone else deal with the stickiness of a recipe that calls for a jar of marshmallow fluff totally didn’t color my willingness to let him help.  At all.  Swear.

Graham crackers.  Butter.  Chocolate.  Marshmallow fluff.  I’m not sure you can go wrong.  Except if it adds up to much sweetness, and I’ve got to be honest, I thought it did the first night.  I had half of a piece and wasn’t interested beyond that.  The kids ate all theirs.  And the next night.  And the next night.  I went back and had another piece, and while I still think it’s really sweet, I warmed up to it much more, which is how it ended up here.  Apparently it took me four days to like it.

Excuse the picture.  Eleven pm at night.  On the stove.  With the stove overhead light.  Doesn’t  really spell the natural lighting you need for pictures.  But it was either that or no photo or no post.  So I went the sub-par photo route and hope to distract you with more fun, much more excellent photos below.

This weekend?  Boston bound, baby!  No post Sunday, but I’ll be back here Monday night.  Promise.

xoxo

July 22, 2011 – Bonus Photos

When Mystic sees a good sunset, he’ll sometimes text me the picture. This one I spotted tonight with my very own peepers. I could seriously spend hours looking at the sky, sunset or not. Except, you know, it doesn’t really pay the bills. So a quick glance here and there works wonders.

We totally should have added “sprinkler fun” to the Summer Bucket List. Because we totally took care of that tonight.

S’mores Cookie Bars
Recipe courtesy of Lovin from the Oven

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)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

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 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.