Gooey S'mores Bars

Gooey S'mores Bars

crust/topping:

  • 1 1/2 cups finely crushed graham cracker crumbs
  • 1 3/4 cups all-purpose flour, divided
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons coarse Kosher salt
  • 1 1/2 cups (3 sticks) unsalted butter, cold, cut into pieces

filling:

  • 1 jar (13 ounces) marshmallow cream
  • 2 cups semi-sweet/bittersweet chocolate chips (or chopped chocolate bars)


Preheat the oven to 350 and spray a 9x13 pan with non-stick spray.

In your food processor, combine the graham cracker crumbs, 1 1/2 cups flour, both sugars and salt.  Add the butter, a few pieces at a time, and process until moist and crumbly.  Measure out 2 cups of the crumb mixture and toss with the remaining 1/4 cup flour; this will be your topping.  Set the topping in the refrigerator.

Press the remainder of the crumbs firmly against the bottom of the pan.  Bake for 15 minutes.

Scoop the marshmallow cream onto the hot crust and spread out to the edges (the easiest way to spread it out is to wet your hands and spread it out with your hands; marshmallow cream will not stick to wet hands).  Sprinkle the chocolate over the marshmallow cream.  Sprinkle the reserved topping over the chocolate.

Bake for 20-25 minutes, or until the topping is golden brown.  If the marshmallow cream has puffed up anywhere, just press it back down with a spoon.

Let cool for several hours, then serve warm.


Yields about 35-40 bars.


Recipe from Curly Girl Kitchen

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