salty smores bark

from vanillasugarblog.com

shortbread recipe from pastrychefonline.com


shortbread: 

8 oz. unsalted butter, room temp

½ cup confectioners sugar 

2 cups cake flour 

¼ teaspoon salt


smore toppings:

8-10 ounces good quality milk chocolate chips

3/4 cup +/- mini marshmallows

1/2 - 3/4 cup rough chop graham crackers

pinch or 3 or sea salt

(adding nuts might be a good idea too!)


I used an 8 or 9 inch tart pan with removable bottom; this would work best, if you don't have this

then use an 8 or 9 inch baking pan and spray with non stick spray and/or line with parchment paper.  

In a bowl (stand mixer or otherwise), cream together butter, sugar and salt.

Slowly work in cake flour until well combined. No need to overmix, lumps here and there are fine.

Using wet fingertips, spread dough into pan, making sure to get all the corners evenly.

Place prepared pan into fridge to firm up a bit before baking.  At least an hour. 

If you cover this well enough you can leave it overnight.

When ready to bake, preheat over to 350 degrees.

Bake 21 - 25 minutes until edges are LIGHTLY golden brown.  

Don't look for complete golden brown. 

Make sure to rotate pan halfway through baking too. 

Once it comes out of the oven place the milk chocolate chips on the top, let them melt a bit then spread

with knife or spoon and evenly spread around pan, not getting too close to the edges.

Sprinkle the chocolate with a nice hint of sea salt.

Place on the chopped graham crackers and the marshmallows.   

Using your hand, GENTLY push down the toppings so they sink into the chocolate--

don't push too hard. 

Please let this cool, then harden before slicing into it.

Makes about 15-18 bars; depending on how you slice them.