Baked Smores

 

Happy 4th of July everyone! Today is a day to be celebrated with parades, barbecues, fairs, picnics and of course fireworks. As Thomas Jefferson told his wife in a letter about what Independence Day should entail, “It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more”. I decided to celebrate with an American tradition, smores!

Since my Protein Granola Bars were not a huge hit with the fam, I decided to redeem my culinary prowess with this lovely little dream bar. It contains butter and sugar, so of course it will be scruptious. I substituted half of the all-purpose flour with whole wheat flour to make it more “wholesome”. I didn’t have enough Hershey chocolate bars to completely layer the graham cracker crust, so I just threw in some semi-sweet chocolate chips. It worked out just fine.

“This is the best smore I have ever had!” That is what my eight year old had to say about them. We just came back from a camping trip so he has the experience to back that claim up. I too thought they were one of the best bars I have tasted. Oh and the smell from the kitchen was just heavenly. I almost burnt my fingers because I couldn’t control myself when they came out of the oven. It was pure torture having to wait for them to cool.

Baked Smores Bars

Recipe from 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
  • 1 1/2 cups marshmallow fluff

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 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 minutes until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars

What will you be making this 4th of July?

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