Tuesday, November 15

Smore Cookie Bars


1/2 Cup butter, soft
1/4 Cup brown sugar
1/2 Cup sugar

1 egg room temperature
1 tsp vanilla
1 1/3 Cups flour
3/4 Cup graham cracker crumbs
1 tsp salt

2 King size bars of Hershey Chocolate (8.5 oz) (Celia said she used the smaller bars)
1 1/2 Cup marshmallow fluff

1.  Grease 8 x 8 pan/preheat oven to 350.
2.  Cream butter and sugars; beat in egg and vanilla.
3.  Combine dry ingredients and add slowly to wet.  BEAT A LITTLE.  Divide in half, press 1/2 into bottom of 8 x 8  pan.  Reserve the rest for the top.
4.  Lay chocolate out side by side on the dough.  Spread fluff on top of chocolate.
5. Flatten bits of remaining dough with hands and lay on top of the fluff to generally cover top.  Gaps are fine.  Bake 30 to 35 minutes til lightly browned.  Cool several hours before cutting.  I waited 8 hours

This recipe is from Ginger Daines.  I tasted them at Celia Reeds.  FANTASTIC.  They were cut into 1" squares.  Beautiful to look at and delicious.