Thursday, September 26, 2013
It's been a dreary, blah day in NH. It's Jake's last week of vacation, so I thought we'd bake something fun today. I'd tucked these away earlier in the summer, and it seemed like the perfect thing to make together. Sstezel gave me the great tip to microwave the fluff so that it was pourable and it made it much easier to spread. We somehow bumbled the amounts and put the 1/2c worth on the bottom and had much more crumble on top than TOH did. I also used an 11x7 pan instead of a 9x9. Mine baked in exactly 25 mins.
We were in a hurry to sample, so they aren't as neat as the ones on the site, but we didn't care :) The verdict? Jake loves them. Me? While they taste like s'mores, I miss the crunchy toasted marshmallow component of a real s'more. They are very rich, and I would definitely cut the portions small.
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
3/4 cup sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow creme
In a large bowl, cream butter and sugar until light and fluffy. Add
egg and vanilla; beat well. Combine the flour, cracker crumbs,
baking powder and salt; gradually add to creamed mixture. Set aside
1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place
candy bars over crust; spread with marshmallow creme. Crumble
remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a
wire rack. Cut into bars. Store in an airtight container. Yield:
Nutrition Facts: 1 bar equals 213 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 114 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
NOTES : http://www.tasteofhome.com/recipes/s-more-bars