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March 20, 2015

s'mores bars.

I saw these s'more's bars on Pinterest back in the summer, and I knew that I should save them for sometime during the winter since it's not exactly prime time for fires and fresh s'mores. These were super easy to make, and a really cool play on the classic s'more.// 1 1/4 C flour
// 1 C graham cracker crumbs
// 1/4 tsp. baking soda
// 1/4 tsp. salt
// 1/2 C unsalted butter
// 1/2 C packed light brown sugar
// 1/4 C granulated sugar
// 1 large egg
// 1 tsp. vanilla extract
// 2 XL Hershey bars
// 1 (7oz) jar marshmallow fluff1// Mix together flour, graham cracker crumbs, baking soda, and salt and set aside.
2// Combine butter and sugars together in a bowl, and once mixed add in the egg and vanilla.
3// Add in the dry ingredients, and mix until completely combined.
4// Line a square pan with parchment paper, and layer half of the dough on the bottom of the pan.
5// Spread an even layer of marshmallow fluff across the first layer of crust, followed by the two hershey bars.
6// Layer the rest of the crust dough on top of the chocolate, doing your best to seal in all of the marshmallow underneath (it will expand when hot, which caused some cracks in the thin parts of the crust for me).
7// Bake for 30-35 minutes on 350*F, or until crust edges brown.
8// Let cool completely (seriously, all the way) before cutting into bars.My only issue with this process was the thinness of my crust. The whole square should be the size of the two Hershey bars pushed together, so try to spread the crust only as wide as that, no thinner. The marshmallow creeps its way through the thin parts of the crust because when it gets hot it starts to explode a little bit. But even if that does happen, just cut along those natural cracks if possible, and you should be good to go. These were delish, and took about 45 minutes between prep and baking time.

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