I know, I know.
It’s pumpkin spice this and apple spice that. It seems after Labor Day, everyone is so anxious to get on the fall bandwagon.
But summer is not officially over yet, peeps!
And I am going down fighting. Here in Chicago, summer started late, so Mother Nature owes us. I refuse to put my fall decor up until October. So there.
And lets celebrate our rebellion by making my newest family favorite, these ridiculously delicious S’more cookie bars.
S’more Cookie Bars
Adapted from Sally’s Baking Addiction
Ingredients
1/2 cup butter, softened
3/4 of a cup light brown sugar
1 teaspoon of vanilla
one egg
1 cup flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1 1/4 cup chocolate chunks
7.5 ounces marshmallow cream
Crumble
1/2 cup mini marshmallows
1/2 cup graham cracker crumbs
2 tablespoons of melted butter
2 tablespoons of flour
Directions
Line a 13 x 9 Pyrex pan with parchment paper and spray lightly with nonstick cooking spray. In a medium bowl toss the dry ingredients, set aside. In a large bowl or stand mixer cream the butter with sugar until light and fluffy, then add the vanilla and the egg and whip until creamy. Slowly mix in the dry ingredients on low.
Press two thirds of the graham cracker mixture on the bottom of the pan making and even crust with the palm of your hand.
Next, heat the marshmallow cream in the microwave on half power for 30 seconds or so until it has softened and can pour out of the container without much fuss. It helps to use a spatula that’s been sprayed with nonstick cooking spray to help get the rest of marshmallow cream out. Pushed and spread the marshmallow cream evenly across the crust.
Sprinkle with the chocolate chunks.
Mold the remaining crust dough into flat disks and place them over the chocolate chunks in areas. Don’t be worried that you’re not covering everything. It’s okay if some of the chocolate chunks peek through.
Bake on the middle rack for 25 minutes until things begin to melt and get golden.
Meanwhile make the crumble by mixing the graham cracker crumbs with the flour and the melted butter by using a fork and your fingers. Pull out the pan for a minute and sprinkle the bar cookies with the crumble mixture and top with the mini marshmallows. Bake in the oven for the last 10 minutes of baking. Bake only until the top marshmallows you just sprinkled start to melt and the crumble begins to set.
Take out of the oven and cool for 10 minutes then pull the parchment out of the Pyrex dish and place on a cutting board. Flatten the paper and cut the bars into squares while it’s still warm then let the bar cookie set and cool completely. Store in an airtight container for one week-but they won’t last that long!
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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