Tuesday, October 8, 2013

S'more bars

Graham crackers have not made it to the UK yet, so of course s'mores don't exist here either.  They are one of those things I did not eat often in the states, however as soon as I can't have them...

One of my class mates brought over these soft graham cookies last summer and they were delicious!  I hadn't realized that baking a cookie with the flavor of graham crackers was soo easy (homemade graham crackers just didn't seem worth the effort).  These cookies are definitely worth making and eating on their own - but of course I figured they might be improved by adding in chocolate and marshmallows.

I tried a few variations of stuffed cookies, then found that a bar cookie was less effort, and allowed a better distribution of chocolate and marshmallows in every bite. Luckily none of my friends complained at having to try 4 or 5 variations of these cookies over the last few weeks... I used milk chocolate in my last edition, to make it more similar to the S'mores of our childhood - but they are also delicious with a dark chocolate, if you want a more adult version.

S'more Bars
adapted from mykitchenaddiction

170 grams (3/4 cup) unsalted butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup honey
1 tsp vanilla
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour

3 cups (150 grams) mini marshmallows
200 g milk chocolate chopped up (or 1 cup chocolate chips)

1. Cream the butter and sugars together.  Mix in the egg, then mix in everything but the flour (honey, vanilla, cinnamon, baking powder, baking soda and salt).  Finally mix in the flour.
2. Cover and chill the dough in the fridge for at least 30 minutes.

When ready to bake: Preheat the oven to 190c (375 f) and line a 9x9 pan with one strip of parchment, that goes up two sides of the pan.
3. Split the dough in half.  Place one ball of dough between two sheets of baking paper/parchment, and roll it to about a 9x9 square.  Place this square on the bottom of your pan.
4. Sprinkle the chocolate across the bottom layer of dough, then cover in marshamallows.
5. Roll out the other half of dough to a 9x9 square, and lay on top of the marshmallows, making sure it reaches into the covers.
6. Bake for 18-20 minutes - till the top is golden.  Cool in the pan on a wire rack.  When its cold, lift it out by the overhanging parchment, and cut it up with a sharp knife.

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