S’mores Bars

Notes

• For a 9” x 13” pan, bake for 27 minutes at 350 °F, adding reserved marshmallows 2-3 minutes before the end of the baking time.
• You’ll need a bigger bowl than you think.

Ingredients

• 1/2 cup unsalted butter (1 stick), melted
• 1 cup (200 g) light brown sugar, packed
• Pinch of salt
• 1 large egg
• 1 tablespoon (15 mL) vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 5 full-size graham crackers, roughly chopped (about 2 cups)
• 1 heaping cup (60 g) mini marshmallows, plus 1/2 cup (30 g) for sprinkling
• 1 cup (180 g) semi-sweet chocolate chips

Steps

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Cream butter, sugar, and salt together until smooth. Add the egg, then the vanilla.
3. Add the flour and stir until just combined, don’t overmix.
4. Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
6. Bake for about 20-22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color.
7. Top with reserved mini-marshmallows and bake for an additional 1-2 minutes until marshmallows have begun to melt.
8. Allow bars to cool in pan for at least 30 minutes then refrigerate for 2 hours before slicing. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Source

https://www.averiecooks.com/soft-and-gooey-loaded-smores-bars/