Cookie

S’more Bars

 

From Linda Cicero’s Cook’s Corner Column

Cookie

S’more Bars

1/2 cup (1 stick) butter, at room temperature

1/4 cup brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

2 (2.6-ounce) milk chocolate bars, or equivalent

1 1/2 cups marshmallow cream (from a jar)

Grease an 8-inch square baking pan. Heat oven to 350 degrees.

In a large bowl, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Press half the dough into an even layer in the bottom of the prepared pan. Place chocolate bars over dough. (Two king-sized Hershey’s bars fit perfectly side by side. If using other chocolate break to fit in a single layer no more than 1/4 inch thick.) Spread marshmallow cream on top with hot, wet spoon. Place remaining dough in a single layer on top.

Bake 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 3 dozen.

Per serving: 122 calories (30 percent from fat), 4.1 g fat (2.4 g saturated, 1 g monounsaturated), 13 mg cholesterol, 1.1 g protein, 20.4 g carbohydrates, 0.3 g fiber, 69 mg sodium.

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