Now that the madness and fun of Halloween is behind us, I am looking forward toward holiday baking season and am excited about getting my hands dirty in the kitchen, making some delicious treats. However, I feel a bit wistful and sad that summer has gone. The shadows are already long across the DC landscape and I didn’t really get much time away to just play this summer.
However, I can still recapture some of summer’s fun by making these s’mores cookie bars and pretending to be outside, camping or something. It’s not much, but what the heck – you have to do what you can as the days get short and the cold sets in.
From the Candy USA Web site:
Ingredients:
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 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
- 4 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
- 1 cup marshmallow creme
Instructions:
- Heat oven to 350°F. Grease 8-inch square baking pan.
- Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
- Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
- Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
S’more by terren in Virginia.
