Good heavens to Betsy (or maybe Betty? As in Crocker?) . . . these s’mores are the best s’mores I’ve ever eaten. They take the cake! Can I say that? Will that offend cake? I sure hope not because, boy do I love cake. AND s’mores. See, here’s the problem with plain graham cracker s’mores: they are too crunchy and too messy, unless you really are sitting around a campfire . . . and then anything goes. But how often are we sitting around a campfire in real life? We need soft neat s’mores. Enter: baked s’mores. You get a soft yet golden layer of graham cracker cookie on the outside and delicious soft layers of marshmallow and chocolate on the inside. And you can eat it with a fork!
1/2 cup butter, room temperature
1/4 c brown sugar
1/2 c sugar
1 t vanilla
1 1/3 c flour
3/4 c graham cracker crumbs (7 graham crackers)
1 t baking powder
1/4 t salt
3 5-oz. Hershey milk chocolate bars
1 1/2 cups marshmallow crème
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour, graham cracker crumbs, baking powder and salt and mix until combined. Grease bottom of 11 x 7 pan. Press half of dough into bottom of pan. Place chocolate bars over dough, breaking into pieces as necessary to cover dough. Spread marshmallow crème over chocolate. (Marshmallow crème will settle, filling in the low spots, while you prepare top crust.) Flatten other half of dough by placing in gallon-size Ziploc bag and using rolling pin to flatten to 11 x 7 size. Cut away one side of the Ziploc bag. Place dough on marshmallow layer and peel away other side of the Ziploc. Bake at 350°F for 29-33 minutes or until golden brown. Cool and cut into bars.
Source: My cute sister, Jane, pinned it