S'more Love

We're smack dab in the middle of November (where did the year go?) and I'm making s'mores! Wacky, I know, but s'mores aren't seasonal to me. They're a perfect treat during the warm summer months around the campfire, but they're perfectly acceptable in the Fall too. And just for the record I've never had a s'more around a camp fire. If I'm having a craving then I just toast a marshmallow with my blow torch, or I use my gas burner to get the job done. When I'm feeling lazy, the microwave works just fine.

This is a s'more bar and while it has all the components of a traditional s'mores but it was different. It was more sophisticated in presentation but I don't think it's nearly as fun as a gooey Jet-Puff marshmallow stuck between two crisp graham crackers. Though it is a portable treat and it gets bonus points for that. The flavors were delicious, but for me, what makes the s'more is the charred marshmallow. These bars used marshmallow fluff, and I missed the burnt bits. I like burnt bits :-)

Don't let my opinion of these bars deter you from making them. Many people love them and they are awesome right out of the oven when they're piping hot and the chocolate is molten. That first stolen bite was the best, especially with an ice cold glass of milk. If I make these again I'd bake them just a couple minutes longer to toast up the graham topping a little more- I think mine were a tad underbaked. If you make them, let me know how you like them! BTW, is anyone else still out of whack from the time change?

S'more Bars from Lovin' From The Oven

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• 1/2 cup butter (1 stick), room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 5 regular Hershey's milk chocolate bars or 2 king-size bars
• 1 1/2 cups marshmallow creme/fluff (7 1/2 oz. jar)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

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

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough breaking the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together like patchwork).

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