Last weekend I attended the most beautiful wedding at an amazing winery out in the Sonoma Valley. The winery is built on a bluff overlooking the valley, rolling hills and miles of grape vines. Everything about the wedding was fantastic, right down to the food.
One of the different desserts offered (yes, they had more than one dessert!) was a DIY S’mores bar set up over an outdoor fire-pit, complete with servers handing out marshmallows on wooden sticks, graham crackers and different chocolates for guests to choose from.
I decided to try and recapture the fun of the s’mores bar with these S’mores Cookie Bars. These tasty bars encompass all the great flavor of traditional s’mores but you bake them up in the oven and cut them out into easy-to-eat pieces.
I think these would be terrific at a BBQ (I’m thinking 4th of July!) and you can easily make these in advance. I followed all the instructions except that I used salted butter, cinnamon graham crackers and semi-sweet chocolate chips. Here is how you can make your own:
You can find the entire recipe here. Start by preheating the oven to 350 degrees. Line a 9″x13″ baking pan with foil and spray with Pam. Set aside.
If you are making your own graham cracker crumbs (I used cinnamon graham crackers), grind in the food processor until fine crumbs appear. Whisk graham cracker crumbs, flour, baking powder and salt in a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat the butter and brown sugar until fluffy.
Add the eggs (I also added 1 teaspoon of vanilla extract) and beat until well combined.
Add the flour and beat until a dough comes together. Transfer half the dough to the prepared pan and press evenly over the bottom of pan.
Scoop out the marshmallow fluff and spread evenly over the dough. Sprinkle the chocolate chips (I used semi-sweet chocolate chips) over the marshmallow fluff. Scatter clumps of the remaining dough randomly over the top of the chocolate chips.
Bake until golden brown, around 30 to 35 minutes. Let pan cool completely before removing the bars.
I recommend chilling the cooled bars in the refrigerator for 1 hour before cutting into squares of triangles.