Gooey, rich and insanely delicious, these Gooey S’mores Bars will completely blow you away. So simple to make and so hard to stop eating!
You know those little cooking magazines that are staring you in the face while you’re waiting in the checkout line at the grocery store? Well, I happen to have a lot of them, some are 15+ years old. I have mine lined up in a cardboard magazine holder and they sit on the shelf in my coat closet. (Yes, I’ve resorted to storing some of my cooking magazines there). I love those little magazines and have gotten some of the best recipes out of them over the years.
I decided to pull them out the other day and look through some of them and I ran across this recipe for Gooey S’mores Bars. I made these bars a few times waaaay back when I first bought the cookbook (I think it’s dated 2004). I saw the picture and knew immediately it was time to make them again.
You guys, these are so good it’s ridiculous. Ooey, gooey, chocolatey and rich.
Who says you need a campfire and a roasting stick to make s’mores? These are quite alright in my book.
- 2/3 cup sugar
- 1/2 cup butter or margarine , softened
- 1 teaspoon vanilla
- 1 egg
- 2 1/3 cups graham cracker crumbs
- 1/3 cup Gold Medal™ all-purpose flour
- 1/8 teaspoon salt
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1 jar (7 oz) marshmallow creme
- 1 cup miniature marshmallows
Heat oven to 350°F. Grease bottom and sides of 9x9-inch pan with cooking spray.
In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 1 cup graham cracker mixture. Press remaining mixture into the prepared pan.
Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. These are rich, so cut them small.
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Recipe Source: adapted slightly from an old Betty Crocker Cooking Magazine