If you have a hankering for the taste of a warm, gooey s'more but are unable to sit around a crackling campfire, this easy bar recipe from Betty Crocker will satisfy your sweet tooth and remind you of the great outdoors. The recipe recommends wetting the back of a spoon before spreading the layer of marshmallow creme but I found cooking spray to work much better. In my 12 inch dutch oven, the bars baked for 22 minutes with 12 coals in a ring around the base of the oven, 16 placed around the outside of the lid with 6 briquettes spaced evenly in the center. Keep an eye on them as the marshmallows can brown quickly. Allow them sit for 30 minutes before slicing, it goes without saying, gobble them up while they're still warm for that real campfire treat flavor.
Gooey S'mores Bars
2/3 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 tsp vanilla
2 1/3 cup graham cracker crumbs
1/3 cup all-purpose flour
1/8 tsp salt
1 11.5 oz bag milk chocolate chips (2 cups)
1 7 oz jar marshmallow creme
1 cup miniature marshmallows
Lightly oil or spray 12 inch dutch oven; line with parchment paper if desired.
In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy.
Stir in graham cracker crumbs, flour and salt.
Reserve 2 cups graham cracker crumb mixture.
Press remaining mixture in pan for crust.
Sprinkle chocolate chips over crust; press slightly into crust.
Drop marshmallow creme by tablespoonfuls over chocolate chips.
Wet back of large spoon or spray lightly with cooking spray and use to lightly spread marshmallow creme over chips.
Sprinkle with marshmallows.
Sprinkle with reserved crumb mixture; press lightly.
Bake for 20-25 minutes or until marshmallows are puffed and light golden brown.
Cool at least 30 minutes before cutting into bars.
|Press crumb mixture into parchment lined oven|