Want S’more Summer?

Photo by Ellie Dean ’27.

Fall might be upon us, but these bars will transport you right back to a summer evening by the fire! It’s safe to say these bars are so good, you might just have to finish them all by yourself. With eternally gooey marshmallow fluff, as much chocolate as your heart desires, a thick, buttery graham cracker cookie base and, of course, lots of sugar, there is no better treat to get you through a long week of tests.

Ingredients:

  • ½ cup salted butter, softened
  • ¾ cup (175 g) dark brown sugar
  • 1 large egg at room temperature
  • 2 tsp. vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1 ⅓ cups (140 g) graham cracker crumbs
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cornstarch
  • 1 ½ cups milk chocolate chips
  • 7 oz. marshmallow fluff

Instructions

  1. Preheat oven to 350℉. Line an 8-inch square metal pan with parchment paper.
  2. In a medium bowl, whisk together the flour, corn starch, salt, baking powder and graham cracker crumbs.
  3. In a large bowl, using a handheld or stand mixer, cream the butter and brown sugar until well combined.
  4. Add the egg and vanilla extract. Mix on high speed until the dough lightens in color;  scrape down the sides of the bowl as needed.
  5. Add the dry ingredients and fold in until just combined.
  6. Press two-thirds of the dough into an even layer in the prepared pan.
  7. Sprinkle a layer of chocolate chips over the dough. Using two spoons, place dollops of marshmallow fluff over the chocolate and spread the fluff into an even layer using the spoons or a knife. Sprinkle another layer of chocolate chips over the fluff.
  8. Split the remaining dough into four chunks and flatten each into a disk. Place the disks over the fluff, leaving small pockets exposed.
  9. Sprinkle the remaining chocolate chips over the top.
  10. Bake for 25-27 minutes and rotate the pan at about the 15-minute mark.
  11. Let the bars cool in the pan for at least 30 minutes before removing them to cool completely on a wire rack. Cut into squares and enjoy!

Notes:

  • For extra fall flavor, add ¼ tsp. cinnamon to the dry ingredients.
  • Store in an airtight container at room temperature for up to one week, or in the freezer for up to three months. Thaw frozen bars in the refrigerator overnight.
  • Place one bar in the microwave for 20-25 seconds for a warm, gooey treat.