Plus, last week the nurses at Alex's hospital kept asking when his "wife was going to send in more cookies...."
Guess I've been falling down on the job since I haven't sent in goodies since Christmas. Ooops!
Recipe: (from theaprongal found via Pinterest)
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (approximately 5 whole graham crackers)
1 teaspoon baking powder
2 super-sized Hershey's chocolate bars
1 1/2 cups marshmallow fluff
(The amounts above are for an 8 x 8 pan. I made a 13 x 9 pan, so I doubled the graham cracker dough and used 3 Hershey's bars. I did not double the amount of marshmallow fluff.)
Preheat oven. Grease bottom of pan. (However I opted to line it with Reynold's baking wrap - I highly suggest this. An unlined pan would be a nightmare to clean.)
In a large bowl or stand mixer, cream together the butter and both sugars until light.
Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, and baking powder.
Add to butter mixture and mix at low speed until combined. (Since I doubled this part of the recipe, I made two separate batches. Also, if you have the dough hook attachment for your stand mixer - use it here.)
Divide dough in half and press half of mixture into prepared pan. Place chocolate bars over dough. (I also filled in some of the 'crevices' with additional chocolate chips.)
Spread marshmallow fluff over chocolate bars. (And good luck with this part. Ha.)
Place remaining dough (or second batch if doubling) over the marshmallow fluff. This is pretty tricky - Try putting the dough in a gallon size plastic ziploc bag and flattening it with your hands or a rolling pan. Use scissors to cut down both long sides of the bag and peel the bag apart so that it opens like a book. Place the bag, dough side down, over the other three layers and carefully peel the bag away, leaving the dough sitting on top. Carefully spread the dough where it is uneven. (But know that this is a recipe in which presentation does not rate anywhere near as highly as ooey gooey delicious, so go with the flow a bit!)
Bake for 30-35 minutes or until lightly golden brown. Allow to cool at least 30 minutes before removing from pan and cutting. After 30 minutes it will still be nice and gooey but a bit difficult to cut neatly. Neatness can be overrated. Ooey gooey delicious cannot.
Verdict:
Oh. My. Word.
So good. Sinfully, delectably, awesomely, wonderfully yummy!
It isn't the easiest recipe in the world to make. I wouldn't attempt it without helping hands (thank goodness for a husband willing to play Sunday night kitchen assistant and photographer!) because you will be a sticky mess. But it is worth it in the end. Tastes just like the perfect golden-brown, evenly roasted, non-charred s'more of all my summer childhood dreams....
Is it a total replacement for a true s'more? Not really. There is something about the whole campfire experience that is just irreplaceable. But it's a darn good substitute.
Just remember that it's not about presentation or you'll drive yourself crazy trying to evenly spread that gooey stuff.
And have a plan of where the leftovers are going or you might find yourself up at 2 am sneaking an extra bite or two....
Thankfully this was not the case in our house as the remaining treats were shipped off to the staff at the hospital!
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