S'more Squares

In the summer my sister and I go camping as much as we can in our old army tent, and the awesome part, obviously, were of course, s'mores. I mostly like just roasting the marshmallows by themselves, but the occasional graham cracker sandwich can sometimes be the best treat in

 the world, especially when it's already dark out.

 The next version of s'mores: s'more bars.

S'more bars are a different type of recipe. It's actual baking and mixing and pouring, and it's one of those recipes you can't resist licking at while you do the baking and mixing and pouring. It's a lot like a cookie bar, except it tastes like a s'more. I don't like the type of s'more bar recipe you look up and it calls for fudge brownie mix and JetPuff cream, because that's not a real s'more. With this recipe, the layers are the real deal. So you s'more fanatics out there who feel like adding baking to it, this is definitely the way to go.



Ingredients:

1/2 cup or 1 stick of softened butter

3/4 cup sugar

1 egg

1 tsp. vanilla

1 cup crushed graham crackers (you can just use a bowl or a hammer to crush them in a large Ziploc)

1 1/3 cups flour

1 tsp. baking powder

1/8 tsp. salt

Chocolate: can be candy bars, chips, even m&ms, just some form of chocolate

Marshmallows: Minis, cut up big ones, just smaller

Instructions:

Preheat oven to 350 degrees F and grease a 9 in. square pan.

1. In an electric mixer with the beater attachment or just a normal big bowl with a whisk, cream butter and sugar till it's about the consistency of a cloud.

2. Add the egg and the vanilla to the cloud mixture and beat it thoroughly.

3. In a separate bowl, mix the graham cracker crumbs, the flour, the baking powder, and the salt.

4. Gradually shake the flour mixture into the cloud mixture while the cloud mixture is constantly beating in the mixer bowl, or, if you're using a normal bowl, dump it all in quickly and start stirring till the mixtures are completely incorporated.

5. Set 1/2 cup of the dough aside and press all the dough that's left evenly into the pan. Spread your chocolate over the dough until the dough is about all covered. If you want less chocolate, take some away; if you want more, heap it on till you think it's good.

6. Sprinkle the marshmallows over the chocolate till it's completely covered and more. I usually add more marshmallows then just covered, and if you added chocolate, then definitely add more marshmallows. This is what it looks like before the oven:

7. Crumble the extra 1/2 cup of dough over the top. It doesn't really crumble, but just kind of break it and piece it on. 

8. Put it in the oven for about 25-30 minutes. You want to get the marshmallows to the perfect heat. Let them roast until you see the mallows goldening and slightly bubbling a bit. Then, later, when you eat them after they cool, it gives it the perfect crunch (the squares after the oven):

A closer look:

Don't mind the red stuff; that's just m&ms leaking through. I used those this time. 

Have fun!