Last week I bought a box of graham crackers, a 6-pack of Hershey’s bars, and 2 bags of marshmallows so that we’d have s’mores supplies for the rest of the summer. Do I even need to tell you that we’ve already torn through all that? And to make it worse, I’m scared of the grill so we’re doing stove s’mores and then huddling together in the kitchen as we stuff our faces. It’s real cute.
I did manage to get these Baked S’mores made before we ran out of supplies and I’m so happy I did! I think I like them even better than regular s’mores because instead of whole graham crackers you do a graham cracker crust sort of deal so they’re ridiculously buttery. And the crust stays nice and soft! They’re so perfect.
The recipe calls for marshmallow fluff but I used regular marshmallows – they kind of melted into the crust. You can’t see them but you can definitely taste them. I would definitely use fluff if you want it to look like real s’mores but the marshmallows worked fine if you aren’t too worried about appearances.
- ½ cup butter room temperature
- ¼ cup brown sugar
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups flour
- ¼ teaspoon salt
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- 2 super-sized 5 oz. Hershey's chocolate bars
- 1½ cups marshmallow fluff I used regular marshmallows
Preheat oven to 350F. Line an 8—8-inch baking pan with parchment paper or aluminum foil. Spray with cooking oil (optional).
Cream together butter and sugar until light and fluffy. Beat in egg and vanilla until incorporated.
Sift together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until just combined.
Divide dough in half and press half of it into an even layer on the bottom of prepared pan. Place chocolate bars over dough, break if necessary to get it to fit in a single layer.
Spread marshmallow fluff evenly over the chocolate layer.
Roll out the remaining dough, just large enough to fit in the 8-8-inch pan. Place dough on top of marshmallow fluff and press down slightly. (Alternately, you can piece it together on top of the fluff instead of rolling but the top might crack apart during baking.)
Bake for 30 to 35 minutes, until deeply golden. Cool slightly before cutting.