July 13, 2012

Indoor S'mores


When I knew I was going to be making homemade marshmallows, I looked into what more I could do with the soft, fluffy bites of goodness. That kind of thinking led me straight to s’mores. I found two recipes that were almost identical, one for s’mores bars and one for s'mores cookies. I meshed the recipes together, changed a couple of items, and then split the dough so that I could make both treats.

I have a couple of notes for anyone that wants to make either of these goodies. For the cookies, use only dehydrated mini marshmallows, such as Jet-Puffed Mallow Bits because they can handle being baked. Homemade marshmallows are a sugar syrup whipped with gelatin, and were reduced back to that causing the dough to spread into a runny caramelized mess. Most of the cookies were salvageable and still quite tasty, but the marshmallows were lost. For the bars, there was no issue, even though they were in the oven for about the same amount of time.


Overall, the dough is a great base for either s’mores bars or s’mores cookies, depending on your preference. The crushed graham crackers in the dough smelled wonderful while the goods baked. The man and I enjoyed the bars more as they so closely resembled over-the-campfire s’mores. Even the next day the marshmallow was gooey and sticky and the chocolate was just slightly softened, both held perfectly in between the graham cracker baked crust.

S’mores Bars or S'mores Cookies
1-1/3 C all-purpose flour

1 pack (8 full rectangles) graham crackers, crushed (about 3/4 C graham cracker crumbs)

1 t baking powder
1/2 t cinnamon

1/4 t salt

1/2 C unsalted butter, room temperature

1/2 C sugar

1/4 C brown sugar

1 egg

1 t vanilla


for bars
5 Hershey’s milk chocolate candy bars (1.55 oz)
3 C mini marshmallows (homemade or store bought)

for cookies
1 C chocolate chips

1 C Jet-Puffed Mallow Bits

Heat oven to 350ยบ F. For bars, lightly spray an 8-inch by 8-inch glass baking dish with non-stick cooking spray. For cookies, line two cookie sheets with parchment paper.

Finely crumble the graham crackers by using either a food processor or by placing them in a bag and gently smashing. In a medium mixing bowl, whisk together the graham crumbs, flour, baking powder, cinnamon, and salt.

In a stand mixer or with a handheld mixer, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and beat until fully incorporated.

Add the flour mixture to the sugar mixture and mix on low speed just until the dough comes together. For cookies, gently fold in the chocolate chips and mallow bits. Place spoonfuls of the dough onto the prepared cookie sheets and slightly flatten. Bake for 10-11 minutes, until lightly browned and set in the middle. Repeat until all dough has been used, making about 20, 3-inch cookies.


For bars, put half of the dough into the prepared baking dish and gently pat it down. Bake for 15 minutes then remove from the oven. Place the chocolate bars on top of the crust so that it is covered as evenly as possible. Place the marshmallows on top, again covering it as evenly as possible. Take the remaining dough and crumble it over top of the marshmallows. Return to the oven and bake for 10-12 minutes, until the top has lightly browned. Let cool completely before cutting and enjoying!

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