Endless s’mores. I think I have finally gotten over them. As in, I made these s’mores bars, and I didn’t even like them. Not because they kind of failed, just because my palate was all like, “You bore me.”
This recipe was a problem in a couple of ways.
One, I think I halved it and used the wrong pan, and there was not enough dough to cover everything. Plus, I didn’t even like the dough, and I don’t know why.
Two, I tried to use homemade marshmallow creme made with egg whites and sugar rather than boughten marshmallow creme, and instead of staying gooey, the thing baked up like a pavlova! I never asked for a Russian ballerina s’more!
Pavlovas are tasty, so I wasn’t dying, but I couldn’t bear to post this as a regular recipe. Fail week fail.
Failed Meringue S’mores Bars
Adapted from Sprinkle Some Sunshine
6 tablespoons butter, softened
3 tablespoons brown sugar
6 tablespoons white sugar
1 large egg
1/2 teaspoon vanilla
1 cup flour
heaping 1/2 cup graham cracker crumbs (4 full sheets), crushed into fine crumbs
3/4 teaspoon baking powder
a pinch salt
1Hershey’s milk chocolate bar, broken up
5 ounces homemade marshmallow creme
Preheat the oven to 350 degrees F. Spray a 5-inch square baking pan with cooking spray or line with parchment.
In large mixing bowl, cream the butter and sugars with electric mixer. Add egg & vanilla & mix until combined. In a separate bowl combine flour, graham cracker crumbs, baking powder & salt. Slowly add this mixture to the butter mixture and mix until combined.
Divide dough in half and press half of dough in the bottom of the prepared pan. Place chocolate pieces over dough, side by side. Spread the marshmallow creme over the chocolate bars. Roll out the remaining dough into a 5-inch square and place on top of the marshmallow creme.
Bake for 20 minutes, until the meringue is lightly set. Cool completely before cutting. I recommend following the original recipe, though. Mine was too small, and it would have worked better with regular marshmallow creme.