Posts Tagged 's’mores'

Favorite Shots: The Opening Scene

It is somewhat ridiculous how much I mention Willy Wonka and the Chocolate Factory on this blog. The picture reminds me of the opening credits of that movie, which I know have significantly affected my mind. Not more than Jesus, but still.

It’s Friday,


P.S. This recipe is coming up! Get jazzed. It’s awesome.

Pipe Dream #80: To Only Be As Integrious As Is Practical – S’mores Bars

I have been meaning to make these bars for a long time. “Bars”—the general term for anything baked in a 9×13 pan that is not a cake—are so classic Midwest, and s’mores are so dear to my heart. Having eaten these bars a number of times before at camp, I thought making them would be a highly palate-rewarding cinch. I was wrong, mostly.

I once told you that the key to baking is under-baking. While this is still a true statement, my dear Reader may note that I am sometimes prone to taking my own integrity a little too far. In the case of these bars, I took my own rule of thumb a bit past its purpose. I underbaked them.  By a lot. I was still getting used to the Celsius conversion convection oven, ok? Say ‘Celcius conversion convection’ five times fast.

But! Up from the ashes grew the roses of success (name that movie)! They still turned out to be super fabulous because my commanding officer told me I could put them over some spare clotted cream vanilla ice cream they had in the freezer. P.S. “Clotted cream” ice cream just means “really creamy ice cream.” It was awesome. Scooping 200 portions also gave me carpal tunnel, but that is another story for another day.

The dough was extremely sticky and hard to spread.  Megan, my lovely helper, was far better at spreading it than I. It is likely that I did not put enough dough in each pan, as the bars were a little thinner than I remember them. My calculations are all out of whack. I don’t know what I’m doing. Also, in my fluster I grabbed margarine, not butter. Someone please help me.

I would have preferred to have a few more chocolate chips and marshmallows to spread. Half of the marshmallows melted because they were weird English marshmallows, but they usually puff up and brown nicely.

The final result was similar to cookie dough ice cream with marshmallow sauce, which, as we all know, is the best possible thing you could be eating on a Wednesday night.

Hello, my love. It is so nice to know you.


S’mores Bars

Adapted from camp

Makes two 9 x 13 pan full of bars, or one large 2” jelly roll pan.

2 2/3 cup white sugar

1 3/4 cup butter

4 eggs

2 1/2 cups + 2 tablespoons flour

2 1/2 cups + 2 tablespoons graham cracker crumbs

3 1/2 teaspoons baking powder

1 teaspoon salt

3 cups chocolate chips (mini chips, preferably)

5 cups mini marshmallows

Preheat the oven to 350 degrees. Spray pan with non-stick spray (or you can butter the pan).

Blend sugar and butter until blended. Add eggs, beating until well mixed and creamy. Add the flour, graham cracker crumbs, baking powder and salt and mix until well blended.

Spread dough in pan and bake for approximately 10 minutes until set. And really, do bake it 10 minutes or suffer my fate. Bad news. Sprinkle chocolate chips, then mini marshmallows over the dough and return to the oven for another 10 minutes, or until marshmallows are puffed and slightly brown.

Cool and cut into bars. You may find it helpful to spray your knife with non-stick spray so the marshmallows don’t stick to it.

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