Everyone I know is either going on vacation or just getting back. Lots of beach trips and some hiking adventures, including my own in Wyoming. I visited Grand Teton National Park and hiked about eleven and a half miles there with Roman, my 17-year-old nephew. We also visited Yellowstone and saw some amazing thermal pools, along with Old Faithful. Both Grand Teton and Yellowstone seem like good places to make s’mores, and yet as we weren’t camping – and therefore not near a camp fire – we went s’more-less.
These treats, which I found at Life of a Foodie, are really delicious and very, very much like the real thing. Requiring almost five Hershey Bars and a full jar of marshmallow fluff, they are anything but low calorie. Then again, I guess if you’re hiking all over the wilderness, you can afford some calories for sure.
Ingredients
- 8 tablespoons butter, at room temperature
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 4 sheets graham crackers, crushed to fine crumbs (this equals 1/2 cup)
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- About 5 standard-sized Hershey bars
- 7-ounce jar marshmallow fluff
Preparation
Preheat oven to 350 degrees. Line an 8 x 8 tin with parchment paper.
In a mixer, cream butter and sugars until fluffy. Add egg and vanilla and beat to combine. Add flour, graham cracker crumbs, salt, and baking soda and beat to combine.
Divide dough in half; press half into the parchment-lined tin, then lift it out and place it in the fridge to chill while you make the other layers. Re-line your tin with parchment and press the other half of the dough into the bottom; top with Hershey bars, covering the dough completely. For me, this took four full Hershey bars and about 3/4 of the fifth one, with just a few bricks remaining. Top with marshmallow fluff; I used an oiled offset spatula for this, which worked really well because the fluff is so sticky. Remove the other dough layer from the fridge, carefully peel away the parchment, and very carefully set it on top of the fluff layer.
Bake for 25-30 minutes, until the top is just golden brown. Remove from oven and cool in the tin for about 30 minutes, then lift out by the parchment and cool completely on a wire rack. I cut my bars when they were still just a bit warm inside, hence the flow of marshmallow you see in the photo. If I make these again, I’ll probably let them cool overnight before cutting them. Makes 16.
amy bakes in the 'burgh 