Roasting marshmallows using nature’s perfect stick over a warm blazing fire chatting with friends is THE way to eat s’mores. Considering we are confined to our apartments for the next two to three months due to the freezing temperatures of Chicago, I’ve successfully found a gooey, chocolatey, marshmallow-y substitute that tastes as fabulous as the real thing.
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
1. Preheat oven to 350 degrees. Grease an 8×8 baking dish.
2. Cream together butter and sugar. Beat in egg and vanilla.
How? Place the remaining dough inside a gallon sized Ziploc baggie; roll flat. Using scissors cut open the baggie along the long edges; open slowly and place atop the marshmallow layer; peel back and carefully spread the dough at any uneven spots. The Apron Gal has extremely detailed pictures here.
8. Bake for 30-35 minutes or until lightly browned; allow to cool completely before cutting into bars.
**Recipe Source: The Apron Gal**