I saw this recipe on Snappy Gourmet and knew it was a must do. The annual camping trip was comming up and i figured why not make this and bring it. What i didn’t think about was in my brilliance i now had a 9X13 pyrex to transport and store for the weekend… ooof. Luckily in the group there was someone with a big cooler that fit the cake and kept is the temp! It is a lovely dessert, very stable and cuts well!
I am generally not a fan of smores. I am VERY particular on the toastyness of my marshmallows, and getting the chocolate gooie.. and all in all the mouth texture just is not as amazing as i always want it to be.
I hoped this combo would make it better and easier to eat and enjoy.
S’more cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups graham cracker crumbs (1 and 1/2 sleeves)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 6-9 (~1.5 ounce) regular size chocolate bars (such as Hershey’s, but not King size)
- 14-16 ounces marshmallow fluff or marshmallow cream
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 13×9-inch baking dish with shortening or nonstick spray.
- In a medium bowl, mix together flour, graham cracker crumbs, baking soda, and salt until well combined.
- In a mixer bowl, combine butter and sugars on medium speed until well combined.
- Mix in egg and vanilla until well combined
- Mix in flour mixture.
- Spread half of cookie batter on bottom of greased baking dish using your fingers or back of a fork.
- Top with chocolate bars in a single layer. Break chocolate bars as needed to cover cookie dough to sides of pan.
- Spread marshmallow fluff on top of chocolate.
- Take remaining cookie dough and spread in a thin even layer on a piece of parchment paper (or wax paper or silicone mat) to form a rectangle about 13×9 inches.
- Place dough on top of marshmallow fluff with parchment paper side up.
- Carefully peel back parchment paper and discard.
- With your fingers fix any holes in the top layer of cookie dough.
- Bake cookie bars for about 25 to 30 minutes or until golden brown around edges.
Verdict:
The folks around the campfire loved this. It’s definitely a ton of sugar and no redeeming value except for pure joy!
Personally, for me, a non s’more gal – it was just ok, and i have been enjoying the left overs this week…
If you try this recipe let me know. If you find real fluff to make it with, let me know what you think!
