S'More Bars

From the kitchen of One Perfect Bite...There is a man in the Old Testament,  who in his youth served as a cup-bearer to the king. His name was Nehemia and he was tasked with sampling any food or drink meant for the monarch. If Nehemia didn't keel over, the food was deemed safe to eat and it was served to the king. I've had my own version of cup-bearers for several years now and it just dawned on me that when we move they won't be around to eat and review the desserts I make. One of our neighbors has teenage sons who burn calories so efficiently that desserts which impact my scale have no affect on theirs. Ergo, for better than five years, all goodies made here are sampled and then sent downhill for the boys to consume and review. Last night my cup-bearers called with a request. They wanted me to bring S'Mores to a get-together the neighbors have on Oscar Sunday. The recipe is so simple to make that I was more than happy to comply. These bars are very sweet, but kids, and those who love sweet things, seem to like them. I personally need a campfire to fully appreciate their wonder, but I can't resist these kids. You guessed it, they got their S'Mores while the rest of us shared a golden layer cake with milk chocolate icing. I wanted to post this easy recipe for those of you who are addicted to this old-fashioned treat, but have no recipe to make the cookie bars. The bars keep for several days if they are stored in an airtight container, but in my experience they will be gone before they can stake. Here is how the bars are made.



S'More Bars...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow creme

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 9 x 9-inch square baking pan, Set aside.
2) Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and vanilla.
3) Combine flour, cracker crumbs, baking powder and salt in another bowl. Gradually add to creamed mixture. Set aside 1/2 cup for topping. Press remaining mixture into prepared pan. Place candy bars over crust, then spread candy bars with marshmallow creme. Crumble remaining graham cracker mixture over top.
4) Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

                    

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