Ugh. It's like...officially fall and stuff.
I feel like a toddler throwing a tantrum, "I DON'T WANNA I DON'T WANNA I DOOON'T WAAANNNAAA NOOOOO" but I just...I just want summer to stay a bit longer. So, I'm going to just be in denial (much like a child thinking if they cover their eyes you can't see them) and have s'mores bars and pretend it's still summer. *le sigh*marshmallows. And I was STOKED! Buying marshmallows means I'll have to use up whatever is leftover (which in this case meant the whole bag, minus 2), which means I have a valid reason to make some S'MORES DESSERTS! Yessss!
These are so good that, after a tiny bite of 5 day old bar, my cousin Emily said, "It's a good thing you're not my girlfriend because you'd definitely make me fat." (this was in reference to Michael's earlier claim of getting fat-which he's not, for the record) I'll take that praise.
Now, I browned the butter in the super soft, chewy blondie base for these s'mores bars (because if I see melted butter, I'm gonna brown it) BUT you can totally skip that step. Honestly, you could barely detect a difference: there are pretty much more mix ins (graham crackers, chocolate, and marshmallows) than batter, so they definitely are the prevailing flavors. Regardless, you end up with wonderful soft cookies loaded with DELICIOUS pieces of graham cracker (prob. my fave part, I highly recommend homemade graham crackers), marshmallows that are gooey and have been toasted to a pretty golden brown in the oven, and gorgeous chunks of oozing chocolate. Oh and you just mix em up in one bowl-minimal dishes and no mixer needed, just a whisk and spatula!
S'mores are heaven. And they (almost) can make me forget that it's fall.
Brown Butter Gooey S'mores Bars
Slightly adapted from Averie Cooks' "Soft and Gooey Loaded Smores Bars"
- 1/2 cup (8 tbsp.) unsalted butter, melted or browned
- 1 egg
- 1 cup light brown sugar, packed
- 1 tbsp. vanilla extract
- 3/4 cup all purpose flour
- 2 cups roughly chopped graham crackers (if using store-bought, about 5 full size crackers, I recommend homemade, however!)
- 1 cup, heaping, mini marshmallows
- 1 cup dark or semisweet chocolate chunks or chips
- If browning the butter: In a (preferably light colored) saucepan, melt butter over medium heat and whisk constantly as it foams, bubbles, and eventually little brown specks form and it turns an amber color. Immediately remove from heat and pour into a large, heatproof, bowl. Let cool until warm, not hot, so as not to scramble the egg. (If just using melted butter just melt the butter in the bowl and let cool a bit as well.)
- Preheat oven to 350 degrees. Line an 8"x8" baking pan with aluminum foil and spray with cooking spray.
- Once butter has cooled, whisk in the egg, brown sugar, and vanilla until smooth.
- Stir in flour until just combined.
- Add chopped graham crackers (and any crumbs), marshmallows, and chocolate and gently fold in until evenly incorporated.
- Pour batter into prepared pan, smooth the top lightly with the spatula.
- Bake 20-22 minutes until the edges are set and the middle is just firm.
- Cool in pan at least 30 minutes before removing and slicing. Cut into 9-12 pieces, once cooled. Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.
Just look at the tastiness in front of you.
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