Sugar and butter mixture |
add egg, and vanilla |
graham cracker mixture |
add to butter |
divide into 2 equal parts |
press to bottom of greased pan |
add chocolate |
then the fluff |
add 2nd half of graham cracker mixture |
Finished product |
Delicious baked s'mores |
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan
Directions:
1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan
Directions:
1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.
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