Tomorrow night my husband and my sons will be participating in a favorite annual event - the Father & Sons camp out! My boys truly look forward to going camping with their dad every year and this year my youngest will be joining them, so my daughter and I will get our very own girl's night out (or in).
When I think about camping I think about s'mores. Yum! S'mores and s'more variations have sure made their mark all over the recipe sites lately. I, for one, am not complaining. This recipe for a s'more blondie bar really hit the flavor of a s'more right on the head. The addition of the graham cracker crumbs is perfect, and I think the texture and flavor were even better the day after.
The best part of the recipe? All the flavor of the s'more without getting dirty or smelling like campfire smoke. Definitely a winning combination.
One Year Ago: Coconut and Cashew Granola
(recipe from Mel's Kitchen Cafe)
2 cups crushed graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 sticks butter, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups marshmallow creme
2 cups chocolate chips
Preheat the oven to 350 degrees. Line a 9X13-inch pan with foil and grease the foil with cooking spray.
In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan by lifting out the foil. Cut into bars and serve.