Tag Archives: Marshmallow

S’mores Cookie Bars

S'mores Cookie Bars

S'mores Cookie Bars

We are in the throes of the lazy, hazy days of summer around these parts.  With all the sun, my basil and hot peppers are loving life, though we have been wilting a little under 90+ degree days.  However, this weekend is glorious.  Sunny and warm days with cool nights, it is perfect weather for sitting by the campfire under the stars and toasting marshmallows.

Beating the dough

Beating the dough

Unfortunately, with all the birthday parties and visitors this weekend, there is no time to go camping.  Luckily, we found this recipe for s’mores that you can make in your oven.  While it might be blasphemous, I dare say these s’more cookie bars are even better than the original.   Layers of chocolate bars and marshmallow sandwiched between two graham-cracker flavored dough sheets, all baked until melty and golden… well, it’s pretty darn close to campfire heaven.

The layers

The layers

So if you can’t get to the campground this weekend, don’t despair.  Eat these cookies while sitting in your backyard, looking at the stars, and you will feel like you are truly roughing it… and you don’t have to sleep on the ground. 

Fresh from the oven

Fresh from the oven

S’mores Cookie Bars

Adapted from Hershey’s

Ingredients:
1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1-1/3 cups all-purpose flour

3/4 cup graham cracker crumbs (about 6 squares)

1 teaspoon baking powder

1/4 teaspoon salt

4-5 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars

1 cup marshmallow creme

To Make:

Heat your oven to 350°F and grease an 8-inch square baking pan.

Beat butter and sugar in large bowl until light and fluffy.  Add egg and vanilla and beat until well blended.  In a small bowl, stir together flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and beat until blended.  Divide the dough in half and press half of it into the prepared pan.

Next, arrange the chocolate bars in a single layer over dough, breaking as needed to fit.  Spread the marshmallow creme evenly over the top of the chocolate.   Break off pieces of the remaining dough and gently press them over the marshmallow creme to form a solid layer.  If you feel like being a perfectionist, you can roll out the dough and place it carefully over the top of the marshmallow.  Either way, it tastes delicious.

Bake the bars until lightly browned, about 30 to 35 minutes.  Cool completely in pan on wire rack.

To Serve:

Cut into 16 bars.  Enjoy outside with a glass of milk, campfire optional.

Leave a comment

Filed under Baked goods, Bars and Brownies, Dessert, Recipes

Gingerbread Whoopie Pies with Lemon Creme

Gingerbread Whoopie Pies with Lemon Creme

I went on a crazy baking spree early in December.  I churned out batches of cookies, candies, fudge, bars, and other delicious goodies.  I took things to parties, gave some away, and we ate some (okay, a lot).  When I woke up from my sugar-induced holiday stupor the other day, I realized,with some amount of panic, that we were almost out of Christmas goodies… and with Christmas less than a week away.

Molasses goodness

Clearly that would not do.  I refuse to have my first Christmas with Thing 1 old enough to know what is going on be without delicious treats.  I knew I had to do something and before you can say advent calendar, I was back in the kitchen whipping up my third batch of these cookies.  The first two batches were whisked away to parties, despite the longing glances from Marc and Thing 1.  They were such a hit that it was only fair for me to make a batch for us to enjoy.

Making the cookies

And enjoy we have.  I think the gingerbread is just right… not too sweet, not too spicy, crispy on the edges and soft in the middle.  The lemon creme is a perfect complement.  Make them small for bite-sized treats, a little bigger if you want a heartier cookie.  It is helpful if you let them chill in the fridge a little before eating so the creme can firm up.  Of course, if you are anything like us, devouring them as soon as they are put together tastes pretty awesome too.

Little balls of gingerbread heaven

Gingerbread Whoopie Pies with Lemon Creme

The folks at McCormick have really outdone themselves with this recipe.  I adapted it slightly

Ingredients:

3 cups flour

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp freshly ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1 cup (2 sticks) unsalted butter, divided

3/4 cup firmly packed brown sugar

1/2 cup molasses (I like robust or blackstrap)

1 egg

1/4 cup granulated sugar

1 jar (7 oz) marshmallow cream

4 oz cream cheese, softened

1 tsp lemon extract

zest of 1 lemon

To Make:

Mix flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt in large bowl.  With a mixer set on medium speed, beat 3/4 cup (1 1/2 sticks) butter and brown sugar until light and fluffy.  Add molasses and egg and beat well.  Gradually beat the flour mixture until well mixed.  Press the dough into a flat disk, wrap in plastic wrap and refrigerate at least 4 hours (or overnight).  The firmer it is, the easier it is to handle so don’t skimp on this step.

After chilling, pull off pieces of dough and roll into balls, about 1 inch in diameter.  I used a melon baller to make my dough balls uniform in size (I also made them a little smaller than 1 inch).  Roll each ball in granulated sugar and place on an ungreased cookie sheet. 

Preheat the oven to 350 degrees and bake for 8-10 minutes or until the edges just begin to brown.  If you oven is anything like mine, turn the cookies half way to ensure even browning.  Remove to wire racks to let cool completely.

To make the cream, mix the remaining butter, cream cheese, marshmallow cream, extract, and lemon zest until well blended.  Spoon 1/2-1 tbls of cream on the flat side of a cookie and top it with another cookie, pressing gently to spread the filling.  Place on a tray and refrigerate 30-60 minutes to firm up the cream.

To Serve:

Makes 30-40 whoopie pies, depending on size.  McCormick suggests rolling the finished cookies in chopped peppermint candies.  While I think this looks pretty, peppermint, lemon, and gingerbread really don’t work for me.  If you think this sounds like a good combination, then go for it.

4 Comments

Filed under Baked goods, Cookies, Dessert, Recipes