Sunday, January 31, 2010

Peanut Butter S'more Bars for Elyse

YUM!!


If you read my wonderful friend Elyse's post last Sunday then you would know she and I were baking recipes inspired by one another. It is not surprising that we both came up with something that has both peanut butter and chocolate. When it comes to food we are almost always on the same page. I decided to make Peanut Butter S'more Bars and let me tell you....they are incredible! Elyse would love them, I love them, and you will definitely love them.

Peanut Butter S'more Bars
recipe from Baked Perfection

1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 cup graham cracker crumbs ( 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
2/3 cup creamy peanut butter
1 7oz. jar marshmallow fluff

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix until just combined. Divide dough in half and press half of the dough into an even layer on the bottom of the prepared pan. Spread the peanut butter evenly over the dough. Place chocolate bars over peanut butter . Two 5 oz. bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other layers. From there peel the bag up and spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

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