I hate the words, “cool completely before cutting.”  I’m sure most people have the necessary restraint, but I invariably cut (and eat) far before my desserts have cooled.  The result?  Slightly burned mouth and not so pretty presentation.  But I never learn my lesson, nope, doesn’t stop me from doing it again the next time.

I’ve wanted to make these bars since I saw them over at Lovin’ From the Oven around Christmas time.  It took me seven months to assemble all the ingredients here in Japan.  The Hershey’s and graham crackers could be hunted down, but marshmallow fluff?  Forget about it.  Special order only. They were indeed worth the wait.  Amazing, rich, delicious, and fun!  And they seem more seasonal now anyway, right?  What, with all the summer picnics and camping and such.  I do indeed recommend waiting until cooled to cut.  But after cutting, serve them slightly warmed for the authentically ooey, gooey s’mores effect.  You can use the microwave for a few seconds, or take them to a barbecue and heat them for a tiny bit right over the grill!

S’mores Cookie Bars

Yields 16 bars (calorie estimate: 226/bar)

Ingredients

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions

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

In a large bowl, cream together butter and sugar until light. 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 at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff.

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