This is the second s’mores-style dessert I’ve written about, which is strange because I’m honestly not that impressed by s’mores. The first one I wrote about here and they’re delicious and cute for parties. These s’mores bars are more rustic (to use a term Barefoot Contessa loves) and very easy to make.
I found the recipe for these via Pinterest at The Apron Gal’s blog. I had a little mishap in doubling the recipe last time and wound up with not nearly enough dough to make the top layer, so I did the fluff layer before the Hershey bar layer, and I flattened little pancakes of dough and scattered them over the top. As you can see from the picture, there are big pieces of exposed chocolate and marshmallow, but I actually think I like that better than a smooth layer of dough. Hooray for happy accidents!
A few tips:
- To save a little time, you can buy graham cracker crumbs already made in the baking aisle by cake mixes.
- The dough for this is very sticky – wet your hands with cold water before trying to spread it in the pan. Then the dough won’t stick to your hands as much.
- Really grease the pan and try to leave a border of dough without marshmallow fluff. When the marshmallow gets on the side of the pan, it hardens and is tough to get out.
- If you can’t flatten the dough in a Ziploc bag like the recipe suggests, it’s no biggie. (I never bother)
- Definitely stick with Hershey bars and don’t try to jazz these up with fancy chocolate. The distinct taste that a Hershey bar has is what makes these taste like s’mores.
Happy fall baking!