Smore Cookie Bars

This is my last post of 2009. I hope everyone has a very happy and healthy New Year.

We’ve had a cold going around the family. I think (fingers crossed) that we’re finally all doing better. We had tremendous success using some of the suggestions Stanley made in his wonderful post on Fighting the Flu with Real Food. I’ll re-link to it below.  Both my husband and I had bad coughs, and the recipe for the raw honey-organic turmeric mixture was amazing in how fast it cleared the cough.  https://momsforsafefood.org/Blog/Entries/2009/10/16_Entry_1.html

I’ve been going to a yearly cookie exchange for a number of years now. It’s hosted by a good friends mother and it’s a great group of women.  I made S’more Cookie bars this year.  I don’t remember where I got the original recipe but I found the greatest Organic Marshmallow fluff. I’ll post a link below.  This was a BIG hit with the kids.

S’More Cookie Bars

1/2 cup butter, room temperature

1/4 cup organic brown sugar

1/2 cup organic sugar

1 large egg, preferable free-range and organic

1 tsp organic vanilla extract

1 1/3 cups all purpose flour

3/4 cup organic graham cracker crumbs*

1 tsp baking powder

1/4 tsp salt

2 king-sized organic milk chocolate bars

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

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 chocolate 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 (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned.

Cool completely before cutting into bars

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

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