S’mores Bars
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Every month or two, a few baker friends and I get together for brunch to explore a new restaurant in LA (and to swap our latest treats). There are so many brunch places here, you could spend a lifetime in LA without trying each one. So when our latest plans included a quick bite at Cafe Surfas (yes, the cafe connected to the awesome kitchen supply store), before a shopping spree, I decided to make another version of s’mores bars.
Unfortunately, my sciatica had other plans. I had another stupid acute flare up, which this time, I (thought) I was prepared for with Prednisone, but that’s a whole other mess of a story. So instead of sharing these s’mores bars with my friends, they went to the office, where they were a huge hit.
If you’re looking for something gooey and sweet, these hit the spot. The crust is a little more cookie-like that I would have preferred, but it works well with the rest of the bar and elicited only good responses from my coworkers.
Ingredients
3/4 cup Sugar
1 1/2 cups butter (unsalted or salted) at room temperature
2 1/4 cups all-purpose flour
1/2 tsp salt (less, if using salted butter)
1 cup graham cracker crumbs (whole crackers can be crushed in a blender or food processor or else in a zipper-bag with a rolling-pin)
3 cups milk chocolate chips or semi-sweet chocolate chips
4 1/2 cups miniature marshmallows
Preparation
- Preheat your oven to 375° F and place rack on middle rung. In the bowl of an electric mixer, cream butter and sugar until smooth, about two-three minutes. In a separate bowl combine the flour, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add up to 1/4 teaspoon of water to the sides of the bowl, drop by drop, just until the dough separates from the sides.
- Press the soft dough into an un-greased 9×13-inch pan, preferably non-stick.
- Bake the crust for 20 to 25 minutes or until slightly golden-brown and just set. Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust. Allow the base and chocolate to stand for five minutes or so to allow the chocolate to melt slightly. Spread chocolate with off-set spatula.
- Set the oven knob to broil. Sprinkle the mini-marshmallows evenly over the melted chocolate, covering it entirely.
- Broil the pan, with the top of the marshmallows no closer than five or six inches from the heat for about 30-60 seconds, or until the marshmallows are evenly toasted and browned on top – watch the entire process carefully. Remove from the oven and allow to cool for at least 15 minutes. Cut into bars, approximately 2″ by 3″.
Recipe from IslandEAT.
Buttermilk Brown Sugar Muffins
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I love everything brown sugar, and I especially love recipes that call for ingredients I already have on hand. Since this recipe met both of those points, I had a good feeling it would be love at first bite. Plus, Jenn has fabulous recipes and never lets me down!
This recipe is no exception. Soft, moist, sweet, and with a hint of cinnamon, these muffins are a delicious treat–for breakfast or dessert–and the crumb topping is the perfect touch. As Jenn suggests, these are amazing straight out of the oven, but if you’re not eating them right away, heat them in the microwave for a few seconds to warm them up. Make them now!
Muffin Ingredients
2 cups flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) melted butter
2 eggs
1 cup buttermilk
Crumb Ingredients
1/4 cup flour
1/4 cup brown sugar
2 Tablespoon cold butter
Preparation
Preheat oven to 375 degrees. Line a muffin tin with paper liners.
In a small bowl, make the crumb by taking the flour, brown sugar and cold butter and cutting it up with a fork until it’s crumbly. Set aside.
In a medium bowl, whisk the flour, brown sugar,white sugar, baking powder, baking soda, salt and cinnamon. Add the butter, eggs and buttermilk, and stir together until just combined.
Spoon batter into the liners about 3/4 of the way full.
Generously add the crumb topping on top of each muffin.
Bake for 14 minutes, let cool on a wire rack for just a bit.
Yields about 18 muffins.
Recipe from JustJenn Recipes.
