Enjoy the delicious taste of s’mores year-round with these soft, melt-in-your-mouth biscuit bars. Perfect for a dessert you can make ahead of time.
What you need :
1 cup flour.
1 cup Graham cracker crumbs (about 9 Graham crackers).
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted room temperature butter
3/4 cup light brown sugar
1 egg
1-1/2 teaspoons vanilla
1 cup (7 ounces) JET-PUFFED marshmallow cream
1 cup milk chocolate
Preparation :
Preheat oven to 350°F.
Line an 8-inch square baking dish with aluminum foil, leaving enough overhang on the sides. Sprinkle with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, cracker crumbs, baking powder, salt and cinnamon. Set aside.
In a large bowl, using a hand or hand mixer on medium speed, combine butter and brown sugar until mixture is creamy and smooth. Add the egg and vanilla extract. Continue to stir until everything is combined, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until everything is combined.
Squeeze about 2/3 of the graham cracker batter evenly into the prepared pan. Spread the marshmallow cream on top. I find it works best if you take the entire amount of cream from the center of the batter, sprinkle a spatula liberally with non-stick spray, and distribute the cream as best you can. Sprinkle the marshmallow layer evenly with chocolate shavings. From the remaining biscuit dough, form 5 or 6 flat pieces and place them on top of the chocolate chips. Spread them out with your hands as best you can. If some of the chocolate and marshmallow chips are exposed, that’s perfectly normal.
Bake the bars for 26-28 minutes, or until the tops are lightly browned and the protruding marshmallow cream pieces begin to brown. Let them cool completely on a wire rack before cutting them into squares.
