You could say I have a thing with s’mores. I have every version of s’mores on this blog. There’s something about chocolate, marshmallows, and graham crackers that just works in any shape or form.
On Sundays all of the cousins get together for dessert night. Every time I go to make something like this apple crisp or this Lemon Blueberry Trifle, but it’s lost on the kids. They just want S’mores!
Look at how good this dough is! Why add chocolate chips? I like to have a little chocolate throughout but too much Hershey’s gets overly sweet.
We put some marshmallows in the dough and some halfway through.
OTHER S’MORES RECIPES
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 2/3 cups flour
- 1 1/2 cups graham cracker crumbs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups miniature marshmallows
- 1 cup semi-sweet chocolate chips
- 3 1 5/8 ounce Hershey's milk chocolate candy bars
- Preheat oven to 350ºF. Grease a 9x13 inch baking dish.
- Cream butter and sugar together in a large bowl until light and fluffy. Add eggs and vanilla; beat well.
- Add the flour, graham cracker crumbs, baking powder, and salt to the butter mixture, beating until blended. Slowly stir in 2 cups of the mini marshmallows (reserve 1 cup for later) and the chocolate chips.
- Press half the dough into the prepared pan.
- Unwrap chocolate Hershey bars and break into pieces. Arrange two of the Hershey bar pieces over the dough and sprinkle with remaining 1 cup of mini marshmallows. Sprinkle remaining dough over the marshmallows, forming a top layer.
- Bake about 30 minutes or until top turns golden brown. Remove from the oven and gently press the remaining Hershey bar pieces on top. Cool all the way before cutting into squares.