I recently brought these to a party on my husband’s side of the family and they were devoured. Every other person at the party was asking about these lovelies and what they are. They knew they were eating a s’more, but it had a taste that was on a much grander s’more scale. It’s that dough, I tell you. It’s probably the best dough I’ve ever eaten right off the beater.
These have made the cut for one of my all-time favorite desserts. They’re THAT good! You will not be disappointed, I can promise you that.
Place the chocolate bars on the dough. You may need to break the pieces up to get them to fit on the pan. (See the pieces on the far right going the opposite direction? They’re the ones I broke up.)
This was a little tricky, so I took out a piece of parchment paper and shaped the dough into what I thought would fit right on top of the marshmallow. I turned it upside down and placed the dough on, peeling the parchment paper off the dough. Or you can carefully pick up the dough from the parchment paper and set it on.
Bake for 30 to 35 minutes (I bake it for 30 in my oven) or until the top is lightly brown. Make sure they cool COMPLETELY before you cut into them. They can be a total mess if you don’t let them cool. A delicious mess, but a mess. I recommend baking them the night before you need them so you can be sure they’re completely cool.
- 1/2 c. butter room temperature
- 1/4 c. brown sugar
- 1/2 c. sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 c. flour
- 3/4 c. graham cracker crumbs
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3-4 Hershey bars I recommend king size for the thickness!
- 1 7oz jar marshmallow creme
- Grease an 8x8 inch baking pan; preheat ove to 350°.
- Cream together butter and sugar with an electric mixer until smooth; beat in egg and vanilla.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add the dry mixture to the wet mixture and mix on low speed till combined.
- Divide the dough in half, spreading half of it on the bottom of the pan and leaving the rest in the fridge for later use.
- Place the chocolate bars on the dough to cover the dough; spread the marshmallow creme over the chocolate.
- Place remaining dough in a single layer on top of the marshmallow by forming it into an 8-inch square on parchment paper. Turn upside down on the marshmallow layer and peel off the paper. You may need to press the dough around to cover the marshmallow.
- Bake for 30-35 minutes, or until top turns a golden brown. Allow to cool completely before cutting. I recommend making these the day before you need them so they can cool all the way.
- Cut into squares and serve. Enjoy!
Here are more of my favorite s’more recipes!
Latest posts by Alli (see all)
- St. Patrick’s Day Caramel Pretzel Bites - March 9, 2020
- St. Patrick’s Day Dipped Oreos - March 2, 2020
- Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting - February 12, 2020