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S'mores Bars Gluten-Free
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S'mores Bars

An old recipe from the Hershey's kitchen, this is my all-time favorite S'mores bar.
Course Dessert
Cuisine American
Keyword S'mores Bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Author Cookie Madness

Ingredients

  • ½ cup salted butter or margarine, softened (114 grams)
  • ¾ cup sugar (150 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-⅓ cups all-purpose flour or 170 grams KA Measure for Measure gluten-free flour (170 grams)
  • ¾ cup graham cracker crumbs, regular or gluten-free (75 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt or use ½ teaspoon if using unsalted butter
  • 4 bars (1.55 oz. each) HERSHEY'S Milk Chocolate Bars or use 6 oz chopped milk chocolate
  • 1 cup marshmallow creme

Instructions

  • Heat oven to 350°F. Grease 8-inch square baking pan or line the pan with foil and spray foil with cooking spray (makes cutting easier).
  • Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, stirring until blended. Press half of dough into prepared pan.
  • Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. Another method you can use for putting the top layer on is to press half of the dough into a square the size of the pan. Do this on a piece of foil or parchment, then set it on a tray or plate and freeze for 10 minutes. When it's firm, invert over the pan and carefully peel away the paper.
  • Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars or squares.