Gimme Gimme S'more

These may look rough but that's because all the ingredients are hidden inside!
It may seem like I'm obsessed with baking in mini muffin pans, and I am. Everything is better bite-sized! This week I did a take on s'mores cookie bars from Baking Bites. It has all the best ingredients of s'mores - graham crackers, marshmallows, and chocolate. With a tall, cold glass of milk these are so delicious you'll want to curl up and sleep in one. Make sure to use marshmallow cream or fluff, as melted marshmallows will not bake well.

Hint: VERY SWEET! I would definitely suggest adding less sugar to the graham base as the marshmallow fluff and chocolate make it sweet enough. We also changed the amount of graham from 3/4 cup to 1 1/4 cups, and used 1/3 cup less flour.

original recipe: http://bakingbites.com/2007/08/smore-cookie-bars

S’More Cookie Bites
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cup all purpose flour
1 1/4 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1-2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an baking pan (square or mini muffins)
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

With a small spoon scoop mix into the bottom of cups until 1/2 full. Break each piece of chocolate in half and push into each cup. If using a square brownie pan place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spoon marshmallow fluff over chocolate. To make the fluff stay down, spray a knife with oil and use to flatten out the marshmallow.
Place remaining dough in a single layer on top of the fluff. This is most easily done by rolling out remaining dough 1/2 inch thick and cutting to the shape you need. We found cutting out rounds with a shot glass fit perfectly on the mini muffins.

If using mini muffin pans, bake for 15-20 minutes. If using a brownie pan, bake for 30 to 35 minutes.

Let cool before removing from pan.