Valentine's Day S'More Bars
Soft and chewy, these Valentine's Day S'More Bars are baked to perfection! S'More bars provide all the nostalgic flavors of a fireside s'more without the need for an open flame and these have the addition of naturally colored pink and purple chocolate candies for Valentine's Day!
Equipment
- Digital Food Scale
- Stand Mixer
- 8x8-inch Baking Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams heavy whipping cream
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup Toonie Moonie Organic Vanilla Marshmallow Creme
- 142 grams Unreal Milk Chocolate Gems (pink and purples only)
- 3 graham crackers
Instructions
- Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the heavy whipping cream, flour, baking soda, and sea salt and mix together until a stiff cookie dough forms.
- Place three-quarters of the dough (just eyeball it) into the baking pan and press it with your hands or a spatula to form an even layer.
- Top the cookie dough with the marshmallow crème and spread evenly.
- Break the graham crackers into pieces and sprinkle the candies and graham crackers on top of the marshmallow.
- Add the pink and purple candies on top of the graham crackers.
- Add the remaining cookie dough mixture on top by breaking it into little chunks and adding evenly on top of the bars, allowing parts of marshmallow crème, candies, and graham crackers to show through.
- Bake for 30 to 35 minutes or until the cookie portion looks lightly browned and it’s only a little jiggly. Allow to cool completely in the pan.
- Cut the bars into 9 bars. Store in an airtight container for up to 5 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave butter out on the counter overnight to soften naturally. If you have to microwave it, then be sure to do only 10 second intervals per half cup. This will prevent it from melting in specific spots.
- I use light brown sugar here. If you don’t have it, you can easily make your own with my Homemade Light Brown Sugar. If you don’t have molasses, you can use half cane sugar and half dark brown sugar as well (that’s basically the same thing!).
- I use Toonie Moonie Marshmallow Crème for this recipe as it’s the only organic marshmallow fluff out there! If you are not concerned with organic, you are welcome to use any marshmallow fluff or even mini marshmallows.
- I use Unreal Milk Chocolate Gems and I picked out the pinks and purples. This is the only naturally colored chocolate candy I could find! This would be a fun activity for kids, have them pick out the pinks and purples, let them eat some of the greens and blues in the process! If you are not concerned about artificial colors, you can use any kind of chocolate candy you like.
- These may look a little jiggly when they come out of the oven, that’s okay, they will set up!
- Make sure to store these in an airtight container so they stay soft and chewy.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 329kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 311mgPotassium: 79mgFiber: 1gSugar: 20gVitamin A: 498IUVitamin C: 0.1mgCalcium: 35mgIron: 2mg
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