Culinary Couture: Nutella S'mores Bars. Oh yes. It's s'mores season errybody. Or, at least, I'm declaring that it is. I know it's not summer quite yet, but the 77 degree weather we had yesterday definitely felt like it was. I kind of feel like we're skipping right over spring this year. The weather just went from really cold to really hot, and nothing in between. I've had these bars bookmarked for the longest time ever. Ironically, I didn't end up using actual Nutella for these bars. These bars are the bomb diggity.
It was so soft and chewy, and combined with the melty marshmallow creme and generous layer of Nutella plus the extra chocolate chips...mmmmm, absolutely ah-may-zing. S’mores Cookie Bars. I still remember the first time I ate a roasted marshmallow off of a stick. There was a nip in the air.. the fire offering a different, deeper kind of comfort than any heating vent could.
The flickering turned our shadows into dancing creatures across the flat side of our tent. Oh wait… not that last part. I was in the middle of the suburbs, in my friend’s backyard, and the fire was coming out of some fancy clay urn, specifically designed for having fires on a clean, non-rustic patio. I’ve never been camping. Random tangent, I totally found the cutest marshmallow shaped marshmallows (as opposed to animal shaped marshmallows) ever at Whole Foods! But back to marshmallows and camping. I have never been camping. My first “s’more” was on my honeymoon. When Trevor found out of my lack of experience with the gooey treat, he demanded we rectify the situation, asap. He decided we would walk into town and buy s’mores components and roast the marshmallows over the BBQ. Was it truly a s’more? Directions. Homemade Samoas Girl Scout Cookies. Make the cookies: Preheat the oven to 350ºF.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Melt the dark chocolate in a double-boiler or in the microwave. Kelly's Notes: Crazyaboutcookies.
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Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Enjoy!