Monday, August 9, 2010
Here's a fun fact for you: Aug. 10 is National S'more Day! What a good excuse to make s'mores or, if you can't be out in front of a campfire that day, the next best thing -- s'mores in cookie form.
The trickiest part of these was working with Fluff. I must be the only person in America whose mom never bought Fluff when she was a kid -- I wasn't really big on marshmallows, so I guess that's why I never got a Fluffernutter in my lunchbox. So today was actually my very first experience with Fluff, and I have to say, I can see the kid appeal -- so sticky, so sweet, so like a marshmallow but without that dusty exterior or super-firm-chewiness. The culinary appeal, though... well, I can see why it's called for in this recipe, 'cause regular marshmallows just don't give you the right gooey-from-the-campfire texture, but it's a bit of a pain to work with -- it's sticky as hell, somewhat of a challenge to measure (I finally just gave up and eyeballed it) and spread out in the pan.
But it was worth it, 'cause these things are delicious. Treat yourself to a pan in honor of National S'more Day, or any other day, really, 'cause who'd ever turn down s'mores?
From Baking Bites
1/2 c butter, softened
1/4 c brown sugar
1/2 c sugar
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs (you could use a food processor if you have one -- I put them in a freezer bag and crushed them with a rolling pin)
1 tsp baking powder
1/4 tsp salt
2 big Hershey bars, plain chocolate (the 4.4-ounce ones)
1 1/2 c Fluff
1. Preheat oven to 350 degrees.
2. Cream together the butter and both sugars. Beat in the egg and vanilla.
3. In another bowl, whisk together the flour, graham crumbs, baking powder and salt. Pour into the first bowl and beat on low until combined.
4. Line an 8-by-8 pan with plastic wrap and press about a third of the dough into the pan. Use the sides of the plastic wrap to lift the pressed dough out of the pan and move it into the fridge to chill (even a few minutes will help make it easier to work with).
5. Line the pan with a piece of parchment paper that comes up the opposite sides of the pan, then grease the uncovered sides of the pan. Dump in the rest of the cookie dough and press it into the pan.
6. Top with the chocolate bars side by side, then spread the Fluff over that. Pull the rest of the dough out of the fridge, peel off the plastic wrap and lay it over the top.
7. Bake 30-35 minutes, until lightly browned. Cool before cutting.