by Heather Harris Brady
I worked on this recipe over the holiday weekend since we’re heading into prime picnic/beach season. Just about everyone loves smores but sometimes they’re a pain. You’ve got to tote all the ingredients with you, make sure you can get a fire going and keep people from eating the marshmallows and chocolate beforehand – which, let’s face it, is not an easy task. You can bake these squares in a leisurely, civilized way and even wrap them individually for your picnic basket. All the goodness of smores neatly in hand, and if the firewood’s wet you can still have dessert. And did I mention they’re whole-grain?
S’mores Bars, Makes one 13×9 pan (about 20 squares)
- 4 T. butter
- 2/3 c. packed brown sugar
- 1/3 c. granulated sugar
- Two eggs
- 1 t. vanilla
- 1 t. salt
- 1 t. baking powder
- 1/2 t. baking soda
- 3/4 c. white whole wheat flour
- 3/4 c. graham flour
- 1 c. rolled oats
- 1/2 c. quinoa flour
- 1/3 c. unsweetened applesauce
- 2 c. marshmallow creme
- 6 oz. mini chocolate chips
Preheat the oven to 350. Cream the sugars and the butter together well.
Beat in the eggs and vanilla.
Then the dry ingredients.
Then the applesauce. You should have a thick creamy batter.
Spread half the batter in a lightly greased 13×9 pan and sprinkle it with the chocolate chips.
Add dollops of marshmallow creme. I smoothed it a little bit with a wet spoon.
Then cover it with the rest of the batter.
Bake for about 20-25 minutes, until nicely brown.
I sprinkled some more chips on top right when it came out of the oven.
When it’s completely cool you can cut it into squares.
The marshmallow will stay nice and fluffy. Store at room temperature covered with plastic wrap. The applesauce will keep them nice and chewy.