I recently ran across this recipe on a friend’s blog and knew I had to try it! It assembles pretty quickly, and then you can set it aside to bake whenever you’re ready.
If you are like me and tend to keep a lot of baking basics (flour, butter, eggs, etc.) on hand, you’ll probably only need to buy graham crackers, marshmallow fluff, and chocolate. I went generic on the first two and bought Ghirardelli semi-sweet baking pastilles instead of Hershey bars. I actually bought two tubs of fluff (7 oz each) and needed only one, so I ended up with enough ingredients for two batches at a total of $7.40 plus the minimal value of the staples I had on hand. The bars were so good that we only got two nights out of an 8×8 pan, but that’s still pretty inexpensive.
When I got to this point I realized why the original recipe calls for Hershey bars — spreading the fluff is a challenge! Remarkably, with a little care almost all of my chocolates stayed where I had pressed them gently into the dough, but next time I think I’ll flip the middle layers and just sprinkle semi-sweet or dark chips across the fluff.
This is another reason it would be good to increase the dough recipe — unless you are a master dough-handler, you are just not going to make this pretty. It’s so soft that it’s very difficult to work with in pieces of any size, though you could try refrigerating it first if you’re more patient than I am. After I took that photo, I filled in the cracks a little more with what was left over, so when it came out of the oven it looked like this:
It smells wonderful baking, and the consistency reminded me of s’mores Pop Tarts. I’m looking forward to trying a variation on this recipe with the leftover crackers, chocolate, and fluff. We microwaved our leftover pieces the second night, but first I took a bite of mine while it was still cold from the fridge, and I have to say it was pretty awesome that way, too.