It's

Cozy Food Friday!

That means it's time to share a recipe from 

a friend!

This week's recipe is from author

Laura Bradford

Laura's recipe is from 

Book 1 in her Emergency Dessert Squad Mystery

ÉCLAIR AND PRESENT DANGER

The first book in the delicious new Emergency Dessert Squad Mystery series from national bestselling author Laura Bradford.

With her rent rising faster than her pie crust, bakery owner Winnie Johnson had hoped to be rescued by an inheritance from her wealthy friend and neighbor Gertrude Redenbacher. Instead all she inherits is the widow’s hostile hissing tabby, Lovey, and a vintage ambulance, restored by Gertrude’s late husband. As her dream crumbles, Winnie makes her final delivery—a peach pie to an elderly widower. But she finds Bart Wagner lying on his kitchen floor, smothered by a pillow.
 
To comfort her frightened and grieving neighbors, Winnie comes to the rescue with her baked goods—and an idea is born: dessert delivery via her ambulance and a new business called the Emergency Dessert Squad. When she’s not speeding to the scenes of dessert emergencies, Winnie is also racing to track down Bart’s killer—before she needs to call a real ambulance for the next victim...

WINNIE JOHNSON'S

WORY NO S'MORE BAR

photo property of www.bromabakery.com

NOTE: Your finished product will differ in appearance. 

The photos used here do not depict Laura's finished s'Mores.

Ingredients:

1¼cup graham crackers, crushed

4 tablespoons butter, melted

¾ cup sugar

½ cup brown sugar

½ cup butter, softened

1 egg

½ teaspoon vanilla

1¼ cup all purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup mini Reese’s Peanut Butter Cups

1 cup mini marshmallows (with an additional handful for the top)

12 mini Hershey Bars (unwrapped)

photo property of www.themindfulhapa.com

   Line a square baking pan with parchment paper and set aside.

   Combine crushed graham crackers and 4 tablespoons of melted butter. Press into bottom of prepared pan to form a crust.

   Cream ½ cup of softened butter. Mix in both sugars and cream again until fluffy. Add in egg and vanilla. Mix again.

   In a separate bowl, combine flour, baking soda, and salt. Add to butter mixture and combine.

   Add in peanut butter cups and marshmallows. Stir.

   Spoon cookie dough on top of graham crust and spread (dough will fill in any gaps as it cooks).

   Bake at 350 degrees for 10 minutes.

   While bar is cooking, place mini chocolate bar in freezer.

   After 10 minutes, sprinkle reserved marshmallows on top of cooking bar and then continue baking for another 8 to 10 minutes.

   Remove from oven and place chocolate bar pieces on top. Cool completely.

photo property of www.houseofnasheats.com

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