Cozy Food Friday!
That means it's time to share a recipe from
This week's recipe is from author
Laura's recipe is from
Book 1 in her Emergency Dessert Squad Mystery
ÉCLAIR AND PRESENT DANGER
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.
1¼cup graham crackers, crushed
4 tablespoons butter, melted
¾ cup sugar
½ cup brown sugar
½ cup butter, softened
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)
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