Inside Out Smores Bars Recipes

Steps:

• 1. Heat oven to 350. Coat a 9 x 13 baking dish with nonstick cooking spray. 2. Prepare brownie mix according to package directions with the eggs, oil, and water. Pour HALF of brownie mixture into pan. 3. Top with sheets of graham crackers, breaking to fit as necessary. Sprinkle marshmallows on top of graham crackers, covering completely. Drizzle remaining half of brownie batter over marshmallows. 4. Bake for 25-30 minutes, until edges are crisp and center is set. Remove from oven and let cool for 15 minutes to set completely before slicing into bars and serve. navywifecook.com

Steps:

• Preheat oven to 350°F
• Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.
• In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.
• Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
• Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars. Makes 16 brownies.

Steps:

• LINE two baking sheets with parchment paper. Carefully break apart the graham crackers along the lines where they are scored, yielding 4 rectangles from each cracker. Lay half of them out with some space between them on them on the parchment lined baking sheets.
• SCRAPE the peanut butter and fluff into two disposable pastry bags fitted with large plain tips or into 2 gallon sized zipper top bags (which are then zipped shut). If using the zipper top bags, squeeze the fillings toward one corner, twist the bag to prevent it from squirting back into the empty space, use a twist tie to hold it in place and snip the corner off.
• PIPE a line of peanut butter down each cracker. Follow this by squeezing a dollop of marshmallow creme about the size of a marble or a nickel into the center of each line of peanut butter. Top each of these with one more graham cracker square. Set aside while preparing the chocolate coating.
• COMBINE the chocolate chips or chunks and coconut oil or shortening in a microwave safe bowl. Microwave on HIGH for 2 minutes. Stir well, return to the microwave, and heat on HIGH in 30 second bursts, stirring after each burst, until the chocolate is fully melted and the mixture is smooth.
• PICK up one graham cracker/peanut butter/marshmallow sandwich at a time, lower it into the melted chocolate, turn over to coat completely, and use two forks to lift it, allowing the excess chocolate to drain away as completely as possible before transferring back to the parchment lined sheet. Repeat with remaining graham sandwiches. Sprinkle the tops with micro MALLOW Bits, if desired, and allow the chocolate to set up. These are good stored at room temperature for up to 2 weeks.
• Some cooking notes: • There's no getting around it, the marshmallow creme is a bit sticky and tricky. I found it easiest to pipe the little coin of creme into the center of the peanut butter and slide a knife across the piping tip to encourage it to let go of its marshmallow creme brethren in the piping bag. That was more successful than just twisting and twirling it into a curlieque on top. If you find a better way, please share it with me! • The marshmallow creme loves to slide around and ooze off of the peanut butter in various directions. No biggie. Just use the top graham cracker to help slide it back into place. • That top graham cracker? It has an alarming tendency to slide off of the top on the tide of oozy marshmallow creme. Again, no big deal. Slide it back into place before dipping in the chocolate coating. All shall be well in the end. • Don't skimp on the peanut butter...It's the glue here with all the slippery-slidey marshmallow creme. If you're allergic to peanut butter, go for sunflower butter.