Dining at my baking besties house is always the greatest learning opportunity. Not only is she an awesome person, she is a fabulous baker and cook.  Every time I am with her I take away some wonderful recipes and tips that I take to my family and friends and I leave with a handbag full of recipes “must makes”.

Last night was no exception.  We had a wonderful day planned to have a fun outdoor extravaganza, but a rainy day pushed us inside and unable to have the bonfire we planned.

No prob. Susie to the rescue!  She pulled out this amazing number that satisfied our S’more craving as well as adding a crowd pleasing finale while we torched the top marshmallows.

Winner,  Winner.  This recipe developed by my friend and her team at the Land O’ Lakes test kitchen is a new family favorite!

INGREDIENTS

Graham Cracker Cookie

1 1/4 cups
all-purpose flour
1 cup
graham cracker crumbs
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
Land O Lakes® Butter, softened
3/4 cup
sugar
3/4 cup
firmly packed brown sugar
1
large Land O Lakes® Egg
1
large Land O Lakes® Egg (yolk only), save egg white
1 teaspoon
vanilla extract
6 (1.55-ounce)
full size milk chocolate bars

7-Minute Frosting

3/4 cup
sugar
1/4 cup
water
1
large Land O Lakes® Egg (white only)
1 teaspoon
light corn syrup
1/8 teaspoon
cream of tartar
1/8 teaspoon
salt
1/2 teaspoon
vanilla extract

DIRECTIONS

  1. Heat oven to 350°F. Line 13×9-inch baking pan with aluminum foil, extending over edges. Set aside.
  2. Combine flour, graham cracker crumbs, baking powder, baking soda, and salt in bowl; set aside.
  3. Beat butter, sugar, and brown sugar in large bowl until creamy. Add egg, egg yolk, and vanilla; beat until well combined. Slowly add flour mixture; beat until just combined. Spread batter into prepared pan. Bake 26-30 minutes.
  4. Remove pan from oven and lay chocolate bars over cookie. Return to oven for 2 minutes. Using an off-set spatula spread the melted chocolate over the graham cookie layer. Let cool completely until chocolate is set.
  5. Place about 1/2-inch water into bottom pan of double boiler. Bring to boil over high heat. Combine 3/4 cup sugar, 1/4 cup water, egg white, corn syrup, cream of tartar and salt in top of double boiler. Place mixture over rapidly boiling water (water should not touch bottom of pan); beat at highest speed with hand mixer 7 minutes or until mixture forms stiff peaks. (Do not overcook.) Remove from heat; add vanilla. Continue beating 2 minutes or until frosting holds deep swirls.
  6. Lift bars from pan using foil ends. Remove foil. Frost top of bars. Use kitchen torch to toast frosting. Let sit 5-10 minutes before cutting to allow frosting to set.

RECIPE TIPS

8 sheets of graham crackers will yield about 1 cup.

Store bars in air tight container at room temperature.

If you don’t have a kitchen torch just skip that step. Broiling the top overcooks the edges of the bars and creates an undesirable texture to the top of the frosting.

If you don’t have a double boiler, you can top the marshmallows when it comes out of the oven to help melt.  Then torch top before serving.

 

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