Snickerdoodle S’mores Bars
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 ½ cups packed brown sugar
6 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoons vanilla extract
4 Hershey's bars
3 cups mini marshmallows
2 tablespoons granulated sugar
2 teaspoons cinnamon
1/4 cup mini marshmallows
1 tablespoon butter
Preheat oven to 350°F. Butter an 8”x8” baking pan and dust with sugar; set aside.
In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Whisk to combine. Set aside.
Using an electric or stand mixer on medium speed; cream butter and brown sugar until light and fluffy. Add the eggs and mix to combine, scraping the sides of the bowl as necessary. Add vanilla. Mix until thoroughly combined. Reduce speed to low. Slowly add the flour mixture until just combined. Scrape sides and bottom of the bowl and stir.
In a small bowl combine sugar and cinnamon to make topping. Stir to combine. Set aside.
Spread half of the dough evenly into the prepared pan. Sprinkle marshmallows over top in an even layer. Add candy bar in an even layer making sure to cover the whole top. Spread remaining dough evenly on top of candy bars. Sprinkle sugar cinnamon evenly over the top of the batter.
Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting.
Microwave marshmallows and butter in a heat safe dish, 30 seconds at a time until you have a smooth consistency. Drizzle over bars.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/ Copyright ©2012 The Slow Roasted Italian – All rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.