These unbelievable S’mores Bars were contributed to the initial Traveling Apron Recipe Swap by Nicole White. Nicole has the most delightful stationary shop and was kind enough to not only participate in the first recipe swap, but she also created the first set of recipe cards we used. This recipe made it into The Traveling Apron Cookbook as The Best S’mores Bars, although Nicole submitted them as The Best S’mores Bars Eva. Our editor dropped the “eva” but I have to agree with Nicole on this one- these things are sinful and just might be the best eva.
One of the things I’ve learned about the cookbook writing and publishing process is that it’s virtually impossible to catch every single error that comes along. I’d love to believe that my cookbook is error free, and while I’d argue until the cows come home that I caught every grammar error, I’d be kidding myself to think that it was perfect.
It’s a humbling experience to revisit one of your favorite recipes contributed to the book and find that it’s missing part of the instructions. And unfortunately, that would be the case with these S’mores bars. If you have the book, you’ll find that it tells you to preheat the oven and then walks you through the steps of building the S’mores Bars. But then….as terrifying as it is for me to admit… it leaves you hanging.
I first want to apologize for this omission.
I tested every single one of the recipes that were contributed to the cookbook. In fact, when there were multiple banana breads contributed, I narrowed them down to the top 3 and had my neighbors blind taste test to choose the one that made it into the book. I’ve made these S’mores bars (twice, in fact) and the photos that you’re seeing are the same photos that appear in the book and on the cover.
However, the recipe was included in the manuscript just as it was submitted to the recipe swap and both myself and my editor missed the final step of popping them into the oven to melt the chocolate.
Luckily, I blog and I have this wonderful platform to not only admit my shortcomings but to update the recipe for anyone who may want to try the S’mores Bars for themselves in the future.
- 1⅓ cups flour
- 2 pouches graham crackers, mashed into crumbs in pouch
- 1 tsp baking powder
- 1 tsp salt
- ½ cup butter
- ½ cup brown sugar, firmly packed
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 king-size Hershey bars
- 1 container (16 ounces) marshmallow fluff
- Preheat the oven to 350 degrees.
- Grease an 8 inch pan. Whisk flour, 1 pouch of graham-cracker crumbs, baking powder, and salt. In another bowl, cream the butter, both sugars, and egg and then add in the vanilla. Combine the wet and dry mixtures.
- Press half of the dough mix in the bottom of the prepared pan. Add the chocolate bars, cover with the marshmallow fluff, and top with the remaining dough and the second pouch of graham-cracker crumbs.
- Bake for 10-15 mins until chocolate is melted and dough is set. Allow to cool then cut in squares to serve.
I could’ve hung my head in shame and pretended to not have noticed. Waited for someone to email me and ask me how long to bake them. But that’s not fair to you and it’s really not fair to myself either. Admitting your mistakes and making them in the first place makes us human. I am human. I am far from perfect. And while I try to crank out recipes that will bring joy into your homes with photographs that present them in their best light, I’m just like anyone else and forget part of the instructions in the process.
It bothers me that I failed Nicole by not catching the error but I’m going to give myself some grace and hope like heck that those who have the book wing it when they make the S’mores Bars. It’s really not difficult to figure out, but I wanted to go ahead and put the updated recipe here.
And now I’m going to hit publish on this post and go hide in the corner.