Eric came home from work a few weeks ago with a big bag of groceries. He’ll do this from time to time. During his lunch break, he’ll pick up stuff to make for dinner or some other goodies that I’ve requested. This time, however, I hadn’t asked him to purchase anything.
A look of pure delight formed on his face when I asked what was in the bag. He reached in and revealed three items: a box of graham crackers, two bags of chocolate chips, and a jar of marshmallow Fluff.
I looked at him for a moment. “Ok, now what would you like me to do with these items?”
He proudly displayed each item on the kitchen table and then explained. “I want you to make s’more cookies.” From here, he went on to go over some ideas for how I could go about making said cookies. I listened and agreed… I would try it out and see what happened.
My first attempt was neither a success nor a failure. The cookies tasted good, but the Fluff disappeared into the cookie and you really didn’t get any marshmallow consistency. It was just a regular chocolate chip cookie (I did, however, use graham crackers as a base, which gave it a different flavor and a unique texture).
As I sat down to think about my next move, I contemplated the mistakes that I made with the first batch. And what it came down to, I felt, was one major issue with baking these suckers: Fluff melts when it is heated. I knew this all along, but I just didn’t know what to do about it.
And then, just a few days ago, I was sitting with my morning cup of coffee and it came to me: I had to make something that wouldn’t be baked. My game plan quickly changed. I wasn’t going to do cookies, but I’d do bars. And instead of putting them in the oven, I’d have them set in the freezer.
The result turned out to be pleasantly surprising. I think these make for some tasty little treats and these are most definitely kid-friendly (both in preparation and in consumption).
No Bake S’more Bites
1 3/4 cups graham cracker crumbs
1/4 cup granulated sugar
8 tablespoons unsalted butter, melted
1 cup chocolate chips (I used Ghiradelli)
3/4 cup of Fluff’
Line a 8×8 square baking pan with parchment paper.
In a bowl, mix together the graham cracker crumbs and sugar. Slowly pour in the melted butter and stir the crumb mixture until they clump when you squeeze them in your hand.
Spread the crumb mixture along the bottom of the pan, pressing down so that it is evenly distributed. Put the pan in the freezer for 15-20 minutes, or until the mixture starts to firm up.
Melt the chocolate chips in the microwave or on the stove in a double boiler. Using a spatula, spread the chocolate across the top of of the graham cracker crust. Let sit for a few minutes until it cools down. At this point, add spoonfuls of Fluff in five or six spots across the top of the bars. Using a knife, swirl the Fluff into the chocolate.
Freeze bars for another 10 minutes, cut into bites and and serve.