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Dia de los S'MORES-tos Bars
YIELD: 12
PREP TIME: 20 minutes
BAKE TIME: 19 minutes
1 cup unbleached, all-purpose flour
1/3 cup rolled oats
1 cup graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon kosher salt
1/2 cup salted butter, melted and cooled
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons Nutella
4 full-size milk chocolate bars, such as Hershey's
12 skull-shaped marshmallows, like Peeps
food coloring pens
Preheat oven to 350. Butter an 8x8" pan. Line with one sheet of parchment paper, pressing into the corners or two strips, letting the ends overlap. Butter the parchment.
In a medium bowl, stir together the flour, oats, graham cracker crumbs, baking powder, and salt.
Beat the butter and sugar together. Add in the egg and vanilla and mix well. Stir in the flour mixture until combined.
Spread into the prepared pan, smooth the top evenly, and bake until done, about 18-20 minutes. Let cool on a wire rack.
Once cooled, spread on the Nutella, leaving about 1/2-inch border. Cover with the chocolate bars, breaking up the 4th bar to cover the cookie base completely. Top with 12 skull-shaped marshmallows. (Place them face down, as the faces will melt under the broiler.)
Move the top oven rack to the second highest position (closer to the flame can cause the parchment to burn.) Set the oven to Low Broil. Place the bars in the oven for 1-2 minutes until the chocolate is melty and marshmallows are golden. Rotate halfway for even browning.
Let cool, then use the food coloring pen to decorate. Lift out of the pan using the parchment overhang. Cut into bars using a knife or bench scraper that has been lightly coated in oil and wiped of excess. Serve warm or at room temperature.
Store, lightly covered with a sheet of waxed paper or parchment at room temperature.
