*for baking tips and more photos of the recipe, visit the full post here: bakeat350.net/2014/10/spooky-smores-bars-recipe.html
Spooky S’mores Bars
YIELD: 12 bars
PREP TIME: 15 minutes
BAKE TIME: 22 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
3/4 cup packed light brown Imperial sugar
1 egg
4 full-size milk chocolate candy bars, such as Hershey's
12 ghost-shaped marshmallows
Black food coloring pen (optional)
Preheat oven to 350. Butter an 8x8” pan. Line with parchment paper, letting the ends overlap. Butter the parchment.
In a medium bowl, stir together the flour, oats, graham cracker crumbs, baking powder, and salt.
In a bowl of an electric mixer, beat the butter and sugar together. Add in the egg 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, cover the top with the candy bars, breaking up the 4th bar to cover the cookie base completely. Top with 12 ghost-shaped marshmallows. (Place the ghosts face down, as the faces will melt under the broiler.)
Move the top oven rack to the next to 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. Let cool, then use the food coloring pen to add eyes and mouths to the ghosts. Lift out of the pan using the parchment overhang. Cut into bars. Serve warm or at room temperature.
