The minute I took these bars out of the oven a combination of warm graham and vanilla filled the room and drove me crazy. Up till now I’ve never once made anything with the s’mores theme. I’m not sure why, except that I never really especially liked the original all that much to begin with. The marshmallow is too bulky, the chocolate is mediocre, and the graham crackers are usually stale or soggy. One look at these cooling on the counter and I’m pretty sure I’ve fixed all that. Just enough marshmallow oozes out from the folds of the nubbly crust, and although I can’t see it, I know there’s a thick layer of Nutella underneath. And Nutella never disappoints.
I took my first bite somewhere in the middle of the photo session and all I can say is, even if you don’t have any arguments with the originals, I know you’ll love these. There’s a chewy, almost butterscotch quality to the crust and crumb topping. On the inside the marshmallow and Nutella are gooey and taste just like what you’d hope for. The flavors of graham and vanilla linger in your mouth even after you’ve finished the last bite. That’s probably because the crust sticks to your teeth a little bit…in the very best way. Don’t let August pass you by without making a batch of these.
- 9 full sized graham crackers (1 sleeve, about 5 oz)
- 1 cup + 2 Tbsp all purpose flour
- 1/2 tsp salt
- 2 sticks (1/2 lb) unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1 Tbsp vanilla bean paste (or extract)
- 1 cup Nutella
- 1/2 of a 7 oz jar of marshmallow fluff
- Set the oven to 350F
- Grind the graham crackers in a food processor until finely ground. Process until the mixture is very finely pulverized, with no lumps.
- Mix the cracker meal with the flour and salt and set aside.
- Cream the butter and sugar until light and fluffy. Add in the vanilla bean paste and blend well.
- Add in the flour/graham mixture and fold in until just combined.
- Press 2/3 of the dough into a lightly greased or parchment lined 8x8 square baking pan. Using your fingers, spread the dough evenly across the pan.
- Spread the Nutella over the dough.
- Using a small spoon, dollop the marshmallow fluff evenly across the Nutella. You don't need to spread it out, but try to get small dollops evenly distributed across the entire surface.
- Crumble the remaining 1/3 of the dough over the top. Use your fingertips to break it apart into small pieces and scatter it evenly across the surface. Some of the marshmallow will peek through.
- Bake for about 35 minutes until lightly golden and puffed up a bit. You can check it with a toothpick, there should be no wet dough sticking to it.
- Let cool before cutting if you want neat squares, but these are pretty amazing while they are still warm.