Sweet Potato Pecan Coffee Cake - a tantalizing combination of cinnamon and crunchy roasted pecans in a cake with plenty of sweet potato goodness.
Recipe: S’mores Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour I used 1/2 c. whole wheat flour and 1/2 c. + 1/3 c. all-purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars Definitely giant Hershey bars - wouldn’t be a s’more w/o them!
1 1/2 cups marshmallow fluff (not melted marshmallows) I used a 7 oz. jar of marshmallow fluff
Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. **I dusted my hands and with powdered sugar and used my hands to spread the fluff onto he candy bars. It was way easier than trying to use a spatula!** Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 squares.
...and I'll food porn cake if I want to! hehe