My haitus was caused by both professional and personal overload.
We just finished our annual
geekfest user conference which reached its pinnacle last Thursday after sleeping very little – the little sleep that I did get filled with nightmares of entering presentation rooms to find them filled floor to ceiling with stacks of paper covered in VHDL code (VHDL code? who am I?), stuffing press kits in a hotel lobby, entering the Austin Convention Center before dawn and exiting after dusk, watching a ten-year-old boy-genius and leaving my feet in a permanent state I call “Barbie Feet” (Feet get stuck in position that is a variation of pointing toes due to too many 18-hour days in heels. This position is similar to that of Barbie’s feet, ergonomically designed so that heels slide with ease on and off of her feet). To further complicate matters, the week before the user conference was prefaced with nasty strep throat and an ear infection.
On a personal note, we are purchasing a house – it is absolutely perfect and we cannot wait to get in!
As for today, we have some Smores’ Bars. It is worth getting back into the habit of posting to share these, they have gone over really well in the office. In the summer we don’t have fires over which to roast some gooey marshmallows, so this is a nice alternative (in Texas we really never have those fires regardless of the time of year). The key is the graham cracker crumbs in the dough.
Smores’ Bars (photos to come)
makes 16 bars.
1 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 cup graham cracker crumbs or 14 sheets of graham crackers, whirled in the food processor until fine
2 tsp baking powder
3 cups semi-sweet chocolate chips
3 cups marshmallow creme (not melted marshmallows)
Preheat oven to 350°F.
Grease a 9×13 baking pan.
In a large bowl, mix butter and sugar.
Add egg and vanilla and mix well.
In a small bowl, whisk together flour, graham cracker crumbs, and baking powder.
Add to butter mixture and mix.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate chips in one layer over dough.
Spread marshmallow creme on top of chocolate.
lace remaining dough in a single layer on top of the fluff (most easily achieved by flattening small handfuls of dough at a time and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars or else they are very very gooey. When cool, cut with a pizza cutter.