Jen's Smores Bars

These are one of my favorite things from the Baked cookbook. I love the mix of chocolate with the salty peanuts. Yum. I think I'll have to make these again soon.

Danielle's Smore Bars

Max and I made these last night. We made quite a few alterations, but we really like how they came out. The only complaint I have is that the crust calls for way too much butter. I may not have used enough graham crackers, but I think I will use a lot less butter next time. Butter was pooling at the top when it cooked. Did that happen to anyone else? I dabbed a bunch off the top, but I think it was still way too much.

I thought it was odd that the recipe didn't specify whether to use large or small marshmallows. Even if it seems obvious, you should still be specific. Anyway, we used small ones and just poured them in till we thought it was a good amount. We didn't put any nuts in our bars, and we added more marshmallows to make up for it.

And based on what Melissa and Cami said about melty marshmallows, we put the pan of bars in the oven for a little while after we put it all together so the marshmallows would melt a little. We also threw some extra marshmallows on top before putting it in the oven so the ones on top would get puffy and browned (just like a perfect smore marshmallow). After pulling it out of the oven, I ran a butter knife through it to swirl the marshmallows a little. Putting it in the oven worked out really well.

And finally, we drizzled some caramel on top after we pulled it out of the oven. We both would rather have caramel on top of our smore bars than nuts. We let it cool in the fridge for a couple of hours before trying it. I wanted to try it before we went to bed and it was too late to wait the full three hours. I'm glad we tried it when we did. It was slightly warm and the marshmallows were still melty, although the chocolate wasn't set. I tried a little this morning, and I liked it both ways -- warm and cooled.

Cami's S'more Nut Bars

These were really good. I think they were almost everything I had hoped for. The graham cracker crust was honestly the best I've ever made. It seemed to hold together better than those I've made in the past. I guess adding brown sugar is the secret. Any time I need to make a graham cracker crust, I'm going to use this recipe.

I really like the chocolate. I think it is the perfectly smooth consistency and just the right amount of bitterness. I love dark chocolate though. Thanks to Melissa's suggestion I added more marshmallows. I think I added 12 or 13 and could have added 1 or 2 more I think. I liked the marshmallow chunks but I can see how gooey marshmallows would be good as well. In order to do that I think I would add the marshmallows to the chocolate before you add the boiling cream so they melt a little. Maybe next time I'll try that.

These cut very nicely and would be great for a picnic or potluck. They would also make a nice ending to a lunch date.

S'more Nut Bars

I decided on the recipe because for as long as I can remember I have loved S'mores. I just love the gooey marshmallows paired with the melting chocolate it is to die for. So, when I saw this recipe I knew I had to do it. I made this yesterday and I liked it, but it was not exactly what I imagined. It did not have the gooey marshmallow with the melting chocolate so right there I was a little disappointed. I think a more accurate name would be "Rocky Road Bars".

I have a few comments. Since I don't really like peanuts I changed it to walnuts and it was great you could probably do any nut of choice. I actually added a little salt to the recipe since my nuts were not lightly salted, but I think I could have done without. Also, I thought the dark chocolate was a little over powering and I love milk chocolate so in the future I would make it with just milk chocolate. Finally, I think in the future I would have either cut up more marshmallows or cut them smaller, because there were times when I had a few bites of just chocolate and I think it needs the marshmallow to cut the intensity of the chocolate. Overall I would make it again with a few modifications.

*I am having some camera problems so I will add pictures soon


And now for Cami's questionnaire:

Q: When did you start baking / cooking?
A: I have always baked I can remember pretty much every Sunday as a child baking something new. When I moved away from home and lived with roommates I stopped baking and thanks to this group I am back baking again. I forgot how much I enjoyed it. I started cooking once I had Lucas because I was at home and I had extra time. I could use a lot of help in the cooking area, but I have been enjoying it the more I try.

Q: What is your favorite kitchen tool?
A: I really love these measuring cups that are made for liquids I have four in total and the smallest measurement is 1 tbls up to 4 cups. I use them everyday.

Q: Do you have a favorite spice? If so, what is it?
A: Probably salt, it is hard to decide.

Q: What is your favorite book?
A: My favorite book for years has been Atlas Shrugged by Ayn Rand.

Q: If you could travel anywhere, where would you go?
A: My sister lives in Qatar so it would probably be there.

Q: If you had to change your first name right now, what would you change it to?
A: I always wanted my middle name so I guess Lynne.

Q: Where do you currently live?
A: Chicago

Q: Where are you from?
A: Mobile, AL

Q: If you could eat one thing for every meal for the rest of your life, what would it be?
A: Cheeseburger and french fries with a Dr. pepper