• 8/10 Nat'l S'Mores Day 1

    From Dave Drum@1:2320/105 to All on Wed Aug 9 14:25:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: S'mores Blondies
    Categories: Cookies, Snacks, Chocolate
    Yield: 12 Servings

    Nonstick spray
    9 Whole graham crackers;
    1 c Store-bought graham cracker
    - crumbs
    1 1/4 c (160 g) all-purpose flour
    1 1/4 ts Baking powder
    1 ts Fine sea salt
    1 c (225 g) unsalted butter;
    - room temp
    1 c (220 g) packed dark brown
    - sugar
    1/2 c (100 g) granulated sugar
    2 lg Eggs; room temp
    1 tb Vanilla extract
    8 oz (225 g) bittersweet
    - chocolate; coarse chopped,
    - in chunks
    2 1/2 c (150 g) mini marshmallows

    Set oven @ 350-#F/175-#C and arrange oven racks in the
    upper and lower thirds of the oven. Coat the inside of a
    9" by 13" pan with nonstick spray and line it with
    parchment paper, leaving 2 inches of excess parchment on
    the long sides of the pan. (The excess will help you
    pull the blondies out later.)

    If using whole graham crackers, add them to the bowl of
    a food processor and pulse until they form a fine
    powder. Alternately, you could put the crackers in a
    large resealable plastic bag and crush them using a
    rolling pin, then add them to the bowl. If using
    store-bought crumbs, add them directly to the food
    processor. Add the flour, baking powder and salt to the
    crumbs, and pulse a few times to combine.

    In the bowl of an electric mixer fitted with the paddle
    attachment, cream the butter, brown sugar and granulated
    sugar on medium speed until light and fluffy, 4 to 5
    minutes. Add the eggs one at a time and mix on medium
    speed until well incorporated, scraping the sides of the
    bowl after each addition.

    Add the vanilla and mix to combine. Turn the mixer to
    low and add the graham crumb mixture and mix just to
    combine. Add about 3/4 of the chocolate to the mixer and
    mix to incorporate. Transfer the dough to the prepared
    pan. Use damp hands to press the dough into an even

    Bake on the lower rack until the bars are golden at the
    edges and the surface has a crackly appearance, 30 to 32
    minutes. Remove the pan from the oven and sprinkle the
    marshmallows evenly over the surface. Return the pan to
    the top rack of the oven and bake until the marshmallows
    have softened and begun to turn golden brown, 6 to 8

    Remove the pan from the oven. If any of the marshmallows
    have puffed up, use a toothpick or skewer to puncture
    them; they will deflate easily. Sprinkle the reserved
    chocolate on top of the marshmallows and return the pan
    to the top rack of the oven. Bake until the chocolate is
    melted and gooey, and the marshmallows are lightly
    toasted, about 2 minutes. Transfer the pan to a wire
    rack and let cool, 45 minutes.

    Using a thin knife, slide the blade between the blondies
    and the pan on the short sides of the pan, then use the
    parchment sling to carefully remove the blondies. Let
    cool another 10 minutes, then slice into 12 even pieces
    and serve.

    by Erin Jeanne McDowell

    Yield: 12 blondies

    RECIPE FROM: https://cooking.nytimes.com

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