I’m living in Brazil at the moment and I have been finding it difficult to procure certain ingredients for some of my recipes. You can’t really find graham crackers around here, nor double cream, peanut butter, buttermilk, golden syrup, rasberries, root beer, jalapenos, monteray jack cheese or PROPER cheddar amongst a lot of other things. You can find replacements but sometimes they don’t work very well (marshmallow cream/fluff for example). Yesterday I found myself craving s’mores so I decided to go to the local supermarket to see what I could find that would work with the recipe I had at home. It went pretty well and I only had to change two things on the recipe. Instead of the graham crackers I used crushed oreo cookies and I also left the marshmallow layer out because marshmallow cream in Brazil is not really like the Fluff we have back in the UK. The real marshmallow Fluff stays put through the whole baking process while the brazilian version cooks through and disappears into the batter. Once the bars were ready I topped with marshmallow just before serving and they turned out to be just as delicious as the traditional ones.
Here follows the original recipe, if you want to make my version of those just leave out the marshmallow layer (:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup chocolate sandwich cookie crumbs (i.e. crumbs of about 10 Oreos)
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized Hershey’s milk chocolate bars
1 1/2 cups marshmallow creme/fluff
Some baking sheet or aluminium foil
Preheat the oven to 176°C (350°F). In an 8-inch square baking tray, place a big square of baking sheet or aluminum foil covering the bottom of the pan and up to the edge leaving some extra bits overhanging. Grase the foil or baking sheet. The overhanging foil or sheet will make it easy to remove the bars from the pan after baking and cooling. (my baking tray sticks, so those steps are crucial to me. if you have a good tray you can trust, you could just grease it without using any paper or foil).
Cream the butter and sugar together in a large bowl until fluffy and pale yellow (2-3 minutes). Beat in the egg and vanilla. In a small, separate bowl, whisk together the flour, cookie crumbs, baking powder and salt. Add the dry ingredients to the butter mixture and mix until just combined. Divide the dough roughly in half, placing half the dough in your prepared pan and the other half in the fridge to chill until you’re ready for it.
Use the back of a spoon sprayed with cooking spray and to press and spread the dough in the pan until it covers the bottom of the pan in an even layer (you might want to be really careful if you are using a baking sheet). Place the chocolate bars side by side over the dough (if they fit; if not, break them and arrange) such that you have a full single layer of chocolate (about 1/4 inch thick). Glop on marshmallow creme and use a greased offset spatula to spread it evenly across the candy bars. Take the remaining dough out of the fridge and place it on top of the marshmallow layer (to do so, take a small handful at a time and flatten it into a “shingle” in greased fingertips. Lay these side by side over the top. They’re a little sticky so it takes some fiddling, but just clean your fingers off if the dough starts sticking to them too much and continue).
Bake for 25 to 30 minutes or until lightly browned. Let cool completely in pan before gently using the overhang of the foil sling to lift the bars out of the pan and place them on a cutting board to slice. When ready to serve, heat each bar in the microwave for about 25-30 seconds. Store extras in an airtight container.