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S’mores chewy bars

I love a traybake and I love anything s’mores and this combines the best of both! As tempting as it may be to tuck in while this is still a warm pudding, these bars really are best enjoyed after they’ve been given time to cool and set properly. Only then can you really appreciate the gooey chewiness!

 

Ingredients

Method

Preheat the oven to 180°C / 356°F (160°C / 320°F fan).

Line an 8×8 inch / 20x20cm baking tray with baking parchment.

In a freestanding mixer with the paddle attachment, beat the butter and sugar until light and fluffy.

In a jug, combine the egg and vanilla and slowly add to the butter/sugar on a medium speed.

Sift the flour, bicarbonate of soda and salt into the wet mixture and combine.

Add the biscuits and mix well (I find this easier by hand with a latex glove) until it comes together to form a dough.

Put a layer of two thirds of the dough in the bottom of your baking tray and press down tightly.

Spread a layer of Fluff marshmallow over this and then sprinkle the chocolate evenly on top.

Spread over the remaining 1/3rd of dough mixture and press down.

Cook for 20 minutes and allow to cool completely before cutting into bars.

Trivia

S’more is a contraction of the words “some more”. The origin of this use in connection with a particular type of food is unclear but it is known to have been in use by scouts in the USA out camping by around 1925. A recipe named Graham Cracker Sandwich appeared in a 1920s publication by the Campfire Marshmallows company which is more or less a s’more, but the text makes it clear the snack was already popular with scouts. The first definite reference to a recipe called Some More appeared in the 1927 edition of Tramping and Trailing with the Girl Scouts. And in 1938 the contracted form S’more appeared in a publication aimed at summer camps. In the 1993 movie, The Sandlot, Hamilton ‘Ham’ Porter explains to Scotty ‘Smalls’ Smalls how to make a s’more out of “grahams, mallows, and chocolates”.