And I bet you are wondering about those yummy looking S'mores Bars above. Let's get your mouth drooling with another picture.
Now I have made a lot of s'mores desserts over the years but both Todd and I agree that these bars are my best creation! Todd even gave them a Todd Rating of 10 out of 10 and requested that I make them for every "cheat day" from his diet from now on. What makes them so good how sweet and crumbly the graham cracker cookie is. They are good cold but taste the best when slightly warm... You know, when all the chocolate and marshmallow is nice and gooey. The recipe for these amazing bars is right below.
Keywords: bake dessert chocolate graham crackers marshmallow
Ingredients (9 bars)
- 1 stick softened butter
- 1/4 c lightly packed brown sugar
- 1/2 c sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/3 flour
- 3/4 c graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp salt
- 2 king sized milk chocolate bars
- 1 jar marshmallow fluff
Preheat oven to 350* and spray an 8x8 square baking pan with nonstick spray.
In a large bowl, cream the butter with both sugars.
Add the vanilla and egg to the butter mixture.
In a small bowl, whisk the flour, graham cracker crumbs, baking powder and salt.
Add the dry mixture to the wet mixture and beat on low speed until just combined.
Divide the dough in half. Press half the dough on the bottom of pan.
Layer the milk chocolate bars on top in one layer.
Carefully spread the marshmallow fluff on the chocolate bars.
Grab small handfuls of the remaining dough and flatten in your hands. Piece together on top of the marshmallow fluff.
Bake for 30-35 minutes or until golden brown.
Cool completely before cutting into 9 bars.
And as for this hearty veggie soup? It was super simple to make. Saute some veggies as the base and throw the rest of the ingredients in the slow cooker. And it is chock full of vegetables! Super healthy... I mean, the broth has V8 juice in it! You can customize what you put in the soup based on your personal preferences or what's in your pantry. And considering it has all those vegetables in it, it's pretty darn tasty. The tomato broth and Italian seasoning make a great combination. And with that, I leave you with this final recipe.
Loaded Veggie Tomato Soup
Keywords: slow-cooker saute soup/stew beans carrots tomato mushrooms
- 32 oz chicken broth
- 1 11.5 oz can original V8 juice
- 2 14 oz cans diced Italian tomatoes
- 1 small diced onion
- 2 cloves minced garlic
- 1 pkg sliced mushrooms
- 3 peeled and sliced carrots
- 3 small diced zucchini
- 1 diced yellow squash
- 1 14 oz can drained and rinsed red kidney beans
- 1 tsp Italian seasoning
- S&P to taste
In a large frying pan, saute the onion, garlic, carrots and mushrooms in cooking spray or olive oil for about 5 minutes or until softened.
Combine the sauteed mixture and the remaining ingredients in the slow cooker.
Cook on high for 2-3 hours or until the vegetables are cooked though.