|Elvis S'mores Bars
Back from vacation! I had a wonderful time in Virginia/DC spending time with family and going to my cousin Brandon's wedding. His wedding was the most beautiful wedding that I've ever been to; I am so grateful to have been able to be a part of all the memories. Times like these are so precious. We all live so far apart and don't get to see each other very often, I really cherish all the time that I'm able to spend with family.
Now, I had every intention of taking pictures of some of the deliciousness I encountered on my trip, I was so caught up with everything that I didn't get a chance. But here are some of the places that I got to visit if you ever get the chance to visit them yourselves! The Green Turtle, Tuscarora Mill, La Madeleine Bakery and Cafe, Clyde's Willow Creek Farm (rehearsal dinner), Raspberry Plain (where the wedding was held-- absolutely beautiful!), and China Garden. My cousin Teddy and his wife Heiz also did a crab and shrimp bake at their house that was incredible! I really should've gotten pictures of everything, drats!!
So back to business! I haven't done any baking since before I left, but I saved one amazing recipe for you all for when I got back! One of my favorite combinations is peanut butter and bananas. My new favorite recipe is s'mores bars, which I shared with you all last week. Combining both of these flavors, I give you Elvis S'mores Bars!
I won't lie to you, you still can't beat the original. But if you're wanting a little of each, these cookie bars are the right thing for you! A little sweet and a little salty. Yum! They are a little more gooey and messy than the original (yeah if you can imagine!), but they are so good I think that you will really enjoy them!
This is yet another forgiving recipe that you can alter and make your own. Think of your favorite flavor combinations and make this recipe your own... I did! I'm already thinking toffee (of course), coconut, maybe some apple or cherry filling going on. Tader Joe's Cookie Butter? :-) So many options!
|Layer 1: Graham cracker cookie dough
|Layer 2: Sliced bananas
|Layer 3: Reese's peanut butter cups
|Layer 4: Marshmallow creme
|Layer 5: Top graham cracker cookie dough layer
(I shingled them, I liked the way it looked!)
|Right out of the oven!
|A trio of Elvis S'mores!
|I love the cracked look!
|A little somethin' somethin' in each bite!
Elvis S'mores Bars
Adapted from Lovin' from the Oven
1/2 c. butter , room temperature (1 stick)
1/4 c. brown sugar
1/2 c. sugar
1 large egg
1 tsp vanilla extract
1 1/3 c. all purpose flour
3/4 c. graham cracker crumbs (about 4-5 whole crackers)
1 tsp baking powder
1/4 tsp salt
1 - 1 1/2 bananas, sliced
8 Reese's Peanut Butter Cups, cut in halves (you can add more, this was all I had!)
7 oz. container of marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place slices bananas on top of the dough. Next, add the Reese's peanut butter cups on top of the banana layer. Spread chocolate with marshmallow creme or fluff. Place remaining dough on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars.