I often hear new parents say their kid is basically perfect. (Maaaaaybe I fall into this category too, maybe)  The new baby has a great temperament, sleeps through the night, eats well, is always smiling and laughing. You know, they’re so perfect it convinces them to have another… They hedge their  bets and have another. And the exact opposite happens, obviously. They don’t sleep or eat, they cry every 2 seconds. They basically lose their sanity, forever. Well, I took my chances…
No, I’m not pregnant.
But my Ultimate S’Mores Anniversary Cake had a baby!!!!   Because the offspring of a cake is a bar, right?!?! Just humor me, thanks.  Sooooo, Happy Mother’s Day S’More Cake!

Speaking of Mother’s Day, I requested ice cream, for breakfast, in bed. Yep, that’s just how I roll. In addition to the ice cream I requested…  I’d like the scraps that I saved from the bars to be sprinkled on top.

Jon, are you reading this?  The scraps are in a ziplock bag in the back of the freezer, hidden. Paaaahleeeeease say you’re reading this?!?!  Don’t make me beg.  Oh wait, I think I just did.  Oh well, I’m not above begging.  Clearly.

I made these bars for the ‘Share our Strength’ Bake Sale a couple weeks ago, which is why it has a cute little label on it (I designed the label and printed it on old paper grocery bags, cheap and easy!). If you want to make these for a large crowd or a bake sale, just double the recipe (that’s actually what I did for the bake sale).

The bars have 7 layers, but this time I only used about 4 sticks of butter. Which is a drastic downgrade from the 7 sticks that were in the s’more cake. The layering of the s’mores bars is:

Brownie
Graham Crackers
Cheesecake
Chocolate Chip Cookie
Chocolate Ganache
Mini Mallows
Graham Cracker Crumbs

The ultimate s’more bars aren’t difficult to make, I promise. But they do require quite a few dishes, counter space and some forethought to execute properly. Make each layer at a time starting with the brownies. Then put away the all the brownies ingredients, and move on to the next layer, and so on. Tackling each layer at a time might help these seem less overwhelming. PS, that’s not the way I do it. I turn my kitchen into a disaster zone, then hope someone will have pity on me and come clean up after me. Usually that’s when Jon rides in on his white horse and rescues me. Bless him.

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Ultimate S’More Bar

Ultimate S'More Bar

Ingredients

  • 1/2 batch of brownies
  • 1 sleeves graham crackers (about 10 crackers)
  • 1/2 batch of cookies
    • Cheesecake Layer:
  • 8 oz block cream cheese
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg
    • Ganache:
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
    • Topping:
  • Mini Marshmallows, and crumble the remaining crackers to sprinkle on top.

Instructions

Preheat the oven to 350°F. Line a 9×13 inch pans with tinfoil and spray with nonstick spray.

*The tinfoil makes it easy to remove the bars from the pan and makes cutting super easy.

Mix the brownie batter and pour it into the prepared pan.

Lay graham crackers on top.

Mix the cheesecake ingredients with a hand mixer and pour the batter onto the graham crackers.

Mix the cookie dough and drop spoonfuls onto the cheesecake batter.

Bake for about 45 minutes, until the cookie dough is pretty golden brown and the cheesecake layer no longer jiggles when you gently shake the the pan.

Allow the bars to cool completely before lifting them out of the pan.

To make the ganache, heat the heavy cream on the stove over medium heat. Do not allow it to boil. Turn off the heat and add the chocolate chips. Let the chips sit in the hot cream for about 5 minutes, then whisk until all the chips are smooth and melted. Allow to cool slightly, then pour over the bars.

Sprinkle the bars with the mini mallows and graham cracker crumbs. (I pressed the toppings into the ganache very lightly with the palm of my hand to make sure the topping really stuck to the bars). You can chill the bars at the point to speed along the cooling of the ganache.

DO NOT cut the bars until the ganache is COMPLETELY cool. Well, you can, but the ganache will be gooey, runny and messy. When you cut the bars, use a large knife, and I even ran my knife under hot water so it would glide through nicely.

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Lining the tray with either tin foil of parchment paper makes removing the bars from the pan really each. Just lift them out, slice, then serve.

A 13×9 inch pan makes 12 HUGE bars. And by HUGE I mean, theyre almost the size of my phone!

The little curly ball of energy that calls me mom, yaaaaa, she’s pretty rad!