Continuing with my Oscar party dishes, I’ll be making these S’more Bars for the film Amour. Unlike the Les Mis bread, we’re going full on title pun with this one. Which means they should probably be S’mour bars for the sake of the party.
These are way too easy to make for being as good as they are. Veganizing them wasn’t a problem, though I might make a couple tweaks when I make them again in a few weeks. More on that when we get to the recipe.
I going to be trying to take more photos of the process of each recipe for you guys from here on out, and I’m using this post to kick that off.
Admittedly, some of the shots may not be the best (I’ve taken over most of the photography from Ryan – that dude is busy), but I really love to see lots of photos and at least some of the steps in the recipe when I visit blogs, so I want to be able to provide that as well.
Above are the dry ingredients dumped on top of the creamed mixture (previous photo) after a good scrape of the bowl. Once you have the dry mixed in, you’ll have a crumbly mixture that you should be able to press together to form a ball. You’ll be pressing 1/2 to 2/3 of the mixture into the bottom of your greased baking pan, like so…
Now it gets crazy easy. Bake the bottom layer for about fifteen minutes. Then you take it out of the oven and layer your chocolate bars on top. I used Trader Joe’s 1.75-oz 56% dark chocolate bars. They have a darker version too, but I didn’t want the chocolate to be too bitter. You can use whatever chocolate you like. Just arrange it evenly over the hot cookie layer.
Next you’ll arrange your mini marshmallows on top of the chocolate. These little guys can be sticky, and you’ll probably have to sample one or two to make sure they taste really good. It’s just your job as the baker. It can’t be helped.
Then you’ll crumble and sprinkle the rest of the cookie mixture over the marshmallows. I used a little more on the bottom of the pan then the recipe called for, but I still had plenty for the top.
Now you just bake it off until the top is golden, and try to restrain yourself from eating it all while the chocolate is melted and gooey. It’s easier to get clean cuts on this once the chocolate cools completely, but they’re pretty awesome when it’s melted. You can always put them back in the oven or microwave on a bar by bar basis.
Before we get to the recipe I should warn you that these are evil. They’re so easy to make – as long as you can get your hands on some vegan marshmallows, which was the most challenging part of making these for me. And they’re SO good. Once you start eating one, it’s hard to stop yourself from going back for more.
Vegan S’more Bars
3 ounces vegan margarine
3/4 cup unbleached sugar
1 1/2 tsp EnerG egg replacer
2 Tbsp hot water
1 tsp vanilla extract
1 1/3 cup unbleached all-purpose flour
3/4 cup graham cracker crumbs (make sure they don’t contain honey)
1 tsp baking powder
1/8 tsp salt
1 Tbsp non-dairy milk
about five 1.75-oz non-dairy chocolate bars
1 10-oz bag of vegan marshmallows
Preheat the over to 350 degrees and grease an 8-in. square pan.
Cream the margarine and sugar together. Mix the EnerG powder with the hot water, and add it to the creamed mixture along with the vanilla extract. Mix it up again until it’s creamy and smooth.
In a separate bowl mix together the flour, graham cracker crumbs, baking powder and salt. Add this to the creamed mixture, and while the two are mixing add the non-dairy milk. (see Note)
Press 1/2 – 2/3 of the dough into the bottom of your prepared pan, and bake it for 15 minutes. Take it out of the oven and layer the chocolate over the top evenly. Spread the marshmallows on top of the chocolate, and crumble the remaining dough over the marshmallows. Put the pan back in the over for 10-15 minutes, or until the top is golden. Transfer to a cooling rack and cool completely before cutting bars.
Notes: I reduced the margarine from the original recipe for this version, but I think I could of used the full 1/2 cup without any problems. I added the non-dairy milk because the mixture was a bit dry. When I make this in a few weeks, I’m going to try to up the margarine by an ounce and see how that goes. I’ll report back and edit the recipe if I like that version better.