February is my month off from work. Since I'm a "seasonal" employee, I can only work 10 months out of the year. I have February off, and then another month sometime this summer. It's kind of glorious. Being away from work for a couple of weeks now has made me realize how much I bonded with some of my coworkers, though. There are a few people that I really miss!
A few days after our last day of work, I went to a Super Bowl party. I really didn't care about the actual game, but it was my last chance to hang out with most of my work friends before they went back to Florida until next season. I was also excited about the commercials, half time show, and the food! My hosts made buffalo chicken dip, baked beans, mac & cheese, cocktail weenies, amazing home-smoked bbq pork loin, and a glorious peanut butter pie.
My contribution was a couple of cases of beer, and these Red Velvet S'mores Bars.
I got the recipe from Sugarcrafter. I didn't make many changes, because they were pretty perfect already. Although, I have to say... when I was eating the last one, I decided to experiment. A little peanut butter made them super-mega-awesome.
Red Velvet S'mores Bars
Ingredients
1 1/2 C. graham cracker crumbs
6 Tbsp. butter - melted
1 1/2 C. sugar
1/2 C. softened butter
2 eggs
2 tsp. vanilla
1 1/4 C. flour
1/4 tsp. salt
3 heaping Tbsp. cocoa powder
2 Tbsp. red food coloring
2/3 C. semi-sweet chocolate chips
1 1/2 C. marshmallow fluffbag of marshmallows
Method
- Preheat oven to 350 degrees F. Spray the bottom and sides of an 8"x8" cake pan with nonstick cooking spray.
- Combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of the prepared pan.
- Combine the cocoa powder, red food coloring, and 1 tsp. of the vanilla in a small bowl. It will create a red paste.
- With an electric mixer, beat the sugar and butter until fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Add in the remaining tsp. of vanilla.
- Beat in the cocoa powder paste until the batter is a solid red. Add in the flour and salt, mixing until almost combined. Finish mixing by hand, and fold in the chocolate chips. Spread the batter over the graham cracker crust in the pan.
- Bake for about 35 minutes, or until the brownies are set.
- Remove from the oven and drop on the marshmallow fluff by spoonfuls while the brownies are still hot. Once the marshmallow is warmed and softened, spread it evenly. If it's difficult to spread, you can cover the pan for a minute or so, to soften the marshmallow.
- Preheat your oven's broiler. Cut about 18 marshmallows in half and lay (cut side down) on top of the marshmallow fluff. Place the pan under the broiler for 20-30 seconds, until the marshmallows are golden-brown. (Watch them carefully... they can go from brown to burned in the blink of an eye!) Let them cool completely before cutting.
They're super gooey... hence, difficult to cut. I just powered through. Coating your knife with nonstick spray can help. You could even put them in the freezer for awhile to harden up the marshmallow before cutting. They're totally worth it, though. They're sweet and delicious and decadent. Take them to a party, make them for that special someone, or heck, just make them as a treat for yourself!
Enjoy!
How many graham crackers are in 1 1/2 cups? I don't care to measure them, I just want to crush them :-)
ReplyDeleteHmm I think it was 7. I had crushed a whole pack and ended up not using all of them. It should be about 7. As long as it covers the bottom of the pan, you're good!
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