s'mores bars - Pass the Cookies

Name: s'mores bars - Pass the Cookies
Ingredients: In a small saucepan over medium-low heat, melt the butter and cook, stirring frequently, until it is golden brown and smells nutty.; Pour the butter into a heatproof bowl and refrigerate until the butter is solid (about 30 minutes).; The butter does not have to solidify until it is hard, just until it feels solid but soft to the touch.; In a food processor, grind the graham crackers into fine crumbs. Measure out ¾ cup plus 2 tablespoons.; Preheat the oven to 350 degrees F.; Line a square baking pan (8×8 or 9×9) with two sheets of parchment paper, one on top of the other in different directions so the entire pan is covered.; Scoop the solidified brown butter to the bowl of an electric mixer fitted with the paddle attachment.; Cream the butter on medium speed for about 15 seconds to make it smooth and break up any pieces of solid butter.; Add the sugar and mix on low speed to incorporate.; Increase the speed to medium and cream together the butter and sugar until fluffy (about 4 minutes). Scrape the sides and bottom of the bowl to fully bring the ingredients together.; Add the egg and vanilla and mix on medium speed for about 30 seconds, or until the batter is almost homogenous.; In a small bowl, whisk together the flours, salt and graham cracker crumbs.; Press the dough into the prepared pan and bake for 10-12 minutes. The edges should be slightly golden.; In a large bowl, stir together the cocoa, melted butter, and hot water.; Add the sugar, eggs, and vanilla, and mix well.; Stir in the flour, baking powder, and salt until everything is just combined.

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Happy 4th of July week! Let's celebrate with some s'mores bars - perfect for your patriotic cookout! We're elevating the classic campfire flavors in these.

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Ingredients

In a small saucepan over medium-low heat, melt the butter and cook, stirring frequently, until it is golden brown and smells nutty.
Pour the butter into a heatproof bowl and refrigerate until the butter is solid (about 30 minutes).
The butter does not have to solidify until it is hard, just until it feels solid but soft to the touch.
In a food processor, grind the graham crackers into fine crumbs. Measure out ¾ cup plus 2 tablespoons.
Preheat the oven to 350 degrees F.
Line a square baking pan (8×8 or 9×9) with two sheets of parchment paper, one on top of the other in different directions so the entire pan is covered.
Scoop the solidified brown butter to the bowl of an electric mixer fitted with the paddle attachment.
Cream the butter on medium speed for about 15 seconds to make it smooth and break up any pieces of solid butter.
Add the sugar and mix on low speed to incorporate.
Increase the speed to medium and cream together the butter and sugar until fluffy (about 4 minutes). Scrape the sides and bottom of the bowl to fully bring the ingredients together.
Add the egg and vanilla and mix on medium speed for about 30 seconds, or until the batter is almost homogenous.
In a small bowl, whisk together the flours, salt and graham cracker crumbs.
Press the dough into the prepared pan and bake for 10-12 minutes. The edges should be slightly golden.
In a large bowl, stir together the cocoa, melted butter, and hot water.
Add the sugar, eggs, and vanilla, and mix well.
Stir in the flour, baking powder, and salt until everything is just combined.