Delicious Reading: 'Averie Cooks'

One of my husband's favorite flavor combinations is s'more: chocolate, marshmallow and graham cracker. It's usually a taste reserved for summer nights, when you sit under the stars around a campfire or fire pit. But I recently found a way to enjoy the glory of s'mores when it is cold and gray outside from, appropriately, a woman named Sunshine.

Averie Sunshine has cooked up lots of ingenious ways to enjoy favorite flavors. She has written two books, "Peanut Butter Comfort" and "Cooking with Pumpkin: Recipes That Go Beyond the Pie." I like the way this lady thinks. In addition to devoting whole books to favorite ingredients, she provides lots of easy meals and fuss-free desserts on her blog, Averie Cooks (www.averiecooks.com).

To the delight of my husband (and the rest of the family), I have now quickly whipped up these s'more bars on several occasions because of the one-bowl nature of the recipe.

__Loaded S'more Bars__

__Ingredients:__

1/2 cup unsalted butter (1 stick), melted

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

3/4 cup all-purpose flour

5 full-size graham crackers, roughly chopped (about 2 cups)

1 heaping cup mini marshmallows

1 cup semisweet chocolate chips

__Directions:__

Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with aluminum foil; spray with cooking spray; set aside.

In a large, microwave-safe bowl, melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar and vanilla, and whisk until smooth.

Add the flour and stir until just combined; don't overmix.

Add the graham crackers and any crumbs on cutting board, marshmallows and chocolate chips, and fold to incorporate.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges are set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in the pan for at least 30 minutes before slicing and serving.

View the recipe online here: www.averiecooks.com/2013/08/soft-and-gooey-loaded-smores-bars.html

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About Brooke

Brooke Clubbs is a Jackson mom of three, a freelance writer and a communications instructor.