Bar Cookies

S’More’s Bars

Yesterday, I took Alexander to the DPS for his driving permit.

*gulp*

And then I let him drive halfway home.

*choke*

This morning, he drove us to school.

My stomach is still a bit queasy from the ride……

So I’m left wondering, how did all this happen? How is it possible that my youngest child will be 16 in less than two weeks? I’m not sure, considering in my mind, he is still this size:

Scan 2 copy

Which reminds me – he’s not. Of course, he’s about two inches taller than me now, and it has become quite obvious that his growth is not slowing down anytime soon, as evidenced by the amount of grocery shopping I do almost every day, and the fact that his clothes, once again, are becoming increasingly ill-fitting. We made a trip to DSW on Sunday, so he could pick up a few new pairs of shoes that actually fit properly, weren’t torn to shreds on one side from skateboarding, and will be acceptable to wear in public so he can attend his sister’s high school graduation ceremony, which, conveniently, takes place the day after his birthday.

Conveniently.

Next trip? New, properly fitting clothes for him. And you know how much teenage boys loooooove to go clothes shopping. Although, now that he can drive us there, it might make the trip a bit more bearable.

Might is the operative word. Wish me luck…….

IMG_0024

S’More’s Bars – adapted from Food and Wine/Cheryl Day

I’m not a marshmallow fan by any stretch, but I have to admit that I really liked these. The key is not to over-bake the brownie filling. Watch it closely after about 10 minutes – you really do want the center to appear underdone.

  • 3 cups corn flake crumbs (or graham cracker crumbs)
  • 1 1/2 sticks unsalted butter, melted
  • 2 tbs. packed light brown sugar

Brownie Filling

  • 1 stick unsalted butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/4 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup all-purpose flour

Meringue:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp cream of tartar
  1. MAKE THE CRUST Preheat the oven to 350°. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. In a medium bowl, using a fork, mix all of the ingredients until evenly moistened. Press the crumbs evenly into 
the bottom of the prepared pan. Bake for 8 to 10 minutes, just until lightly browned. Let cool completely. Leave the oven on.
  2. MAKE THE FILLING In a heatproof medium bowl set over 
a saucepan of simmering water, melt the butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. Remove from the heat and whisk in the sugar and vanilla. Whisk in the eggs until smooth, then stir in the flour until just incorporated. Spread the batter evenly over the cooled crust. Bake for about 13 minutes, until the edge is set but the center is still slightly jiggly. Transfer to a rack and let cool completely.
  3. MAKE THE MERINGUE Preheat the broiler. In a heatproof medium bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
  4.  Mound the meringue on top of the filling, swirling it decoratively. Broil the meringue 8 inches from the heat until lightly browned at the tips, about 1 minute. Cut into bars and serve.

 

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