Hey guys! Happy Monday from across the pond! I thought I’d interrupt my quick postcard-like posts with a delicious recipe for you today, prepared by Erin from The Spiffy Cookie. If you’re not familar with Erin and/or her blog, she’s a lot like me — she loves baking just as much as I do, spent a portion of her life in upstate New York, and is currently working towards earning her PhD! I actually guest posted for Erin while she was in Europe last month, so she’s been nice enough to return the favor by keeping your mouths drooling while I’m frolicking around Europe. Take it away, Erin!
Seems like everyone is going off to Europe this summer. Too bad we couldn’t all have gone at the same time, but then who would guest post while we were away? Since I had my turn in Europe last month, I am now returning the favor of guest posting to Liz, as she guest posted for me while I was abroad. My name is Erin and I blog over on The Spiffy Cookie. In case we’ve never been introduced before, I am a graduate student by day (and night actually) but cooking and baking is a priority during my minimal amounts of free time (after I work out of course). Good food keeps me sane!
But now I have a question for you. Do you crave s’mores no matter what the season? They usually remind me of campfires during camping trips in the summer, but with all the different variations that have popped up, it’s hard to not think of them year-round. On my blog, most of my s’mores creations involve peanut butter: Reese’s Peanut Butter S’mores Cookies, Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies, and Peanut Butter Cup S’mores Ice Cream. I did also make a S’mores Molten Lava Cake without adding any peanut butter – gasp! In case you couldn’t tell I have a real attraction to peanut butter, but today I went out of my usual pattern and made a s’mores treat without using my favorite ingredient.
I present to you, German Chocolate S’mores Gooey Cake Bars. These beauties are very thick, and their centers are nice and gooey thanks to the combination of sweetened condensed milk and marshmallows. Also in the middle is graham cracker, shredded coconut, and pecans which truly solidifies the sense of eating a piece of German chocolate cake combined with a s’more but in a richer, denser format.
Makes 16 bars Ingredients: Directions: Source: Adapted from Picky Palate.
Makes 16 bars
Source: Adapted from Picky Palate.
Thanks so much, Erin! I agree, we should’ve coordinated our Europe travel plans this summer — food bloggers take over Europe! We’ll all just have to plan another trip over — who’s in?!