I had been seeing all sorts of s'mores recipes on pinterest and it was just making me crave a s'mores related treat.  So this weekend, at my sister's house, was the perfect time to try one out.

I was also wanting Nutella, so thinking about nutella and graham crackers sparked the idea that we could make a nutella s'more bar.

Which is exactly what we did.

We used this recipe from Mel's Kitchen Cafe and it was SO good!

The only change was instead of 2 cups of chocolate chips, we did about 14 ounces of Nutella.  (The small jars are 13 ounces, the big jars are 26.5 - we used just over half a big jar) Put it in a glass measuring cup, then stick it in the microwave for 15 or so seconds to get it a little more melty.  Then we just drizzled a nice layer on top of the marshmallow fluff. 

They were amazing.

The best part - they were even better the next day.  (If you can handle to leave some that long).  The next morning they seemed to have a little bit of a different texture, and the Nutella taste was more clear.  They were so good, and I've already made another batch.

S'mores Nutella Cookie Bars (recipe from Mel's Kitchen Cafe)

*Note: Don’t be tempted to substitute mini-marshmallows for the fluff/creme. The marshmallow fluff/creme stays gooey and soft in the oven.
*Makes 9X13-inch pan of bars

INGREDIENTS:
2 cups all-purpose flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme
12-14 ounces Nutella
DIRECTIONS:
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Twix Bars

Mmmmmm.

Yes, let's say that again, Mmmmmmm.

These are tasty!  I made them for a family Halloween party and they were gobbled up quickly!

It might be partially due to the fact that there is 1 pound of butter in a 9x13 pan.  Oh yeah, and some sugar.  Throw in some sweetened condensed milk, and what's not to love?

Shortbread Crust:
2 sticks butter
1/2 cup sugar
2 cups flour
Mix and press in 9x13 pan. Bake @ 375 for 20 min.

Caramel:
2 sticks butter
1 cup brown sugar
4 tbsp corn syrup
1 can sweetened condensed milk
 Cook over med heat- boil 5 min. Pour on crust. Put in fridge 1 hour.

Chocolate:
Melt 12 oz bag of milk choc chips
 2 tbsp veg. Oil
 Spread over caramel and put in fridge for 2 hours.

I discovered that if you 1/4 this recipe, it makes a perfect 8x8 pan.  It is thinner layers of the caramel and crust and I think it is a nice change.  Plus making only an 8x8 pan means there's less laying around that I am going to eat.

1/4 recipe:

4 T butter
1/8 cup sugar
1/2 cup flour
Mix and press in 8x8 pan, bake at 375 for about 14-15 minutes.  Check it to make sure it doesn't get too dark.

4 T butter
1/4 cup brown sugar
1 T corn syrup
5 T sweetened condensed milk
cook over medium heat - boil 5 minutes.  Pour on crust, put in fridge 1 hour

1/3-1/2 cup milk chocolate chips
1/2 T vegetable oil
melt together, spread over cooled caramel layer.  Refrigerate until set.

Carmelita Bars

Carmelita Bars
***These are so tasty, so please don't automatically disregard them when you find out how much butter they have in them!***
--also, read the notes at the bottom--

2 1/4 cups melted butter
3 cups flour
3/4 teaspoon salt
2 1/4 cups brown sugar
1 1/2 teaspoon baking soda
3 cups oatmeal

6-12 ounces chocolate chips
17 ounces caramel ice cream topping

Combine first six ingredients.  Spread half of dough on an ungreased jelly roll pan.  Bake at 350 for 10 minutes.  Sprinkle chocolate chips over the dough.  Pour caramel topping evenly over chips.  Use remaining dough to press into palm-sized sections and place on top of caramel.  Bake for 10-12 more minutes.

***Notes***
***** This makes a pretty big recipe -- I cut it in half and just use a 9x13 pan.  It works out great.
***** Instead of pressing the second half of the dough over the top, I just crumble it over, trying to spread it evenly.  It prevents you from having to touch the hot cooked part, with the melting chocolate chips and caramel.