Making uses out of your Fluff

It's Friday!!! Less then a week till Thanksgiving and I'm sure you've got 151591891065060 other things going on, I know I do. This is a stressful time of year for many people and the best way I deal with my stress is to bake and cook. It doesn't help the waist line that grows for many during this season but it helps me not blow up over stress.

I'm thinking about doing 12 days of cookies next month seeing that I'm going to make a whole lotta cookies for the holiday baskets I give to friends and family. Also going to try some candies too which will be a 1st for those lucky enough to get one. I'm all about making something that can be used in more then one way, like Fluff. It can not only be for fluff n nutter but also a sweet potato bake topper or even S'More Bars.

Growing up getting some s'mores was something truly special as THIS girl doesn't camp, so camp fires didn't happen. There were always the "fake" ones like chocolate chip like cookies paired with a fake marshmallow cream, they would be good at the time but never truly meet the craving of that creamy marshmallow goodness sandwiched between graham crackers with a chunks of chocolate. Here is something I truly believe helps that craving if not kills it totally!

Ingredients:

• 1/2 cup butter room temp(1 stick)
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1teaspoon Vanilla extract
• 1 1/3 cup flour
• 1 teaspoon baking powder
• pinch of salt
• 3 king sized hersey plain chocolate bars
• 1 1/2 cups fluff (not marshmallows) or 1/2 of fluff recipe
• 1 cup Graham Cracker crumbs (you can make these from mashing Graham Crackers)

You want to preheat the oven at 350 degrees. This is for a 8x8 pan but trust me it won't be enough and you can double the recipe and then you use all the fluff you made before. You want to spray your pan because remember you're using Fluff and that stuff is sticky.

You want to mix together your butter and sugars till fluffy, then add your egg and vanilla. It will be light and fluffy.

In a different bowl you want to mix up your flour, graham crackers, baking powder and salt. Once all mixed you want to add this to the butter mixture at a low speed till combined.

Now you want to divided the dough into half, part will be pressed into the bottom of your pan(like the oh so important bottom graham cracker) the other part will be kept aside for later. Next you want to unwrap and place your three chocolate bars on top of dough side by side(it should cover all of it).

Now you see them!

Now you don't!

Next up the Fluff, you can add more if you want but remember you need to add another layer yet, so don't want to have no room in the pan for it. Spread that yummy fluff over your chocolate bars and make sure they are covered(fresh fluff spreads best!).

With the last of the dough you want to place a layer of it over the fluff but fluff is sticky and the dough doesn't like to spread over it so I used a piece of wax paper and made a patch of dough that fit over everything. Then flipped it over onto the fluff stuff and peeled off the wax paper. Worked wonderful for me, hopefully for you too!

After you've got all your layers done pop that baby in the oven for 30-35 minutes till light golden brown. Let it cool before cutting it, I'd say at least an hour... then cut and enjoy! The candybars stay soft after being baked as long as you don't put them in the fridge. It's like some awesome s'mores minus the camping and possible burns from playing with fire.

Enjoy these and check back next week for some more fun!