Monday, January 14, 2013

Reese Smore's Bars

I have a problem with people.

More specifically, people in their cars.

I was out running errands the other day, and noticed a man driving next to me, shamelessly digging for gold with his finger halfway  up his nose. 

A GROWN man. 

Do people think their cars are an invisible bubble?! You probably see this all the time....But some of my favorites are the people that are checking themselves out, flashing smiles in the mirror, making sure their nose hairs are all plucked, checking for lipstick on there teeth.

I just feel like if you're on the road with thousands of other people, and in a car that is very 
window-y, you would maybe remember that like, EVERYONE CAN SEE YOU.

So if you're tempted to pick your boogers in your car on a highway, don't do it. I can see you, and It's gross. Super gross.

Now we go from boogers to possibly the best bars in existence.

Just this past summer, when my family would have a fire in the firepit we started making our smores with reeses instead of hershey bars. And we never went back. 
It's nothing earth shattering and I'm sure many of you have done the same....but if you haven't, you are living a sad, sad life.

These bars taste like Reeses smores, except better.

Reeses S'mores Bars
adapted from The Sweet Life

  • 1 Cup Butter
  • 1 Cup packed brown sugar
  • 1/2 Cup white sugar
  • 2 eggs
  • 1 TBSP. vanilla
  • 2 1/2 cups flour
  • 2 tsp, baking powder
  • 1/2 tsp. salt
  • 2 Cups graham cracker crumbs
  • 24-30 Large reeses PB cups
  • 3-4 Cups fluff (I did one large container)
Spray a 9x13" pan with cooking spray.
Beat together butter and sugars until fluffy- for about a minute.
Beat in eggs and vanilla. All at once add the flour, baking powder, salt and cracker crumbs and mix on low until combined.
Press 1/2-2/3 of the dough onto the bottom of prepared pan.
Evenly arrange the PB cups and lightly press into the the dough.
Spread fluff all evenly all over the PB cups.
With the remaining dough, break it up in 4 or 5 chunks and press each chunk flat on a lightly floured surface.
Piece all the dough on top of the fluff layer and gently press down on everything to bring all the dough together into one sheet of dough.
Bake for 30 minutes.
Allow to cool for at least 2 hours before cutting. You can dig into them right away, but don't expect nice neat bars....they will be a beautiful disaster.


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