Hanukkah S'mores

I was approached by a local grocery store franchise to create a Hanukkah baking dish for their social media. It didn’t take me long to decide to make my s’mores pie but with a Hanukkah twist!

Instead of the chocolate bars and chips in the recipe, I used Hanukkah gelt. And to make it even more festive, I added holiday coloured sprinkles. I will repost the recipe below with the minor adjustments.

These Hanukkah S’mores Bars are definitely worth gossiping about!

Hanukkah S’mores

Yield: 16 squares

INGREDIENTS:
1 stick softened butter
1/2 cup granulated sugar
1 whole egg
1 teaspoon vanilla
1 cup flour
1 cup graham cracker crumbs
1 teaspoon baking powder
Marshmallow spread, 7 oz container
36 large chocolate coins + 8 pkgs Hanukkah gelt
1/2 cup mini marshmallows
2-4 tbsp sprinkles

DIRECTIONS:
1. Preheat oven to 350°F and spray a 9″ square baking pan with cooking spray and line with parchment paper both ways.
2. In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in.
3. Stir in flour, graham cracker crumbs and baking powder.
4. Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate coins from the foil and place on top of the Marshmallow Creme. Place 1/2 cup of marshmallows on top.
5. Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!).
6. Place the different sizes of Hanukkah gelt all around the top of the dough and push down to ensure they stick. Sprinkle with holiday coloured sprinkle mix, then bake 30-40 minutes until lightly browned and cooked through.
6. Remove pan from oven and set it on a wire rack. Once, slightly cooled, remove with the sides of parchment and continue cooling on wire rack. Place in fridge for about an hour before cutting.

Recipe adapted from 4littleFergusons