Giant S’Mores Cake

• FOR THE GRAHAM CRACKER COOKIE BARS:
• 1 cup Unsalted Butter, Softened
• 1-1/2 cup Granulated Sugar
• 1/2 cups Brown Sugar
• 4 whole Large Eggs
• 2 teaspoons Pure Vanilla Extract
• 3 cups All-purpose Flour
• 2 cups Graham Cracker Crumbs
• 1 teaspoon Salt
• 1/2 teaspoons Baking Soda
• _____
• FOR THE BROWNIES:
• 1 box Fudge Brownies, 18 Iounce Box
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• _____
• FOR THE TOASTED MARSHMALLOW:
• 2 jars Marshmallow Fluff (about 15 Oz)
• Kitchen Torch

1. Start with the cookie bars first:
2. * Preheat oven to 375 degrees and line a 9x13" pan with tinfoil or parchment paper, and grease lightly.
3. * In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.
4. * Add eggs one at a time, beating well after each addition. Mix in vanilla and combine.
5. * In a separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda.
6. * Add dry ingredients to butter mixture slowly, and mix until just combined.
7. * Pour batter into prepared pan, and use a spatula to spread evenly
8. * Bake for 20-25 minutes, or until a toothpick comes out clean.
9. * Allow cookie bar to cool completely in the pan before removing
10. Then the brownies:
11. * Prepare brownies according to the box's instructions. Combine mix with additional required ingredients specified in mix package (typically water, eggs and oil). Spread into a tinfoil or parchment paper-lined and lightly greased 8x8" pan. Bake according to package instructions.
12. * Allow brownies to cool completely in the pan before removing
13. Assembly:
14. * Remove cookie bar from pan as 1 piece and place on a cutting board. With a large serrated knife, shave off the sides so you're left with a roughly 8x8" piece. (There will be a lot of extras, but I'm sure you'll find a use for them). Carefully cut the 8x8 slab in half horizontally so you end up with 2 equally-sized thin 8x8 cookies.
15. * Cut out an 8x8" piece of cardboard and place one of the cookies on top of it. Then remove the brownies from the pan in 1 piece and place on top of the bottom layer cookie.
16. * Fill a piping bag (or Ziploc bag) with fluff and cover the entire brownie in a relatively thick layer. The marshmallow will ooze down the sides, especially when you torch it, but that's what happens in real s'mores too so it just adds some appropriate character.
17. * With a kitchen torch, torch the marshmallow uniformly so that each bite will have that toasted flavor. Be ready to blow out any bit that catches fire!
18. * Allow the marshmallow to set for a few minutes, and then place the final layer of cookie on top. Use a knife to make a perforated line down the middle and a straw to make the holes if you desire.

graham cracker cookie, unsalted butter, sugar, brown sugar, eggs, vanilla, allpurpose, graham cracker crumbs, salt, baking soda, brownies, water, toasted marshmallow, marshmallow, kitchen

Taken from tastykitchen.com/recipes/desserts/giant-se28099mores-cake/ (may not work)