This isn't really a "chef" sort of question, but I hope you can help us with this trivial issue.
We're fooling around with a recipe for S'mores bars that calls for layering a graham cracker and a scoop of choc chip/mini marshmallow cookie dough then baking it for a few minutes before topping with a square of hershey's chocolate bar. It is then cooked a few minutes longer until the choc has melted.
It's very good, but a little thin. Here's what I'm thinking; I want to change the graham cracker to a graham cracker crust with butter and sugar, then some sort of marshmallow layer before it's topped with a choc chip cookie dough and a square of chocolate.
Here's my question- the original recipe calls for marshmallows. Is there any way we could spread fluffl between the crust and cookie layers? Plain fluff or fluff mixed with something for stability? I thought of spreading it on the top, but I don't think we could bake it that way. Maybe spread it on after the cookie? Wouldn't that be too gooey to eat?
The original recipe is so good we ate them for lunch. (I'm feeling a little sugar-sick, but it was worth it!)