S’mores Cookie Bars

Recipes, Sweet Treats
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photo-upcoming

Blogging about blogging. I know, what could be more boring? Especially when the promise of S’Mores Cookie Bars lies ahead. 

However, I write about my life and blogging is something that I do in said life, so it makes sense that once in awhile, I’d have some thought to share about this crazy place we call the internet.

A few weeks ago at a party I ran into my friend Vanessa and we found ourselves talking about our blogs (shocking, right?).

One of the topics we touched upon was whether it’s okay to use photography or recipes from another – clearly monetized – blog without asking permission.

Vanessa is on Team Ask Permission Before Using Someone Else’s Work, which I totally agree with, but if someone is monetizing their blog with advertisements and sponsored blog posts, I can’t help but wonder what it is that makes that blog any different than, say, the Food Network or Martha Stewart?

Let’s be honest. People rip off recipes and/or photography from mainstream commercial sites all the time, even some of the “biggest” and “most popular” blogs on the internet.

Does that make it right? No. But it happens all the time.

I’ve seen recipes that I’ve cooked straight from the pages of Food and Wine on other blogs being touted as original creations.

In my own personal opinion, the difference is that the people who are generating content for national culinary websites are not doing it out love or passion. Sure, they might enjoy their jobs, but chances are if you’re in the Martha test kitchen testing fifteen recipes each week, you won’t take it as close to heart as a blogger who posts, say, grandma’s favorite chocolate chip cookie recipe and then sees it being plastered across the internet without attribution.

Currently, there is no universal definition of what makes a blog a “personal blog” vs. a “mainstream media outlet responsible for upholding journalistic ethics.”

While some bloggers have clearly stated policies about content reproduction, but others simply have their own arbitrary rules about what is acceptable and again, because there is no universal rule, they get understandably upset when people don’t play by those rules.

Aside from the occasional spammer, I haven’t had many issues with people swiping work directly from this little corner of the ‘net, but I feel like I have been reading about more and more Grand Theft Recipe lately.

In some instances, yes, it is an obvious disregard maybe it isn’t because people are trying to plagiarize, but they see something they like and they want to share it.

They do so without considering things like copyright violations and intellectual property laws. Sure, there are always some bad apples, but maybe at the end of the day there’s just a whole hell of a lot of confusion.

I think at the end of the day, my rule of thumb is: when in doubt, link back. Which brings me to the recipe I’m sharing with you today.

I found an irresistible-looking recipe from the gals at We Are Not Martha, which they found via Ice Cream Before Dinner, who adapted the recipe from Always with Butter…who admits that she saw the recipe elsewhere but doesn’t cite the exact source.

A Google search for “S’Mores Cookie Bars” yields over 46,500 results.

So….whose recipe is that really?

I actually don’t think it matters.

In following the links from We Are Not Martha, I found two beautiful new blogs to read and in turn, get to share this recipe and all of their blogs with my friends and readers…which I think is a win-win for everyone, wouldn’t you say?

It’s the reason I started blogging to begin with and it’s probably one of the main reasons I continue.

Bloggers, journalists, writers, bystanders…please chime in in the comments.  What are your thoughts on adapting content that you find on the internet? Yay? Nay? How do you handle attribution?

Now let’s get back to these cookies. I am not going to wax poetic about how deliciously amazing they are, because I think the ingredients speak for themselves.

Perfect in the winter when you’re craving a summer treat and don’t need to worry about being caught dead in a bathing suit for at least six more months.

S'Mores Cookie Bars
Author: 
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 2½ dozen
 
Ingredients
  • 2½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 11 Tablespoons unsalted butter, softened
  • ½ C sugar
  • 1 C brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • ⅓ cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 2 packages graham crackers, broken into squares
  • 3 regular sized Hershey's bars (1.55 oz. each)
Instructions
  1. Preheat oven to 375 degrees. Start by whisking together the flour, baking soda, sea salt, and cinnamon in a medium bowl. In the bowl of a mixer, cream together the butter, white sugar, brown sugar until the mixture is light and fluffy. Add eggs and vanilla and mix until blended.
  2. Slowly add the flour mixture, with the mixer on low speed, until it's just combined. Fold in the chocolate chips and mini marshmallows.
  3. Line a baking sheet with parchment paper and laying graham cracker squares side-by-side. Put a scoop (a little more than 1 tablespoon) of dough in the middle of each graham cracker and press down lightly with your finger. Put the baking sheets in the oven and bake for about 5 minutes. Remove from oven and place Hershey's chocolate pieces on top of each cookie. Put the cookies back in the oven for another 5-7 minutes, until edges are golden.
  4. Cool a bit in the pan and then move to wire rack to cool completely. Cut cookie bars with a sharp knife and keep in airtight container for up to five days (if they last that long).
 

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47 Comments

  • Reply
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    […] So, internet. Help me out. What would you like to see more of here? Less? Do you think In Good Taste is having an identity crisis or should I shut up and make more s’mores cookies? […]

  • Reply
    Jo
    March 17, 2012 at 1:54 pm

    Wow, these cookies look incredible. I love a good s’more cookie. 🙂

  • Reply
    Worknight Dinner for One: Baked Chicken with Spinach, Roasted Peppers and Melted Mozzarella
    February 27, 2012 at 9:34 am

    […] living by myself. I rarely get lonely and if I do, I lure friends over with the promise of s’mores cookies or make plans to go out where I’ll be around so many people that I can’t wait to get […]

  • Reply
    Defining ‘In Good Taste’ [Recipe: No-Fuss French Style Beef Stew]
    February 7, 2012 at 10:02 pm

    […] So, internet. Help me out. What would you like to see more of here? Less? Do you think In Good Taste is having an identity crisis or should I shut up and make more s’mores cookies? […]

  • Reply
    vianney
    February 6, 2012 at 8:34 am

    Great article. I always link back and give credit where credit is deserved. stealing photos irks me.. it takes me a long time to get a decent shot for someone to simply click and take it. loving these cookies!1

  • Reply
    Kitchen Belleicious
    February 6, 2012 at 6:38 am

    this is the ultimate combo of the best ingredients in the world! At least in my opinion- what ca nbe better than chocolate with a cookie center and graham crackers?

  • Reply
    Terra
    February 3, 2012 at 7:27 pm

    I sooooo agree with everything you shared! I feel we work so hard creating, making, and sharing our recipes, we all should be respectful of each our blogs! Thank you for sharing your thoughts! Your cookies look….well sinful, LOL! Hugs, Terra

  • Reply
    Lisa
    February 3, 2012 at 6:20 am

    I’m back at camp in front of the bonfire with my stick and Hershey bar, trying not to burn the marshmallow. Love these! Oh. and the recipe attribution thing..when in doubt or not sure, just link the whole recipe, don’t even write it out. That’s my new ‘take’ on it.

  • Reply
    camille
    February 2, 2012 at 11:06 pm

    First of all, you may be seeing these crop up on my site soon – with a link back to this post, of course!

    Second of all, I am all about linking back. The only times I don’t are when I forgot to note down where it came from when I saved the recipe, in which case I make that really clear – this is not mine, I’m not sure whose it is, if it’s yours please say so so that I can attribute it – and the only other situation is when I had a link and it no longer works (blog gone, post deleted, etc) in which case I’ll say so as well. I may not be particularly original, but I’m honest about it. And I’d never, ever steal a photo. Recipes evolve and the way I describe the steps may be different from the way the last person did, but a photo is static art and using someone else’s is theft. Besides, I would be busted instantly if a good picture showed up on my blog.

    That said, I get kind of irritated when I see a good recipe and try to copy and paste it into my recipe text file and the blogger has disabled the ability to do that. How much does it hurt you if I cook one of your recipes, really? What if I wasn’t going to write about it on the internet and I just wanted to eat it? You’re saying I can only try it if I bookmark your post and come back to it later? Why post a recipe if you don’t want people to make it? Just talk about it and post pictures and leave the recipe out, if you don’t want anyone to cook it themselves.

  • Reply
    Lorraine @ Not Quite Nigella
    February 2, 2012 at 8:33 pm

    I always think that it’s best to link and attribute. Most blogs (well that I read anyway) usually have a policy and mine is a creative commons non commercial license. A lot of blogs nowadays run ads but they are still very different from the large commercial sites and to me, there’s a big difference 🙂 I have an issue with one blogger combing through my site and picking the most popular blog posts and doing a version of it and never attributing. But thankfully that’s just one (well that I know of 🙂 ).

  • Reply
    Lisa {Smart Food and Fit}
    February 2, 2012 at 7:33 pm

    cute idea!

  • Reply
    peachkins
    February 2, 2012 at 7:13 pm

    Very Well said. If I found a recipe I really like to try and then I make it. I link back to the site where I found it from as a way of saying thanks for sharing the recipe.

    So just in case, I try this beautiful looking S’mores Bar in the near future, I’ll definitely link back to you. =) These looks like they’re hard to resist…

  • Reply
    Christina @ Sweet Pea's Kitchen
    February 2, 2012 at 7:11 pm

    I have made these and they are incredible!! 🙂

  • Reply
    Liz
    February 2, 2012 at 3:10 pm

    Wonderful food for thought and eating!!! I do like you…track down the original recipe, sometimes going through 3-4 blogs to find the source. I have a few original recipes, but almost all the rest are adapted. I make sure to write my own instructions..and I usually change an ingredient or two 🙂

    PS…seriously love these bars!

  • Reply
    Susan
    February 2, 2012 at 3:04 pm

    Even if I change several things in a recipe I always try to link back to the source recipe that was the inspiration. I don’t get it when people think they don’t have to just to make others think they’re great cooks.

    These cookie bars look so incredibly delicious.

  • Reply
    Marnely Rodriguez
    February 2, 2012 at 9:52 am

    Yum, these look delicious! And bathing suit season? Please don’t remind me….as I dunk this brownie in my coffee. #onepiecesuit #ohdear

  • Reply
    AikoVenus
    February 2, 2012 at 8:09 am

    I totally agree with you on this – and these cookies are so adorable! I love the little bars throughout. ^^

  • Reply
    Joanne
    February 2, 2012 at 6:35 am

    Whenever I take a recipe from elsewhere, I always say where it was adapted from, whether it be a cookbook, a blog, a website, a food magazine….I ALWAYS give credit and then say what changes I made. I really think that’s the only fair way to do it. And I think it’s just WRONG for a person to claim a recipe or photos as their own when they blatantly took them from somewhere/someone else.

    Now that I’m all worked up…I need one of these cookie bars.

  • Reply
    Marsha @ The Harried Cook
    February 1, 2012 at 8:35 pm

    Interesting read! I for one never compulsively follow a recipe. So I usually attribute the source by saying ‘adapted from ‘ or ‘adapted from ‘ and I link back to them. Of course, there are times when the recipe I use is a complete mish-mash of several recipes that I have read, and so it is hard to attribute. And sometimes I just plain forget where I originally got the recipe because I’ve been using it for so long! But when I can I always do.

    And I must mention that sometimes I don’t follow a recipe and just wing it, adding whatever strikes my fancy. Sometimes it a winner (most often not, LOL), and I blog about it. Of course, I am pretty sure someone made something very, very similar at some point and posted about it. I think we’ve reached a point where very little has never been done before. So even if we were being inventive, it’s probably been done before. Does that mean we haven’t been inventive? Do we still have to credit someone then? And who?

    I am totally with you about asking permission before using someone’s picture! Those s’mores cookie bars sound and look yummy! 🙂 I would be afraid to make them because I’d probably eat the whole lot myself! Great post…

  • Reply
    Lindsay @ biking before bed
    February 1, 2012 at 8:26 pm

    One of the reasons that I started blogging was to join the community that I had been a bystander of for so long. Half of my meals are tweaks on recipes I find around the internet. As a rule of thumb I always link back to the source of the recipe and don’t actual re-post how to make the food unless I make significant changes.

  • Reply
    Priscilla - She's Cookin'
    February 1, 2012 at 7:55 pm

    Love the cookies wherever they came from. Personally, I think there is very little that has never been done before – everyone gets their inspiration from somewhere – TV, web, cookbooks, etc. I always mention and link back to a recipe – and print it within the printable area, too.

  • Reply
    Roz@weightingfor50
    February 1, 2012 at 4:48 pm

    Excellent post Maris!!! If I get the recipe online, I always link back and also let the person know via an email that I’ve done it. If I get an image from google images, I say that’s where I got it. Love reading the comments, and also LOVE the look of these cookies! Hope your Wednesday has gone well.

  • Reply
    natalie (the sweets life)
    February 1, 2012 at 3:52 pm

    my personal rule of thumb is to always name the source, unless the recipe is truly my own. even if a recipe shows up in 5 billion places, i still try to credit where i saw it from. great post-interesting reading the comments!

  • Reply
    Juliana
    February 1, 2012 at 3:32 pm

    Very interesting post Maris, I feel that linking is the best alternative since we somehow like to change the recipes according to our taste, and if you think there are only a limited amount of ingredients that goes well together, therefore the end product somehow will be similar, so I think that if you are confident in yourself and respectful to other linking to the recipe that inspired you is the way to go. Again, even if you come out with something that you think is unique, it is impossible to search the whole internet for it to see if someone already posted it in order to give he/her credit, so there is a chance that someone in some place already thought about it…now publishing your photos are very different…to me this is stealing…
    Anyway, your bars look great, I like the little chocolate bars on top 🙂

  • Reply
    Barbara | Creative Culinary
    February 1, 2012 at 3:12 pm

    Someone showed me Dianne’s article and it’s a topic she covers a lot. I think too much; what is the point but to get everyone riled up some more? Maybe I’m cynical or maybe just wise (probably a bit of both!) but after seeing that article I admit telling my friend on Skype, ‘I’m more sick of the whining about it than anything else.’

    It seems with the advent of food blogging there is now a huge need to ‘own’ a recipe. So, if I do come up with something in my own kitchen, does someone else own that recipe even if I don’t know them and have never used their work for inspiration?

    To make a point when I was still chatting with my friend and making lunch, I Googled the ingredients I had thrown together consisting of purple cabbage, carrots, green onions and some toasted almonds and sunflower seeds with a soy/sugar/ginger/oil dressing. No recipe; just ingredients I had in the fridge that I thought would make a good, quick salad. Google returned 11,400 responses.

    Does that make my salad any less inventive. Not in my mind. I’m realistic. Lots of people and limited ingredients combined with our own personal food traditions, influences of magazines, cookbooks and other media will most likely lead to a lot of similar things. Would I put this salad on my blog? Probably. I’m not inventing for the world or just sharing the food I make. I’m keeping my own personal log of what we enjoy and I actually would like to do this salad again and that’s my criteria for posting…even if 11,400 people have done something the same or similar! So I have to wonder…who owns that recipe?

    Photos? Totally different story but even there I don’t chase down the scofflaws; preferring to put my energy into something new and not spend my days embroiled in this ongoing, never ending struggle that has been going on since the Internet started displaying images and will most likely never end. So we each have to choose. I think the time we all spend lamenting is stealing even more from us. So I have to admit I just say…move on!

  • Reply
    Rebekah @ Making Miracles
    February 1, 2012 at 2:30 pm

    I’m a big fan of linking back and hoping that is enough! I worry sometimes that’s not “enough” but I definitely link back anytime something I”m posting about has come from somewhere else – which it generally does! 😀

  • Reply
    Carolyn
    February 1, 2012 at 1:59 pm

    Mmm, those look delicious! Personally, I think ALL bloggers should be giving credit where credit is due, regardless where they borrowed or adapted the recipe from. I always do. As for photos, that’s a huge no no, IMO. We work hard to get good photos…if you recreate my recipe, take your own photo yourself. The only exception is where you are borrowing my photo to link back to me, without publishing my whole recipe…that way I benefit from the traffic.

  • Reply
    Geni
    February 1, 2012 at 1:21 pm

    My family would think I am a goddess if I made these and I could always use that title any day. As for the blogging rights issue: Yes, I do believe the best plan of attack is to always link back and site the place where you got it from, and no, I don’t think it’s OK to use actual photos unless specifically given permission. I know the crazy crap that goes into a good photo and it just doesn’t seem right to use it off someone else’s site without permission. I have found my photo on someone else’s blog before with no mention of me. Stab to the heart! I do try to give credit where credit’s due and go over board with linking, mentioning the blog, and literally using quotes if I take a few sentences in the recipe description. When researching copyright laws when I first blogged, I found out that you can use a list of ingredients verbatim without breaking any laws but not the description. The idea, I believe, behind this is that as you mentioned here, there might be 1000 different chocolate chip cookie recipes that only vary by one teaspoon of vanilla or something very minor but it doesn’t actually belong to anyone. But once I write an actual description as to how to make that, if someone copies it, then it’s been plagiarized. I’ve always felt badly about posting a recipe from a cookbook because then you don’t have to go buy the book and that person created the recipe and should be able to sell it. I try to change the recipe ingredients and quantities always to make it mine but still give them credit for the inspiration. That seems to make me feel less thief-like whether it’s legit or not.

  • Reply
    Katrina @ In Katrina's Kitchen
    February 1, 2012 at 1:07 pm

    I agree that a link back is the way to go- what’s the harm in telling others where we found the recipe or inspiration? But like you said the grey area is how far do you go back? I usually just link to where I read it from/discovered it. I like to come up with original content so I often start with a blank sheet of paper {computer screen} but- is there anything truly and utterly unique?

  • Reply
    Bee (Quarter Life Crisis Cuisine)
    February 1, 2012 at 12:55 pm

    It certainly IS a tricky slope… since most of my recipes aren’t my own, I always always link back unless I am for sure certain that I created it myself. And if I can’t remember where I got the original I usually state so. When I use a recipe out of a book I usually link to the publisher’s website or where you can buy the book. And if I’m taking a recipe from a blog I try to see if they have a policy in place for reproductions.

    These s’mores cookies look fantastic by the way 🙂

  • Reply
    chutneyandspice
    February 1, 2012 at 12:45 pm

    I think I agree with you, it is a difficult thing to attribute a recipe, all recipes started somewhere and we can’t always remember what put them in our minds. I love the look of these, they are an American phenomenon I have never tried despite living in New York and Wyoming! Bet they taste good.

  • Reply
    sarah
    February 1, 2012 at 11:31 am

    That’s so funny that you wrote this today. I try really hard to give so much credit when it’s not my own. I want the little blogger to be heard.
    I opened my reader, and found that another blogger recommended one of my recipes for Superbowl – awesome. But they linked back to their post that they rehashed what they wrote for another larger ‘mainstream’ food blog. I’m over the moon that she liked it that much to recommend it, twice even. But what about my little site? They have to click a few times to even get to it from her ‘shout out’. Mixed feelings. I don’t think she did anything wrong, just not how I would have done it. I’m thrilled and deflated.
    More often than not I return to the real reason for my blog, I love to write, I love to make recipes, who cares if anyone reads it. It’s for me with the hopes others will enjoy some part of it too. As long as I’m willing and want to I’ll keep posting. Regardless of readers or lack there of.
    Great post with good thoughts.

  • Reply
    Aggie
    February 1, 2012 at 10:40 am

    I think there is an obvious difference between blatant ‘stealing’ and then just maybe not knowing, not getting it, or just not realizing it. I’m with Pinch of Yum…don’t get too worked up about it (b/c I honestly just try to avoid conflict when it comes to this kind of stuff…too much of an energy suck if you know what I mean)…I do think definitely when in doubt link and credit, I see it as a compliment when someone shares my recipes on a blog, and it’s even MORE of a compliment to get the credit. I think blogging has opened the doors for a lot of people to share something they are passionate about…it’s a wonderful world and I think sharing and spreading the love is a good thing!

    Great post Maris!

  • Reply
    Dana
    February 1, 2012 at 9:38 am

    In my opinion, you can never go wrong mentioning where you saw a particular recipe. And you can never go wrong with a gooey smores dessert. Looks great!

  • Reply
    Kat
    February 1, 2012 at 9:10 am

    Hi, I thought I’d chime in! It’s definitely one of the perils of food blogging. I agree that verbatim copying is a no-no. But if a person uses their own language it seems like it’s more of an ethical issue rather than a legal one (still gives me an uneasy feeling if someone “adapts” a recipe without stating the source). If I do use someone else’s recipe as my base, I always give attribution even though I usually end up modifying it quite a bit.

  • Reply
    Lisa @ Tarte du Jour
    February 1, 2012 at 8:07 am

    The cookies look delicious! I agree… always link back and give full credit. If I am inspired by a recipe in a cookbook, I’ve even given a link to the cookbook on Amazon. Win win.

  • Reply
    Sam
    February 1, 2012 at 7:13 am

    I’m with Simply Life. I tend to give attribution to the inspiration for a recipe, even if it’s really not even close to what I started with. I, personally, love seeing what other people do with recipes, whether it be substituting ingredients for what’s seasonal and available in their area, to “veganizing” them, to adjusting the seasoning. I really don’t like when people steal photos. I want to see others’ takes on recipes, including how they turned out–the bad lighting in your house and all.

  • Reply
    Simply Life
    February 1, 2012 at 6:37 am

    I agree and I tend to even write “inspired by ___” when the recipe I ended up using barely even resembles the one that spurred the idea! these look fabulous!

  • Reply
    A Plum By Any Other Name
    February 1, 2012 at 6:35 am

    Recipe snagging definitely can get sticky. I’m in the ‘if you see it from somewhere else give attribution’ camp. P.s. LOVE always with butter. Great site. I love how blogging has made recipes so accessible! They look wonderful, Maris!

  • Reply
    Robin
    February 1, 2012 at 5:36 am

    These bars look delicious!

  • Reply
    Lauren @ Healthy Delicious
    January 31, 2012 at 10:17 pm

    same here! I thought I had a brilliant new idea the other day, but I googled just to see what came up and apparently its been all over the internet for years.

    I do always try to give attribution when there was a clear influence, but I also try not to post too many recipes that have been strongly influenced by others – I figure that’s already out there, why should I just repeat it if not adding something new?

  • Reply
    Amanda
    January 31, 2012 at 10:17 pm

    I think credit should always be given and emailing the inspiration is always a nice thing to do.

    And the s’mores bars look delicious!

  • Reply
    Heidi @ Food Doodles
    January 31, 2012 at 10:17 pm

    Sadly, this touches a little close to home lately. I had one of my most popular recipes swiped from my blog. Actually quite a while ago, it’s just been bothering me for a long time now. While I was a bit silly and said in my post that the general idea had been done before, I guess someone took that and decided it was ok to post basically my exact recipe which I created from scratch without any credit at all and now I see her site being plastered all over the internet for my recipe 🙁 I’ve decided to get over it because it isn’t completely copy-and-paste from my site, but it’s still really upsetting. I think as long as you link to where you got the idea from, that’s awesome. In general, I think posting someone else’s photos without asking is a no-no but posting recipes in your own words as long as you link to the original are fine. In any case, copy-and-pasting is a no-no too. Blogging is ALL about sharing ideas, I don’t understand why some people feel the need to pass others ideas off as their own when all it does is alienate them from others. Especially when you might make a friend by linking to the person that inspired you 🙂
    On a much less serious note… Your cookies look delicious! I could totally go for a couple of those right now. Who can resist smores? 😀

  • Reply
    Lindsay @ Pinch of Yum
    January 31, 2012 at 10:14 pm

    My husband and I were just talking about this tonight because someone took one of my recipes and posted it on Pinterest (the full post/recipe content) instead of just linking back to my site.

    Honestly, I don’t get too worked up about it. There’s a very low probability that people who share your stuff are doing it to intentionally sabotage you. And they probably really couldn’t sabotage you, even if they were trying, because most people who repost recipes with no credit are people who aren’t getting that much traffic to begin with. They probably just want to share it because they like it, which not the worst thing in the world.

    Thanks for opening up that conversation… I’m interested to hear what other say!

  • Reply
    lynn @ the actor's diet
    January 31, 2012 at 10:11 pm

    i always credit the inspiration for a recipe, but sometimes i find out after the fact that something i thought i “thought of myself” already existed!

    • Reply
      Aggie
      February 1, 2012 at 10:35 am

      I think this happens a lot! At least to me 🙂

  • Reply
    Chris
    January 31, 2012 at 10:03 pm

    Great post Maris! It’s interesting because this was just discussed in Dianne Jacob’s session at Food Blog South this weekend. In short, I am with you….when in doubt, link back. Ethics are ethics. That’s how I have always been, in school and with the blog. It is a debate that will go round and round. But, we all do make mistakes. As one is learning along the way and makes an error, fix it, learn from it and move on.

    I never had an issue until recently. I think it’s kind of funny because I am a little blog. I emailed, and the content was either removed or sited/posted correctly.

    Hopefully, it will always be that easy. 🙂

    And the S’more bars? Yes please!

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