Looking for an easy and delicious Autumn treat? Look no further - these S'mores Bars are truly incredible!
They taste just like real s'mores, but come in a neat little bar version. I adapted the recipe from Ann Thorton's Spicy Smoky S'mores Bars. Hers are wonderful, but these are a bit more traditional. Here's what you'll need:
Ingredients:
1 1/2 sticks salted butter, melted
1/4 cup sugar
1 tsp. pure vanilla extract
3 cups milk chocolate chips
4 cups mini-marshmallows
1 1/2 sticks salted butter, melted
1/4 cup sugar
1 tsp. pure vanilla extract
3 cups milk chocolate chips
4 cups mini-marshmallows
18 plain graham crackers (about 2 packages)
Preheat your oven to 350 degrees. Line the bottom and sides of a 9
by 13-inch baking pan with foil or parchment paper, leaving some extra overhang for lifting the bars out later. If using foil, grease well with some extra softened butter.
Place the graham crackers in a plastic bag and smack it with a rolling pin until the crumbs resemble a fine meal. You will need about 2 cups. In a large bowl, combine your crumbs with the sugar, vanilla and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown, 12 to 15 minutes. Remove the crust from the oven and allow it to cool.
Melt the milk chocolate - either in a saucepan over low heat or in the microwave, watching it carefully and stirring every 30 seconds until melted.
Preheat the broiler.
Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Then, sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows.
Place the graham crackers in a plastic bag and smack it with a rolling pin until the crumbs resemble a fine meal. You will need about 2 cups. In a large bowl, combine your crumbs with the sugar, vanilla and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown, 12 to 15 minutes. Remove the crust from the oven and allow it to cool.
Melt the milk chocolate - either in a saucepan over low heat or in the microwave, watching it carefully and stirring every 30 seconds until melted.
Preheat the broiler.
Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Then, sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows.
Broil the
bars 6 inches from the flame until the marshmallows are golden brown, about 1
to 2 minutes.
Refrigerate the bars until the chocolate is set and hard (2+ hours). Grab the ends of the foil/parchment and lift the bars out of the pan in 1 piece. Move the whole thing to a cutting board and cut it into 24 squares.
Refrigerate the bars until the chocolate is set and hard (2+ hours). Grab the ends of the foil/parchment and lift the bars out of the pan in 1 piece. Move the whole thing to a cutting board and cut it into 24 squares.
Oh, and make sure to make lots of these, as I promise you they won't last long!
:-)
Jessica
Yum, these look delicious! Chocolate and marshmallows are my favorite! I better make two batches! ♥ xx
Posted by: Danielle | October 08, 2013 at 10:13 PM