S’more Bars

Smore Bars
I will be the first one to admit that I am not an outdoorsy person. When brainstorming
activities for a weekend getaway, camping never makes the list. I don’t require 5-star accommodations, but I like the comfort of modern conveniences. This is kind of surprising considering I spent my summers at camp, and I have fond memories of arts & crafts, archery, hiking and cookouts by the fire.

S’mores were always a treat at camp. I patiently cooked the marshmallows at a safe distance from the flames to get that perfect toasty brown. These s’more bars had a thick graham cracker bottom that I smeared with melted milk chocolate. Once I topped the bars with mini marshmallows, I slid the pan under the broiler for a couple minutes until they turned that signature color even without the campfire.

S’more Bars

Makes 16 bars

Nonstick cooking spray
18 whole graham crackers, crumbled
6 ounces (1-1/2 sticks) unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon sea salt
1-10 ounce bag milk chocolate chips
3 cups mini marshmallows

Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with nonstick cooking spray.

Place the graham crackers in a food processor and pulse until they are crushed. Add the butter, sugar and salt and pulse until the mixture resembles wet sand. Press the crushed graham crackers into the bottom of the prepared sheet pan. Bake for 10-12 minutes until toasted and golden brown. Allow the crust to cool for 15 minutes.

While the crust is baking, melt the chocolate. Bring 1 inch of water to a low simmer in a medium saucepan. Place the chocolate in a heatproof bowl over the saucepan without the water touching the bottom of the bowl. Stir frequently until the mixture is fully melted. (Alternatively, melt the chocolate in the microwave in 30-second blasts stirring to distribute the heat.)

Spread the melted chocolate over the crust and then top with marshmallows pressing them into the chocolate.

Preheat the broiler. Toast the marshmallows until golden brown, about 1-2 minutes. Let the bars cool before cutting into 16 2-inch squares.




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