S’mores BarsJuly 5, 2011
One of my favorite parts of summer is sitting by a roaring fire outside as the sun sets and disappears behind the mountains. Maybe it’s the peepers and crickets chirping…or the cozy feeling of the warm fire and soft blanket around my shoulders. Maybe it’s the conversation and storytelling? Or, maybe….it’s the marshmallows!
Yep, I’m pretty sure it’s the marshmallows. Ooey and gooey and sticky. Now, that’s what I’m talkin’ about! And, where you have marshmallows, you have s’mores (at least at my house)! The perfect end to perfect summer nights.
When I StumbledUpon this recipe for S’mores Bars, I knew I had to try it! But, could this treat live up to the original?
Compliments of It’s a Keeper
Original Recipe from The Alchemist
18 graham crackers(two thirds of a 14.4 oz box) or 2 cups crumbs
2 sticks butter- melted
1/2 tsp salt
3 cups milk chocolate chips
3 1/2 cups mini marshmallows
Preheat oven to 350 degrees.
Line a 9×13 pan with heavy duty foil with 4 inches overhang off the sides, creating a sling to lift the bars out when they are finished. Don’t use parchment, the sides will burn under the broiler. Spray the foil with non-stick cooking spray.
In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together until it resembles wet sand. Add the egg and mix well. Set aside 1/2 cup of the crumb mixture.
Press the crumb mixture into the prepared pan. Bake for 15 minutes or until golden brown. Let the crust cool for a bit while you melt the chocolate.
Melt the chocolate chips using a double boiler on the stove or microwave for 2 minutes at medium power, stirring until completely melted.
Preheat the broiler.
Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.
Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown.
Refrigerate until the chocolate hardens slightly, about an hour. Remove the bars by lifting the foil sling, cut into squares. Serve cold or at room temperature.
Is It a Keeper?
Now, I can have s’mores whenever I want them…even in February! Imagine that!!
And, they are extremely easy to whip up (just like real s’mores!). I have two caution warnings though…
1. They are super rich! Rich, but oh, so good!
2. Do not…I repeat…DO NOT walk away from the broiler while you the bars are under there. Things can go terribly awry VERY quickly. Seriously, do not turn away. It only takes a few seconds to get turn those marshmallows into a beautiful golden brown. So, stay put. Got it? Good!
Now, please pardon me while I devour one of these little treasures! I highly suggest you give this recipe a try! Sorry, I don’t mean to be bossy…but you’ll thank me later.
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