S’more Bars
Today's recipe is a delightful treat that brings back memories of sitting around a campfire and enjoying a classic s'more. These S'mores Bars are a fun twist on the traditional version, with a buttery graham cracker crust, rich chocolate filling, gooey marshmallows, and crunchy graham cracker topping. Perfect for sharing with friends and family or enjoying as a special treat just for yourself.
— Constant Cookbook
Ingredients
- 3 tablespoons unsalted butter, cut into chunks
- 6 whole graham crackers
- 3/4 cup sweetened condensed milk (not
- evaporated milk)
- 1 1/3 cups semisweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1 pinch of salt
- 1 cup miniature marshmallows
- 2 whole graham crackers or 1 cup
- mini-graham cracker shapes
Instructions
- <b>Before you start</b>
- Be sure an adult is nearby to help.
- Line an 8-inch square baking pan or dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter.
- <b>Melt the butter</b>
- In a small saucepan over medium-low heat, melt the 3 tablespoons butter. Using a pot holder, move the pan to a heatproof surface. Let cool for 5 minutes.
- <b>Crush the crackers and make the crust</b>
- Put the 6 whole graham crackers into a zippered plastic bag. Press out all the air and seal the bag. Using a rolling pin, gently but firmly crush the cookies to make tiny crumbs. You should have 1 cup of crumbs. Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.
- <b>Press in the crust</b>
- Lay a piece of plastic wrap loosely over the crumbs. Place your hand on the plastic wrap and spread the crumbs to coat the bottom of the pan. Once the crumbs are in place, press down firmly to make a solid, even layer. Throw away the plastic wrap when you are finished flattening the crumbs.
- <b>Make the chocolate filling</b>
- In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth. Using a pot holder, move the pan to a heatproof surface. Add the vanilla and salt and stir until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.
- <b>Finish the bars</b>
- Scatter the marshmallows evenly over the chocolate filling and press them in gently. If using the 2 whole graham crackers, break them into little pieces. Stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.
- <b>Cut the bars</b>
- Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the s'more square on a cutting board. Peel the foil away from the sides, and cut the square into rectangles with a sharp knife. Keep refrigerated until just before serving. Makes 12 bar cookies.
- Adapted from Williams-Sonoma <i>Kids Baking</i>, by Abigail Johnson Dodge (Oxmoor House, 2003).
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