I never really liked camping as a kid — I just wanted the S’mores. (Once I agreed to go fishing with friends at 4am just because there were going to be marshmallows and chocolate on the boat. My mom called my bluff pretty quickly.) So this amazing S’More bar is my way of having this camping treat without the camping! Feel free to mix in shredded coconut or nuts if you’d like as well when you add the marshmallows.
Makes 12-24 Bars
5 whole graham crackers
3/4 cup all purpose flour
1/2 cup brown sugar, firmly packed
1/2 cup unsalted butter, chilled & cut into 1/2" pieces
1 egg, lightly beaten
For the topping:
6 tbsp heavy whipping cream
9 oz semi-sweet, dark or milk chocolate, chopped
1-2 cups miniature marshmallows
Preheat the oven to 350˚F. Line an 8-inch square baking pan with aluminum foil, making sure the foil comes up the sides as well.
To make the crust, break up the graham crackers into large pieces and pulse in a food processor fitted with the metal blade. They should be finely ground. Add the flour and brown sugar and pulse to incorporate. Add the butter and pulse just until the butter is incorporated (about 10 pulses). Add the egg and process until the mixture is evenly moist. Use a spatula to pour the mixture into the prepared pan. Using your fingers, press it into the bottom to form a crust.
Bake until the top of the curst is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack.
While the crust is cooling, make the topping. Place the cream in a heavy saucepan and bring to a simmer. Remove from the heat, add the chocolate and stir until melted and smooth. Mix in the marshmallows. (I like to use up to 2 cups of them.) Spread the chocolate mixture evenly over the cooled crust. Cover and refrigerate until firm, at least 2 hours.
Here’s the fun part: use the foil to lift the S’mores from the pan. Gently peel back the foil. It should slip right off. Place the entire “bar” on a clean cutting board. Cut into whatever size bar you like. They can be stored in an airtight container in the refrigerator for up to 5 days.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the Fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.