No camping trip planned this summer? Not a big fan of finding rogue twigs in your dungarees, but love the taste of toasted marshmallows sandwiched between graham crackers, oozing with melted chocolate? Well, have I got a treat for you: It's the tent-free, potentially-poisonous-stick-free, mosquitoless way to have your summer S'more fix.
What's new about S'more bars, you ask? True, several tens of dozens of recipes have made the rounds online since I first shared my version back in June of 2010. I wasn't the first and I won't be the last to share my spin on the campfire classic. But here's what's different about my S'more bars -- The marshmallows are toasted to campfire perfection. And just to hold the three layers of sweet gooey goodness together for a perfect bite every time, there's a drizzle of chocolate on top. Nom, Nom, Nom...
Rook No. 17's
Summer S'more Bars
(makes 16 2x2 squares)
1 sleeve graham crackers
(that's about 9 of the 2.5" x 5" crackers)
6 Tablespoons melted butter
1 Tablespoon granulated sugar
1 1/3 cups chocolate chips (semi-sweet or milk, your choice)
3/4 cup sweetened condensed milk
1 teaspoon real vanilla extract
2 ½ cups mini marshmallows
1/3 cup chocolate chips
1 teaspoon vegetable oil
Preheat oven to 350.
Line an 8"x8" baking pan with foil and spray with nonstick baking spray.
Step 1: Melt butter in a small bowl and set aside.
Step 2: Reduce graham crackers to a fine crumb with a food processor or by crushing in a ziploc bag with a rolling pin.
Step 3: Mix graham crumbs and sugar with melted butter until well combined, then press into prepared pan. (Use a slightly smaller pan or the bottom of a drinking glass as a "press" to compact the crumbs in to a crust.). Place pan in preheating oven while you prepare the fudge. This will help to set the crust and give the grahams a nice toasted flavor.
Step 4: Melt chocolate chips and condensed milk over low heat, stirring constantly till smooth and glossy. Remove from heat and stir in vanilla.
Step 5: Remove pan containing the graham crust from oven. Gently pour the fudge mixture evenly over the crust and level with a small offset spatula.
Step 6: Sprinkle mini marshmallows evenly over the top of warm fudge, then lightly press to adhere them.
Step 7: Return pan to oven for 15-20 minutes ~ just until marshmallows are a light golden brown. You can alternatively place the pan under the broiler for just a few moments, but it's important to keep a watchful eye. The marshmallows can go from golden to black in a matter of seconds.
Step 8: Cool for ten minutes on a rack. While pan is cooling, melt the 1/3 cup chocolate chips and 1 teaspoon of oil over low heat till melted and glossy. Place in a pastry bag or small ziploc. Snip the tip of the bag and drizzle melted chocolate over the toasted marshmallows. Continue to cool bars to room temperature.
Step 9: Refrigerate 1-2 hours before cutting into bars and serving.
