S’more Bars

Here is another fall-ish recipe that I have been waiting to try. This recipe is very simple…it is actually one of the Williams Sonoma “kid-friendly” recipes 🙂 I guess I’m just a kid at heart because I thought these were great. They were easy to assemble and require no baking which is nice. I also served these at my get-together this evening and people seemed to really enjoy them. I even liked them and I’m usually not a huge fan of marshmallows.

S’more Bars
3 tbsp. unsalted butter, cut into chunks
6 whole graham crackers
¾ cup sweetened condensed milk
1 1/3 cups semi-sweet chocolate chips
1 ½ tsp. vanilla extract
1 pinch of salt
1 cup miniature marshmallows
2 whole graham crackers or 1 cup mini-graham cracker shapes

Line an 8-inch square baking dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter.

In a small saucepan over medium-low heat, melt the 3 tablespoons butter. Remove from heat and let cool for 5 minutes.

Put the 6 whole graham crackers into a zippered plastic bag. Press out the air and seal the bag. Using a rolling pin or your hands, crush the cookies to make tiny crumbs. You should have about 1 cup. (Alternatively, use your food processor to crush the cookies into crumbs.) Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.

Lay a piece of plastic wrap loosely over the crumbs. Use your hand over the plastic wrap to spread the crumbs to coat the bottom of the pan. Press down firmly to make a solid even layer.

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. Remove from heat. Stir in vanilla and salt until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.

Scatter the marshmallows evenly over the chocolate filling and press them in gently. Break the 2 whole graham crackers into little pieces and stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.

Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the smore square on a cutting board. Peel the foil away from the sides and cut the square into rectangles. Keep refrigerated until just before serving. Serves 12.

Source: Williams Sonoma

2 Responses

  1. Hey Annie, I love smores too! These look delicious 🙂

  2. These look wonderful. I love smores!

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