S'mores Bars

 

I was so busy earlier this week that I missed National S’mores Day on August 10th. Well, better late than never, right? With the extreme heat and humidity we’re dealing with right now, sitting by a fire to toast marshmallows doesn’t sound appealing. Last year, I came across this recipe for S’mores Bars in an issue of Cook’s Country magazine. It looked delicious and seemed easy to make, so I tore it out and added it to my “recipes to try” pile—then promptly forgot about it.

A few weeks ago, cookbook author David Lebovitz inspired me with his blog post about going through folders filled with recipes he’d saved to try at a future date and never did. Thank goodness it compelled me to go through my stack because I discovered the S’mores Bars recipe again and was motivated to give it a go.

They were delicious. This recipe creates everything you want in a s’more without the flames. These bars have marshmallow cream to make them even gooier. The only downside was the crust seemed to be a bit thick, so next time I’ll cut back on how much I use. The upside is the bars tasted just as good the next day. And the next. This storage-ability makes them perfect for a make-ahead dessert, say for an upcoming Labor Day gathering or a football tailgate.

Happy National S’mores Day...better late than never!

Yield: Makes 16 bars

Author: Linda Ditch

S’mores Bars

No campfire required! This tasty treat, adapted from one found in the June/July 2020 issue of Cook’s Country magazine, gives the dessert a summertime feel no matter what the calendar says.

Ingredients

• 7 whole graham cracker sheets, broken into pieces
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 3/4 teaspoon kosher salt
• 1 stick (8 tablespoons) chilled unsalted butter, cut into 1/2-inch pieces
• 6 (1.55-ounce) Hershey’s Milk Chocolate bars
• 1 (7-ounce) container of marshmallow crème (Fluff)
• 1 1/2 cups mini marshmallows

Instructions

1. Preheat the oven to 425 degrees F. Line an 8-inch square baking pan with foil, smoothing it into the sides and corners, and leaving some hanging over the edge of the pan. Spray generously with non-stick cooking spray and set aside.
2. In a food processor, finely grind up the graham cracker pieces. Add the flour, brown sugar, and salt and pulse until combined. Add the chilled butter pieces and pulse until the mixture looks like damp sand. (20 to 25 pulses) Pour the crumb mixture into the prepared baking pan and press into a firm, even layer across the bottom. Bake for 10 to 13 minutes, or until the crust is brown around the edges. Cool completely before proceeding with the rest of the recipe.
3. Once the crust is cool, cover it with 5 of the chocolate bars. You will need to break them into pieces to fit into an even layer, with some leftover. Chop the remaining chocolate into small pieces and set them aside.
4. Using an offset spatula sprayed with non-stick spray, spread the marshmallow cream over the top of the chocolate. Sprinkle the mini marshmallows evenly over the top. Bake for 10 to 15 minutes, or until the marshmallows are golden brown.
5. Remove the pan from the oven onto a cooling rack, and then sprinkle the chopped chocolate over the top. Allow the bars to cool for at least 4 hours before cutting.
6. To serve, lift the bars out of the pan with the foil and set onto a cutting board. Carefully peel back the fool from the marshmallows, using a knife if needed. Spray your knife with non-stick spray, and then cut the bars into 16 pieces. Keep leftovers in an air-tight container for up to 2 days.