Rook No.

17's

Summer S'more Bars
1 sleeve graham crackers (that's about 9 of the 2.5" x 5" crackers) 6 Tablespoons melted butter 1 Tablespoon granulated sugar 1/3 1 cups semi-sweet chocolate chips 3/4 c. sweetened condensed milk 1 teaspoon vanilla extract ½ 2 cups mini marshmallows

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Preheat oven to 350. Line an 8"x8" baking pan with foil. Spray foil lined pan with nonstick baking spray. Melt butter and set aside. Using your food processor, reduce graham crackers to a fine crumb. I've also employed the crackers-in-a-ziploc-bag vs. toddler-with-meat-tenderizer method to great success. 6. Mix graham crumbs and sugar with melted butter until well combined, then press into prepared pan. (Tips: A small offset spatula is helpful in distributing the crumbs. Use a slightly smaller pan as a "press" to compact the crumbs in to a crust.) 7. 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. 8. Melt chocolate chips and condensed milk over low heat (not high, not medium, no shortcuts). 9. Remove from heat when chips are thoroughly melted and combined with condensed milk. Stir in vanilla. Mmm, doesn't that smell good? 10. Remove pan from oven. Careful ~ it's hot! Gently pour the fudge mixture over the crust and level with your handy offset spatula. 11. Sprinkle mini marshmallows evenly over the top of fudgey goodness, then lightly press to adhere them. 12. Return pan to oven for 15-20 minutes ~ just until marshmallows are a light golden brown. 13. Allow to cool to room temperature. Then refrigerate 1-2 hours before cutting in to bars.

S’more Bars XXL
Baking for a large group or gathering? Here's our 3X conversion for a 13"x13" pan:
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2 bags of chocolate chips, 12 oz. each 1 box of graham crackers (minus six full crackers) 2 cans sweetened condensed milk, 14 oz. each 2 sticks butter + 2 TB 3 TB granulated sugar 1 bag mini marshmallows, 16 oz. 1 Tablespoon vanilla

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