If you haven’t been eating s’mores, have you even summered yet? You better hurry because you only have a few more days left <<sob>>. C has been learning about camping at school, so we decided to make some s’mores bars because…well, it’s part of the curriculum. The weird part is this unit has been going on all summer so we’ve just had to keep making them.
And let’s talk about camping. I’ve always really liked the idea of camping, but I’m never thrilled to actually go. There’s all of the equipment you have to lug in and out, and your reward at the end of the day is to sleep on an uncomfortable bed in the excessive heat or cold? Nah, I’m good. Maybe in my next life I’ll be super outdoorsy, drive a Subaru, and drip dry my way to the mountains once in awhile. And when I just can’t face the pressures of the real world (isn’t that what wine’s for?) I’ll load up my hatchback, pack some hotdogs, and drive away blasting “Life is A Highway” until I get to some remote woods. But in this stage of life — when showers are already infrequent and little people are always around — when I get a weekend away, it’ll be in a place with a pillow-top mattress and black-out curtains uh-thank-you-very-much.
Don’t get me wrong — I absolutely love being outdoors. I even took backpacking in college as my PE. I’m totally hip and can hang outdoors. Just…uhhh…not right now. Plus, I drive a gas-guzzling SUV these days. It’d be just way too ironic to drive this car to get closer to nature. What’s your excuse?
One thing we can certainly agree on though is that these s’mores bars are delicious. And they are quick and easy to make, but appear way fancier AND DON’T REQUIRE YOU TO buy overpriced equipment at REI that you’ll only use once. First, just process some graham crackers, butter, a tiny bit of sugar, and salt until you get a sandy mixture.
Spread out the sandy mixture in a 8×8 cake pan lined with aluminum foil. Make sure you really press the mixture to the bottom to make a nice crust. You’ll stick the crust in the oven for a few minutes and let it cool. Meanwhile, you’ll melt your chocolate in the microwave in 30 second increments so it doesn’t’ burn. I use the Ghirardelli milk chocolate chips for this. You use whatever your little Subaru-loving heart desires.
Once the melted chocolate goes over the cooled graham cracker crust, add about 3 cups of mini marshmallows in a single layer over the chocolate. Gently push down a little bit on the marshmallows so they are resting in the chocolate.
Then, the part that makes these have the campfire feel — just requires putting them in the broiler for about 2 minutes or until you get that nice campfire crispy layer on top.
Oh mannnnnn these are good.
Are you someone who likes your marshmallows burned?
- 1/8 cup sugar
- Two packs graham crackers (or 18 full crackers)
- 12 tablespoons unsalted butter, melted (1 1/12 sticks)
- 1/4 tsp salt
- 3 cups mini marshmallows
- 1 12 oz. package milk chocolate chips
- Preheat the oven to 350 F. Line an 8×8 cake pan with aluminium foil and non-stick cooking spray.
- Process graham crackers, sugar, and salt in a food processor until the crackers are crushed. Add the melted butter and process until the mixture resembles sand.
- Spread the graham cracker mixture into the 8×8 cake pan, pressing down firmly until the mixture is packed (don’t forget the sides, too).
- Bake for about 10-15 minutes. Let the graham crackers cool for about 20 minutes.
- Melt your chocolate in the microwave very carefully in 30 second increments. Then stir, put it back in for 30 more seconds, etc. until it’s melted. Pour chocolate over the cooled graham cracker mixture.
- Gently place about 3 cups of marshmallows over the chocolate in a single layer, pressing gently down on the marshmallows so they are securely resting on the chocolate.
- Place whole pan until the broiler for about 2 minutes or until the marshmallows are nice and toasty. Let the bars cool until cutting them with a greased knife.