Well, we made it! Cooler weather has crept in, sweaters have been brought out of hibernation, and folks are turning to their cookbooks for the best fall-themed treats. While I know my way around a simple brownie recipe, I would not claim the title of “baker”. I am… experimental in the kitchen which does not bode well when it comes to the exact science of most desserts. However, the recipe that I am about to share is accessible for any sweets enthusiast.
Shall we begin?
S’mores Bar Recipe
salt (to taste)
1 bag of marshmallows
1 box of graham crackers
1 stick of butter (unsalted)
1 cup of brown sugar (give or take)
Hershey’s Milk Chocolate bars (six)
Preheat the oven to 325 degrees and prepare your baking sheet. Line the baking sheet with foil and coat it with non-stick spray before placing the graham crackers in even lines.
Using a small saucepan melt the butter, brown sugar, and salt until well combined.
Note: You should be able to easily pour it over the graham crackers. If your mixture is too thick, add butter in small quantities. If your mixture is too thin, add brown sugar in small quantities.
Pour your brown sugar mixture over your graham crackers and spread it out using a butter knife. It doesn't have to be perfect!
Break up your chocolate to whatever size preference, gather your marshmallows, and spread both over the graham crackers. Stick your baking sheet into the oven but keep an eye on it. Allow the marshmallows to puff up and the chocolate to melt.
Note: I keep mine in for four or five minutes.
Once you remove the pan from the oven, allow it to cool to room temperature. Place the pan in the refrigerator to chill for at least one hour.
Cut into squares and enjoy!
Now, these are perfectly good out of the oven if you do not mind the messiness. I prefer storing them in the fridge because they are easier to cut and keep longer. But you do what makes you happy!
Heed this warning... these sugary bars of squishy goodness are addictive so they may not last very long regardless of how you serve them.
Happy baking!
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