8/9/2019 S'more bars
1/2
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 butter1 Tablespoon granulated
sugar
1 1/3 cups semi-sweet chocolate chips3/4 c. sweetened condensed
milk1 teaspoon vanilla extract
2 cups mini marshmallows
1. Preheat oven to 350.2. Line an 8"x8" baking pan with foil.3.
Spray foil lined pan with nonstick baking spray.4. Melt butter and
set aside.5. 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 methodto great success.
6.
Mix graham crumbs and sugar with melted butter until well
combined, then pressinto 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 thecrust and give the grahams a nice toasted
flavor.
8. Melt chocolate chips and condensed milk over low heat (not
high, not medium, noshortcuts).
9. Remove from heat when chips are thoroughly melted and
combined withcondensed 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 thecrust and level with your handy offset
spatula.
11. Sprinkle mini marshmallows evenly over the top of fudgey
goodness, then lightlypress to adhere them.
12.Return pan to oven for 15-20 minutes ~ just until
marshmallows are a light goldenbrown.
13.Allow to cool to room temperature. Then refrigerate 1-2 hours
before cutting in tobars.
