Tuesday, August 2, 2011
Mmmm, s'mores. I love them. It reminds me of camping, bonfires, the beach, and a lot of work....you're killing me smalls! (The Sandlot, anyone?!) In CA it was a staple to make s'mores at every summer bonfire but it often became more work than enjoyable. You're constantly trying to keep sand out of the marshmallow bags, fighting over who would get the metal poker (aka a metal hanger) next to roast their marshmallow, and having to use broken graham crackers. Inevitably two people would become the s'more factory. One to roast and one to assemble while the rest of the group ATE. Sometimes it's more effort than it's worth. Making s'more bars is a good alternative to the real deal BUT I'd have to say that it could never replace the real deal.
S'mores Bars (adapted from the Eagle Brand recipe)
4 cups graham cracker crumbs
4 Tbsp butter, melted
1 (14 oz.) can sweetened condensed milk
2 1/2 cups semi-sweet chocolate chips
1 tsp vanilla extract
4 cups mini marshmallows
1. Pre-heat oven to 350 degrees. Spray a 13"x 9" baking pan with non-stick cooking spray.
2. Mix graham cracker crumbs, butter, and 2/3 cup of sweetened condensed milk until the cracker crumbs come together. Add more sweetened condensed milk a little at a time if more moisture is needed. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 min or until slightly puffed up. Let the pan cool as you prepare the chocolate. Increase oven temperature to broil.
3. Mix chocolate chips and remaining sweetened condenseed milk in a glass bowl and microwave 1 min. at a time until the chips are melted. The consistency should be like smooth peanut butter. Mix in vanilla. Put 6 dollops of the chocolate mixture over graham cracker crust and spread with an offset spatula.
4. Cover the chocolate with the marshmallows and press them in. Broil until the marshmallows have been browned...keep an eye on it! Rotate the pan for even browning or cover darker areas with foil. Cool on the counter and cut when at room temperature then chill.