These sticky bars depend on the dream team of Graham crackers, milk chocolate and marshmallows. Instead of building a fire and roasting individual marshmallows to melt in soft milk chocolate, you build layered bars with the same known ingredients.
How to make S’Mores -Bars
Ingredients
- Anti -stick cooking spray
- 28 sheets of Graham Crackers
- 1 cup (2 sticks) salted butter, melted
- 1/4 cup packed light brown sugar
- 2 cups (12 oz.) Milk chocolate, finely chopped or chips, plus more to sprinkle
- 1 (14-oz.) Can be sweetened condensed milk
- 1 (10 oz.) BAG MINI Marshmallows
Instructions
- Preheat the oven to 325ºF. Place an oven rack in the middle of the oven and a second oven rack in the top third part of the oven. Cover a 13-Bij-9-inch frying pan with foil and spray with anti-stick cooking spray.
- Pulsate the Graham crackers in a food processor until they are finely ground. Remove 1/4 cup of crumbs to sprinkle on the marshmallows later. Add the butter and sugar, pulsating to well combined and the mixture holds together when it is pressed. Press in the bottom of the prepared pan, using the bottom of a measuring cup to pack it firmly. Bake in the middle rack until golden brown, 10 to 12 minutes. Cool completely on a grid for about 30 minutes.
- Combine the chocolate and the sweetened condensed milk in a medium heat -resistant bowl over a pan of simmering water. Heat, stir constantly until it is melted. Pour immediately over the cooled crust and smoothly into an even layer. Sprinkle the marshmallows on the chocolate layer immediately.
- Heat the oven to roast. Place the bars on the rack in the upper third part of the oven and bake until the marshmallows are roasted, 1 to 2 minutes.
- Remove from the oven and cover immediately with the reserved Graham Cracker Crumbs.
- Place 20 minutes in the freezer to set. Use the foil to remove the bars from the pan. Stick and serve.
What is the best way to save S’Mores bars?
Place cooled bars in an airtight container and keep them at room temperature for a maximum of one day. You can also freeze the beams for up to six months. Let them thaw on the counter before they serve.