I can’t believe summer is starting to wind down. It seems odd to be thinking that but Duck football kicks off in less than two weeks, some leaves are already starting to turn, we are closer to September than July, and while my garden is going for broke we are planning which winter crops to plant.
Somehow this summer I also feel like I have not roasted nearly enough marshmallows. These bars were my attempt to remedy the lack of s’mores in my life these past few months.
When I set out to find a recipe to make I didn’t realize the array of s’more bars out there. Some with a brownie base, some with a cookie base, even s’more cakes. I knew exactly the kind of bar I wanted though. You see, there is this lovely camp in southern Oregon I have been going to off and on my entire life. Literally my entire life. They make a bar almost identical to this to serve for an evening snack.
So how does this fit in to my view of eating healthy wholesome foods? It actually fits quite well because I believe in everything in moderation. Are these good for you? In no way shape or form but they are oh so very very good. And sometimes melted marshmallows, chocolate, and graham crackers are a necessity.
So here you go. Rice krispie treats meet s’more. Summer deliciousness in a bar.
Best part? Super portable. These made the trek to the zoo with us and help up beautifully.
Come on. Make them. Indulge with me.
One year ago today: Apple Crumb Bread
S’more bars (makes too many)
From Very Best Baking
8 cups miniature marshmallows, divided
1/4 cup butter
1 3/4 cups (11.5-oz. pkg.) chocolate chips
1/4 teaspoon salt
2 cups whole graham crackers, broken into 1/2-inch pieces
Line 8-inch-square baking pan with parchment leaving an overhang on two sides. Butter the sides of the dish and the parchment. Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium- low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted. Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula or buttered hands, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off parchment. Cut into squares with serrated knife.