I've been slacking on the Monday Make Day project around here. This recipe for s'more bars, with lots of squishing, crumbling, pressing and sprinkling seemed like the perfect way to jump back in. The kids had a blast putting these together, and they helped every step of the way.
They're tasty, too. I was skeptical—it's hard to improve on s'mores. But the addition of butter, flour and sugar to form the crust brings a chewiness that I didn't know was missing from s'mores.
I did change up the recipe a bit, to make it slightly healthier by adding oats and decreasing the butter. Check mine out below, and click over to Food Loves Writing for the original.
1/2 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 cups graham cracker crumbs (for me, this was two packages of graham crackers pulsed fine in the food processor)
1 cup oats (rolled or quick)
1/2 cup all-purpose flour
1/2 teaspoon salt
10 to 12 ounces milk chocolate (about 8 bars)
3 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/2 teaspoon salt
10 to 12 ounces milk chocolate (about 8 bars)
3 1/2 cups miniature marshmallows
- Preheat oven to 350°.
- In the bowl of an electric mixer, beat butter and sugar until light and fluffy; then add egg and vanilla.
- Place oats in food processor; pulse until fine crumbs.
- Stir oats, graham cracker crumbs, flour and salt into butter mixture.
- Set one cup of the graham cracker mixture aside, and press the rest over the bottom of a greased 13x9 pan.
- Layer chocolates on top, then sprinkle marshmallows above.
- Take the remaining graham cracker mixture and crumble it all over.
- Bake for 20 to 25 minutes or until golden brown.
- Cool in pan on wire rack for 10 minutes.
- Cut into bars and cool completely.
Makes about 2 dozen bars.
