Yes, it happened.
So, here is the thing. On my Summer Bucket List, I said that I was going to have S’mores! Somehow I relate S’mores to summer and I am pretty sure that up until this point, that I have never actually had them before.
WHAT? How wrong!
Maybe my folks will correct me on that. I’m not sure. They did, however, take us camping lots when we were younger, and I do recall roasting marshmallows. Actually, I remember leaving my marshmallows in the fire, until it would literally… light… on fire. Hmmm… was I a strange child? Why was this amusing to me? Or what about a charcoal tasting marshmallow was appealing to my taste buds?
Anywhooo… I remember the marshmallows, I just don’t recall the S’mores. If there were S’mores being made, I’m willing to bet that my piggy little ass was too impatient to make ’em and I just ate the marshmallows probably the second I blew out the little fire on the end of my stick.
SO! I decided I needed to have S’mores this summer.
And I sorta did. Kinda. Well, I made S’mores bars.
They were reeeeeeeeediculously good. I wish you could have ate them with me. Seriously. I would have been your new favorite person for sure after you tasted these suckers. You should make them yourself and see. It’s a super easy recipe to follow, plus you don’t have to light anything on fire to get the fun or goodness out of it. 😉
- 1 1/2 sticks unsalted butter, plus more for greasing the pan
- 2 cup graham cracker crumbs
- ¾ cup sweetened condensed milk
- 2 bars of Hershey’s chocolate, chopped up into chunks (or 1 1/3 cup of chocolate chips)
- 1½ tsp. vanilla extract
- Pinch of salt
- 2 cups mini marshmallows
- 2 whole graham crackers (optional)
- Preheat oven to 350 degrees. Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil.
- Place the butter in a heatproof bowl and microwave until melted. Mix together with the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. Use the bottom of a measuring cup to flatten the crust evenly.
- In a medium saucepan over medium heat, combine the condensed milk and chocolate. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate to form a layer of marshmallows. Gently press down so that the marshmallows. Put in oven at 350 degrees F until the marshmallows begin to grow in size and have a golden color, about 10 or so minutes. Finish off with a flame torch for a more toasted marshmallow.
- If you’d like an extra crunch, break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.
- Cover and refrigerate the bars until firm, about 2 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles.
I hope you love these as much as I did!
Sending love, hugs and butt slaps,