S’mores Bars

Name: S’mores Bars
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Nonstick cooking spray; 4 tbsp unsalted butter; ¼ tsp salt; 5 c mini marshmallows, divided; 6 c Golden Grahams cereal; 2 bars Hershey’s chocolate (1.55 oz each), frozen

With oooey gooey marshmallows, chunks of chocolate and golden grahams… these S’mores Bars are sure to please with or without a…

5min prep

5min cook

8servings

The story This week's split

Method

Spray a 9x9 pan with nonstick cooking spray on all sides.
Break up the chocolate bars into their pips. Freeze if not frozen already.
In a large heavy pot (I use my dutch oven for this), melt the butter on low. Once melted, add 4 c of marshmallows. Reserve the other 1 c marshmallows.
Add a pinch of salt and stir the mixture, slowly melting the mini marshmallows.
Once the marshmallows have melted (but not browned), turn the heat off.
Add the Golden Grahams to the melted marshmallow. Stir to coat the cereal completely.
Add the remaining 1 c marshmallows and chocolate pieces. Fold these into the mixture.
Spread the mixture out evenly in your prepared pan (I save just a couple marshmallows and chocolate pieces to put on top after spreading them out to make it look extra pretty. Skip this step of you don't care what it looks like!).
Refrigerate the bars for 30 minutes so the chocolate can set before cutting and enjoying.

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The story

From Lindsay's kitchen, 2019

With oooey gooey marshmallows, chunks of chocolate and golden grahams… these S’mores Bars are sure to please with or without a bonfire!

The extra nice part about these treats are they are portable! You can take them to a beach outing, bbq, birthday parties & camping. They are great to cut and pack up and they go over well with adults and kids alike.

This recipe is pretty forgiving because honestly… sometimes I forget the ratios and just dump in what I think is right and they are delicious each time

They don’t require any baking, which is a summertime win! Oh, and the kiddos can get involved with all the ‘measuring’.

The thing that takes the longest is making sure the chocolate is cold before adding it so it doesn’t melt completely and you’re left with some chocolate chunks in each bar. I just throw the chocolate bars in the freezer when I grab them from the store.

If you didn’t do that… break them up into the pips (did you know that’s the fancy name for the little pieces each hershey bar breaks into? I’m a dork and I was excited to learn it!), set them on a tray, and pop them in the freezer 15 minutes before you’re ready to get started. The small pieces will freeze much faster than the bar stuck together.

I use a 9×9 pan for this because I like the tall, thick bars but feel free to use a 13×9 pan. The bars will just be a little thinner but equally delicious!