Tuesday, July 23, 2013
Oh, how I love smores.
In fact, I have a whole Pinterest board dedicated to them. "More Smores".
The unfortunate thing is my hubby is not the smores fan I am.
So I don't try out the smores recipes nearly as much as I want. Well, due to that and the fact that I would weigh a LOT more if I did.
But every now and then I figure out a way to do it.
Like when we are going to a cookout.
So this past week, I decided to try Smores Bars.
They looked easy. Required little preparation. And they could be made ahead of time.
The only "warning" I feel like I should give is to let people know ahead of time that they are cold.
My kids all complained a little at first because they think "smores" and think "warm".
Yet it didn't stop one of them from eating the bars.
3 Tbsp unsalted butter, melted (plus a little more for greasing purposes)
1 cup graham cracker crumbs (I just threw a "sleeve" of crackers into the food processor and whirled away), plus 2 graham crackers broken into large pieces
3/4 cup sweetened condensed milk (not quite a whole can)
1 1/3 cups semi-sweet chocolate chips
1 1/2 tsp vanilla
pinch of salt
1 cup mini marshmallows
Line an 8 x 8 baking pan with aluminum foil and butter/grease. I did do this but I actually think next time I would just grease the baking pan itself with the butter or cooking spray.
Mix the melted butter and the graham cracker crumbs together in a bowl with a fork until moistened.
Press firmly into the bottom of the baking dish.
This is the only area I had trouble. I pressed as much as I could but my crumbs just never stuck together. I don't know if I should have used more butter, pressed more, or what. Don't get me wrong, it was still tasty. I just couldn't get it to gel. I think next time I make these, I will do something similar to what I do with the pretzels for pineapple fluff. I think I will "bake it" at 400 degrees for 5-7 minutes...just enough to make it a bit crunchier/more together. I will let you know how that goes. :)
Next, heat the chocolate chips and the condensed milk over medium heat, stirring constantly until smooth. Once smooth, remove from the heat and add in the salt and vanilla.
Quickly, pour over the graham cracker and spread. You have to work quick or it will start to harden. I found that if I held the spatula vertically and started in the middle to spread to the sides, it worked much easier. Otherwise the graham crackers try to go with the chocolate. :)
Next, pour the marshmallows over the top and push down into the chocolate.
Finish by pressing in the broken pieces of the 2 graham crackers in the "holes" left by marshmallows.
Cover and refrigerate for 4 hours or so before cutting/serving.