S’mores bars are out of this world! One of my top posts here on Teacher-Chef are S’mores Bar Cookies, and I still get requests from friends and family for either the recipe or to bring them places (or both!). In honor of Memorial Day (and July 4th coming soon) I wanted to switch things up a little bit in the S’mores Bar Department and try something which would allow the marshmallows to be on top to let them be the stars (literally)!
These have EVERYTHING you love about S’mores – loaded with plenty of chocolate and crumbly graham crackers and toasty marshmallows on top, all in delicious bite-sized and fire-free bite.
One of the best things about these S’mores Bars are that you get some of that toasty marshmallow in every bite. You know how when you are around the campfire, everyone tries to get that perfect toasty tan marshmallow and you succeed maybe 25% of the time? Well this is 100% perfect throughout! I could not stop snacking on them and luckily others had the same problem so I was not able to try to eat the whole tray myself. Hubby’s favorite part of these were how delicious the chocolate was. Since you are mixing whatever chocolate you choose to use with Heavy Cream, it surely takes it to the next level. And how are those crumbs, you ask? Well, it just so happens that after I finished cutting these and packing them up, that I may have just caught my other half vacuuming the crumbs directly into his mouth (sorry if you didn’t want that out there dear)!
Even if you don’t have the amazing star-shaped marshmallows, you could use this same recipe with regular or even mini marshmallows. How about these with some snowman or gingerbread men marshmallows or even the hearts if you want to show your Valentine “S’more Love”. ANY of the adorable holiday-shaped marshmallows would make these perfect for any holiday you could want. If you make these for other holidays with other fun shapes, please please please share them with me!
- 18 whole graham cracker rectangles
- 8 tablespoons butter
- 3 cups chocolate chips (assorted chopped chocolate works)
- ¾ cup heavy cream
- 1 package Kraft Jet Puffed Star Marshmallows
- Preheat oven to 350 degrees. Line a 9 x 13” pan with parchment paper (the foil lined parchment works the best to get in the pans) - be sure it hangs over the edge on the long sides of the pan. (Later, this will help you remove the bars from the pan in one piece.) Lightly coat pan and parchment with non-stick cooking spray.
- Crush graham crackers in food processor until fine. Melt butter in large microwave-safe bowl. Add graham cracker crumbs to butter and stir until combined.
- Evenly press crumb mixture into the bottom of your baking pan to create crust. Bake 12 – 15 minutes until golden. Remove and let cool.
- Melt chocolate and cream in large bowl in microwave. Heat for 30 seconds on 50% power. Remove and stir. Heat again. Stir. Repeat until chocolate is completely melted, shiny and smooth.
- Pour chocolate onto crust and smooth to create an even layer. Top with star marshmallows, arranging a single layer of marshmallows with a little space between each star. Stars will grow and spread slightly when roasted.
- Place under broiler in oven for about a minute to toast marshmallows. Watch closely to prevent burning! Remove and let cool.
- Chill in refrigerator for 4 hours or overnight. Pull up on parchment paper to remove bars from pan. Cut into squares to serve.
as originally posted on Hostess with the Mostess
Be sure they get their quality rest time in the fridge before you cut them to allow everything to really set up (and then place back in the fridge until you are an hour or so away from serving, just to be safe). IF you have trouble keeping these together, cupcake liners (mini ones) do magic to keep them together for presentation and party-taking!
Three Years Ago – Cream of Asparagus Soup, perfect for the season!
And I leave you with this, Today’s Question of the Day… Do you prefer your S’mores with or without smoke?