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Prep Time: 30 minutes
Cook Time: 5 minutes
These bar cookies include the same ingredients that are used to make those favorite campfire treats known as s’mores: graham crackers, marshmallows and chocolate. It will be hard to wait, but the bars must be chilled for 4 hours before serving.
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- 3 tablespoons unsalted butter, cut into chunks
- 6 whole graham crackers
- 3/4 cup sweetened condensed milk (not
- 1 1/3 cups semisweet chocolate chips
- 1 1/2 teaspoons vanilla extract
- 1 pinch of salt
- 1 cup miniature marshmallows
- 2 whole graham crackers or 1 cup
mini-graham cracker shapes
Directions:Before you start
Be sure an adult is nearby to help.
Line an 8-inch square baking pan or dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter.
Melt the butter
In a small saucepan over medium-low heat, melt the 3 tablespoons butter. Using a pot holder, move the pan to a heatproof surface. Let cool for 5 minutes.
Crush the crackers and make the crust
Put the 6 whole graham crackers into a zippered plastic bag. Press out all the air and seal the bag. Using a rolling pin, gently but firmly crush the cookies to make tiny crumbs. You should have 1 cup of crumbs. Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.
Press in the crust
Lay a piece of plastic wrap loosely over the crumbs. Place your hand on the plastic wrap and spread the crumbs to coat the bottom of the pan. Once the crumbs are in place, press down firmly to make a solid, even layer. Throw away the plastic wrap when you are finished flattening the crumbs.
Make the chocolate filling
In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth. Using a pot holder, move the pan to a heatproof surface. Add the vanilla and salt and stir until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.
Finish the bars
Scatter the marshmallows evenly over the chocolate filling and press them in gently. If using the 2 whole graham crackers, break them into little pieces. Stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.
Cut the bars
Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the s'more square on a cutting board. Peel the foil away from the sides, and cut the square into rectangles with a sharp knife. Keep refrigerated until just before serving. Makes 12 bar cookies.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).