In our family, we love s’mores year round. We have toasted marshmallows over our gas stove burners to make s’mores in the dead of winter. We’ve microwaved marshmallows to make s’mores while living in a temporary apartment just to satisfy a craving. The best kind of s’mores, though, are the ones we’ve made during our summers down the Cape using a charcoal grill to toast the marshmallows almost to the point of being completely charred.
All that being said, it’s February in the northeast & we’ve got a crowd coming over, so instead of freezing outside over a grill or having everyone huddle around the stove burners, I decided to make a pan of s’mores. This recipe is so easy & it produces a delicious hand-held treat!
- Non-stick spray, for pan
- 6 tbsp unsalted butter, melted
- 2 1/4 cups graham cracker crumbs (about 18 crackers)
- 1/4 cup sugar
- 1/2 tsp kosher salt
- 3 cups milk chocolate chips (recommended: Ghirardelli)
- 3 cups mini-marshmallows
- Preheat the oven to 350 degrees.
- Line the bottom and sides of a 9 x 13 baking pan with foil. Leave about 4 inches of overhang on the 2 opposite sides. Spray the foil with non-stick cooking spray.
- Combine the graham cracker crumbs with the sugar, salt and melted butter. The mixture should look like wet sand. Set aside 1/2 cup of the crumb mixture for the topping.
- Evenly press the remaining crumb mixture into the bottom the foil-lined pan and bake 12 to 15 minutes. Remove the crust from the oven and allow it to cool.
- Melt the milk chocolate chips in a microwave-safe bowl in the microwave for a total of about 2 minutes. Start with 1 minute, then stir the chips around before microwaving another minute.
- Preheat the broiler.
- Pour the melted chocolate over the cooled graham cracker crust. Spread evenly over the crust with a rubber spatula. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate.
- Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
- Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan. Move to a cutting board and cut into 24 squares.
- Store in the refrigerator or in a cool, dry place until ready to serve.
- You can make this gluten-free by using gluten-free graham crackers, such as Pamela's brand honey graham crackers