I think something magical happens when a marshmallow, some graham crackers, and chocolate are put together. Really, I do.
Unless you’re trying to toast your marshmallow over the fire and it’s perfectly browned on all sides except one and then you get distracted for the slightest smidgen of a nanosecond and your perfect marshmallow goes up in flames.
L-o-n-g story, my friends. Long story.
So at our house we’ve got a ridiculous amount of s’mores supplies. Enough that we won’t be purchasing marshmallows OR chocolate OR graham crackers for the next 50 years.
We were told to bring s’mores stuff to a party where there would be 100+ people, so we bought in bulk. Then at the party, nobody even brings up the bag of s’mores stuff sitting in the corner.
So they were returned to our house.
You can’t return groceries so…into the cupboard it went!
And it sat there until some of it was baked into ooey-gooey s’mores bars!
To be drizzled with chocolate syrup, if desired!
Imagine a crumbly, sweet graham cracker crust, dusted with cinnamon, spread with a fluffy, chocolatey spread and topped with perfectly browned golden marshmallows.
It’s gonna give you a week-long sugar rush but it’s worth it!
Look at that golden crust!
The graham cracker crust is simple & delicious (and it doesn’t hurt that it’s easy, too!) A couple of graham crackers, some butter, and a bit of water. If you don’t think it’s sweet enough, you could add in some sugar…but it’s sweet enough without it!
The chocolate layer is a s’mores lovers dream. Creamy marshmallow fluff and melted Hershey’s chocolate. Need I say more?
Now, when you’re baking those marshmallows, simply sticking them in a hot oven ain’t gonna do much. To really get the golden top you’re going to want to turn the broiler on high for 5-6 minutes, depending on how browned you want them. The tops are golden & crispy, the undersides melty & mallow-y. (Does anyone know why they’re called marshmallows?)
What you’ll need…
- 13 full sheets graham crackers (appx. 2 cups crushed)
- 6 tablespoons (salted) butter, melted
- 1 teaspoon cinnamon
- 1/4 cup water
- *optional* 1/4 cup sugar
- 2 tbsp. marshmallow fluff
- 1 Hershey chocolate bar (or chocolate bar of choice)
- appx. 24 regular-sized marshmallows
- *optional* sprinkles
- Preheat oven to 375. Grease a 8×8″ pan (9×9 would work, too).
- Take the graham cracker sheets and put them in a large plastic bag, breaking them up into chunks. Using a rolling pin, crush the crackers into fine crumbs. Transfer to a bowl.
- Pour the melted butter over the graham crackers and mix it together. (If you would like the extra sugar, mix it in as well.) The mixture should stick together if you press it, but if not, add in the water in tablespoons.
- Transfer the graham cracker mixture to the pan and spread it across the bottom with a spoon & your fingers until covered. Sprinkle the cinnamon on top. (This really adds to the flavor!)
- Over a pot of simmering/boiling water, melt the chocolate until creamy. Add in the marshmallow fluff and stir, stir, stir! The mixture will be a bit on the thicker & stickier side, but that’s okay.
- Take the chocolate fluff and spread it across the graham cracker crust. It will take a bit of spreading with a spoon, but it will cover the entire crust.
- Stick the pan in the oven and bake for 5 minutes. At the 5 minute mark, take the pan out and fill with marshmallows. They do not need to be tightly packed as they will spread during baking time. Bake for 3 minutes.
- Turn your broiler on high and broil the pan for 5-6 minutes or until marshmallows are golden on top.
- Remove and let sit for 5 minutes before popping into the fridge. Chill for 10-20 minutes to set the marshmallows and crust before serving.
- To serve: drizzle with chocolate syrup & sprinkles or a scoop of your favorite ice cream and enjoy! 😀
No link to source today because this one is all-original ,by yours truly!