Let’s talk about graham crackers.
Graham crackers are good, y’know? They’re sweet, they’re crackery, they’re crumbly and make fantastically easy crusts when mixed with a lil’ bit of butter.
They’re just good.
How about marshmallows? They’re so squishy and sugary and pretty darn delicious when toasted, and–let’s be real, here–they taste significantly better in miniature form. 😉
They’re good, too.
And then there’s chocolate, which quite possibly is the only food that can match my (slightly ridiculous) love of peanut butter. Chocolate is better than good.
Somehow, if you put all of these solidly good things together, they create magic!
Something that is better than good, better than great, something that tastes like summer and bonfires and long, hot days spent at the beach or by the pool.
Can you tell yet?
So, to sum it all up, if you’re anything like me, you’re going to l-o-v-e today’s recipe. It combines the already magical s’more with something equally delicious–
A crispy graham cracker crust is layered with creamy cheesecake that is studded with chocolate chips and then piled with a mountain of marshmallows, melted chocolate, and crumbled graham crackers .
All in one easy to make, easy to serve, and easy to devour bar.
It’s possible that I may like these more than it’s peanut butter cup counterpart…
To add to their deliciousness (is that possible?), these bars are so full of texture. The crust is crumbly and crackery, the cheesecake is creamy and smooth, the marshmallows are gooey and sticky, and the toppings add a boatload of crunch. 😀 And it’s not so much that it’s overwhelming, just enough to accentuate all of the deliciousness you already got goin’ on with these bad boys.
On a different note, I don’t think I’ll ever make cheesecake in the traditional way–not when making cheesecake in bar-form is so much better! There’s no special pans or cooling times, and it’s easier to serve–plus, you don’t have to worry about cracks in your cheesecake; you can just pile on the toppings!
These bars are no exception. You make your graham cracker crust and somehow find the willpower not to eat it all with a spoon (I have faith in you!), spread it in an 8×8″ pan, and bake it for ten minutes while enjoying how delicious it makes your house smell.
Then, while that’s baking, you whip up your cheesecake filling. Cream cheese, a bit of flour, sugar, sour cream, eggs, and vanilla all come together in a creamy concoction that will be the cheesecake layer. 2/3 cup of chocolate chips added to the batter make things even more delicious!
You then pour the cheesecake batter over the graham cracker crust and smooth it out with a rubber spatula. This’ll come out after around 25 minutes, when it still needs to cook for a little longer, and this is when you’ll pile on the mini marshmallows–feel free to cover the surface completely! The more, the merrier, right? After that, it’ll go back into the oven for another 8-10 minutes.
While this is finishing baking, you can assemble the toppings. I went ahead and melted some chocolate chips so the chocolate would harden as the cheesecake cooled (yes, please!), but you can use hot fudge or chocolate syrup if you’d like. I also crumbled some graham crackers with my fingers to sprinkle over the top like fairy dust. 🙂
Once those 8-10 minutes are up, out comes the cheesecake, all warm and topped with very puffy marshmallows! Here, you’ll add the finishing touches–some drizzled chocolate and a sprinkling of graham cracker crumbs should do the trick! They’ll then have to cool in the fridge for at least 4 hours–but boy, is it worth it when they’re done!
Enough rambling from me. Let’s get to it, shall we?