The Pacific Northwest is burning. Wildfires are raging and ravaging my beloved state and the ones adjacent, turning the air into a thick smog barely suitable for breathing. It is not the way one would hope to end the summer season. Late summer evenings are meant to be spent lingering near campfires and cherishing the smell of smoke on our clothes and the taste of a scorched marshmallow. For now, however, the campfires are on hold. But, does it mean the s’mores have to be on hold too?
No. There is another way. If you don’t mind the fact that the marshmallows aren’t flaming hot, s’more bars are just the solution. These delicious morsels are the perfect way to curb your craving until you find yourself under the starry sky, alongside a campfire warm s’more in hand.
S’more Bars
Ingredients
- 1 package graham crackers (about 10 crackers)
- 12 ounces chocolate chips (milk, semi-sweet, or dark—your choice!)
- 2 tablespoons peanut butter or sunflower seed butter
- 2 ½ cups miniature marshmallows
Directions
- Spray a 9 x 13 inch pan with non-stick cooking spray. Set aside.
- Place the graham crackers in a plastic bag and break into small bite size pieces.
- In a large bowl, combine the graham cracker pieces and mini marshmallows.
- In a separate microwave safe bowl, combine chocolate chips and peanut butter. Heat for 30 second intervals and stir well after each heating until mixture is completely melted and smooth. Be careful not to overheat the mixture of the chocolate will scorch or seize and harden.
- Pour the melted chocolate mixture over the graham crackers and marshmallows and mix completely with a wooden spoon.
- Spread the s’more mixture into the greased 9 x 13 inch pan using the wooden spoon. Press out evenly. Chill in refrigerator until the bars are firm, about 1 hour.
- Cut the bars into 6 by 8 rows using a sharp knife.
- Enjoy or wrap with plastic and save for later!
Curiosity Fed The Chef 