Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Tuesday, March 6, 2018
Give S'more, s'more!
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And this is a different kind of s'more. It's one that has all of the flavor of the classic campfire snack, with maybe a fraction of the mess! Ali Rosen, who wrote the new cookbook Bring It, came by
Tonia's Kitchen to talk about her S'mores bars recipe. She says it's very easy to make, almost as simple as the classic version itself. First, Ali told Tonia to begin with a simple graham cracker crust (crumbled graham crackers, butter, salt) placed at the bottom of a pan. Then you top that with chocolate chips and mini marshmallows, and bake it all together. When done, cut into bar form and serve. No campfire required!
as I would like to, it’s not practical to have a campfire in the middle of your
home (we can
though, right?). This dessert takes classic flavors and makes them portable.
The s’mores bars are like condensed little campfire treats that are also pretty
simple to make. I take the path of least resistance here: there’s no premelting
or overly complicated scenarios. Just layer the ingredients on top of one
another, and leave carrying the firewood to someone else.
Makes 8 to 10 Servings
crushed graham crackers
2/3 cup dark brown sugar
1/2 cup salted butter,
for the pan
semisweet chocolate chips
Preheat the oven to 350°F. Grease
a baking pan, approximately 13 x 9 inches.
Stir the crushed graham crackers,
brown sugar, butter, and egg together until fully incorporated. Spread the
mixture across the baking pan. Bake it in the oven for 15 minutes, until the
crust is firm.
Remove the pan from the oven and
sprinkle the chocolate chips and marshmallows evenly over the crust. Return to
the oven to bake for 10 more minutes, and then turn on the broiler and broil
for an additional 30 seconds to 1 minute, making sure to brown but not burn the
Remove and allow to fully cool to
at least room temperature. Cut into squares before serving.
To Bring It
This dessert can be made up to 2
days ahead, covered and refrigerated, but try not to cut it until the day you
are serving it. HEAD