Tuesday, July 28, 2020

Give us S'more!

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!

S’mores Bars   

Much as I would like to, it’s not practical to have a campfire in the middle of your home (we can dream 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

3 cups crushed graham crackers
2/cup dark brown sugar
1/cup salted butter, melted,
plus additional for the pan
1 egg, beaten
1 cup semisweet chocolate chips
2 cups mini marshmallows

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 top.

Remove and allow to fully cool to at least room temperature. Cut into squares before serving.

How 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 itHEAD
1Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press