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S'mores squares
These bars are the perfect cottage or summer weekend treat. You have a few options to serve them. Assemble and bake them, serving them warm by spooning into bowls while all warm and gooey. Bake and chill them, cutting in squares to enjoy cold or at room temperature. Or even bake ahead, cut into squares and then wrap individually in foil to re-warm on the grill or campfire.
SERVES
4
TO
6
Ingredients
- 1/2 cup unsalted butter, cut into pieces
- 2/3 cup packed light brown sugar
- ½ cup 2 per cent milk
- 1 teaspoon vanilla extract
- 1 ¼ cups graham cracker crumbs
- 32-48 whole graham crackers (amount depends on the brand)
- 2 ½ cups milk or semisweet (or mixed) chocolate chips or chunks
- 6 cups mini marshmallows
Directions
- Preheat the oven to 350 °F (180 °C). Lightly grease an eight or nine inch (20 or 23 cm) square pan with parchment paper so that it comes up higher than the sides by an inch or so.
- Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
- Lay a single layer of graham cracker crumbs to cover the bottom of the prepared pan. Spoon a third of the graham paste over the crackers, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips, and repeat again with the remaining crackers, marshmallows and chocolate chips .
- Bake the s’mores for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
- To serve, portion the s’mores into squares and serve. The squares portion best when chilled, but can then be stored at room temperature for up to three days.
