Smoresbars Recipes

Steps:

• Preheat oven to 350 °F and grease a 9-inch square pan. Line pan with parchment paper so that paper hangs over two sides of the pan. Line bottom of pan with a single layer of whole graham crackers (about 4 ½ crackers).
• In a saucepot, melt butter and stir in brown sugar, milk and vanilla until dissolved. Remove from heat and stir in graham cracker crumbs (this will make a soft paste). Spread half of the graham mixture over the cracker-lined pan. Sprinkle with a third of the chocolate chunks and half of the marshmallows. Top marshmallows with another layer of whole graham crackers and spread remaining graham mixture over top. Top with another third of chocolate chunks and the remaining marshmallows. Finish with a last sprinkle of chocolate chunks and bake for 12 minutes, until marshmallows have browned. Cool completely before slicing.
• S'mores Bars can be stored in an airtight container for 3 days.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

Steps:

• Combine crackers with cereal in a large mixing bowl; set aside.
• Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)
• Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
• Bake in a preheated 400 degrees F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
• Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray.
• Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined.
• Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces.
• Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes.
• Cool on a rack, then refrigerate to chill for easier cutting.
• Cut into bars, being careful to remove parchment before serving.

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
• In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
• Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely.
• Preheat the broiler.
• Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
• Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

Steps:

• In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches. Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden, and let it cool in the dish on a rack. In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, pour it over the crust spreading it evenly, and sprinkle it with the marshmallows, pressing them lightly, and the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.

Steps:

• Microwave ½ of the marshmallows and butter in a bowl, stirring every 15 seconds, until fully melted.
• Add cereal and graham crackers into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add the chopped chocolate bars and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more chocolate pieces and remaining mini marshmallows.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter in large microwaveable bowl on HIGH 30 sec. Stir in 2 cups marshmallows; microwave 45 sec. or until marshmallows are completely melted, stirring after 30 sec. Add cereal, graham snacks and remaining marshmallows; mix well.
• Press onto bottom of prepared pan; drizzle with chocolate.
• Cool 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• Preheat oven to 350°F.
• Arrange a single layer of graham crackers to completely cover the bottom of a 9 by 13 inch pan; break crackers to fit.
• Coarsely break remaining graham crackers into a large bowl; set aside.
• Combine 3 cups mini marshmallows, 3 tbsp of butter, and milk into a microwave safe bowl.
• Microwave on high for 1 minute.
• Stir until smooth and add half of chopped chocolate.
• Stir until chocolate is completely melted.
• Spread marshmallow mixture evenly over graham crackers in pan.
• Melt remaining butter and toss with broken graham crackers in bowl.
• Add remaining marshmallows and chopped chocolate; toss lightly.
• Spoon evenly over mixture in pan.
• Bake for 8-10 minutes.
• Cool 15 minutes.

Steps:

• Preheat oven to 375°F.
• In a large bowl, stir together cookie mix and graham cracker crumbs. Stir in melted butter until soft dough forms. Press into a greased 9x13-inch pan.
• Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over the crust. Wait 3-5 minutes until chips begin to melt. Spread chocolate evenly over the crust.
• Set oven temperature to broil.
• Sprinkle marshmallows evenly over chocolate. Broil with top 4-5 inches from heat for 20-30 seconds or until marshmallows are toasted. Watch VERY closely. Marshmallows will burn and catch on fire if forgotten in the oven!
• Allow to cool for 10 minutes. Cut 6 rows by 4 rows.
• Serve warm and store any remaining bars covered tightly. Warm in microwave before reserving!

Steps:

• Preheat oven to 350°F (325°F for glass baking dish).
• In a 13x9 in baking dish, melt butter in oven.
• Sprinkle crumbs evenly over butter. Pour eagle brand evenly over crumbs. Sprinkle with chocolate chips and nuts, if desired. Press gently with a fork. Bake for 25 minutes.
• Remove from oven and sprinkle with marshmallows. Gently press down with fork. Bake 2 minutes more.
• Cool, cut into bars-store covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, mix together the melted butter and graham cracker crumbs. Press half of the graham cracker mixture into the bottom of the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and spread over the graham cracker layer. For easier spreading, refrigerate the crust while the chocolate is melting. Make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
• Bake for 15 minutes in the preheated oven, cool and cut into squares.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
• Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
• Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

Steps:

• Heat oven to 350ºF. Grease an 8 inch square baking pan.
• Beat butter and sugar together until well blended in a large bowl. Add egg and vanilla; beat well.
• In another bowl stir together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, beating until blended.
• Press half the dough into the prepared pan. Bake 15 minutes.
• Unwrap chocolate bars; arrange over baked layer. They may not quite all fit, you may be forced to eat a couple pieces. Sprinkle with marshmallows. Scatter remaining dough over the marshmallows, forming a top layer.
• Bake 10- 15 minutes or until just lightly browned. Cool compleletly before cutting.

Steps:

• Butter a 9-by-13-inch baking dish. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Preheat broiler. Butter a rimmed baking sheet; arrange marshmallows on it in an even layer. Broil until blackened in places, 1 to 2 minutes.
• Melt butter in a saucepan over medium heat. Add marshmallows; stir until melted. Stir in cereal, graham crackers, and salt. Remove from heat; let cool 1 minute. Stir in half of chocolate. Press mixture into prepared dish; press remaining chocolate into top. Let cool completely. Lift out of pan using parchment; cut into shapes with a sharp knife or cookie cutter.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 13 x 9 x 2 inch pan.
• In large mixer bowl combine sugar, butter and egg until creamy (2 or 3 minutes).
• Reduce mixer speed and add flour, baking powder and salt until blended.
• Spread batter into baking pan.
• Bake for 10 to 12 minutes, until set.
• Sprinkle chopped chocolate bar over batter and top with marshmallows and peanuts.
• Continue baking 10 to 12 minutes until marshmallows are lightly browned.
• Cool and cut into bars.