smores bars

These are addictive.

Highly addictive.

Eating them was descirbed to me as “floating down a chocolate river in a graham wafer boat with marshmallow sails” … I kinda totally agree!

I have loved smores … since … well … since forever.

Who doesn’t love an ooey-gooey bite of delight?

Because that’s what graham crackers, chocolate and marshmallows are … bites of delight.

Especially when you add a little momofuku twist to the recipe.

Actually … I should call these twisted smores.

You’ll see that these are easy to make … as easy as making them on a campfire … you start with the graham cracker base …

then you make the chocolate layer … melted chocolate and milk … stirring in mini marshmallows and the cornflake crunch (flaked coconut is a supurb susbstitute as well) …  

Finishing it off by spreading even more mini-marshamllows on top; then broil for 3 minutes.

That’s it.  Simple eh?

Oh wait!!!!

I do recommend that if you line the pan with parchment paper … don’t place the rack too close to the broiler … otherwise … a fire might ensue.

True story … it happened to me ;0)

I guess I really wanted to make smores by the campfire!

twisted smores bars

ingredients:

the base:

2 c. graham cracker crumbs

7 tbsp butter, melted

2 tbsp sugar

Preheat your oven to 350 F.

Line a rectangular pan with parchment paper, and then spray it with non-stick spray.  Set aside.

In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter; stirring with a wooden spoon.  Press the crumbs into the base of the pan; make sure that the base is spread out evenly.

Bake for 12 minutes.  Remove from heat, turn off your oven and set the pan aside to cool slightly.

chocolate mini-marshmallow-crunch filling:

ingredients:

1 c. milk

16 oz chocolate, chopped into small chunks (or chips)

4 c. mini marshmallows, divided

2 c. momofuku cornflake crunch (or flaked coconut)

In a medium saucepan over medium-low heat, stir the chocolate and milk together; slowly melting the chocolate.  The mixture should never get to a boiling point.  Remove the pan from heat and pour the mixture into a medium sized bowl (this will allow the mixture to cool immediately).

Add 2 cups of the mini marshmallows and the 2 cups cornflake crunch.  Stir in … and then pour the mixture over the graham cracker base.

Top with the remaining 2 cups of mini marshmallows.

Turn the broiler on in your oven … move a rack close(ish) to the broiler and toast the marhsmallows… this takes about 3 minutes.  I do tend to move the pan around to ensure that they are all evenly toasted.

Remove from the oven and allow the pan to cool in the fridge for 2 to 3 hours (or over night).  I don’t cover the pan right away … but once firm, I do cut the smores into squares and store in an airtight container.

I’d say they will last up to 1 week in the fridge … only they won’t.  Because you’re gonna want to eat them … pretty much immediately.

No lies.

I can’t stop eating them! 

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3 thoughts on “smores bars

  1. Pingback: rhubarb raspberry cream tarts | the twisted chef

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