These are 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?
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
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:
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.
I can’t stop eating them!