It’s been a while! Sorry! Got sidetracked by life and such things. So, every few months I attend a pot-luck event where (obviously) I bring a dessert dish. Only problem is that sometimes, said event doesn’t really line up with free time in my schedule. But - what - am I just not going to bring something? Or - GASP - bring something store-bought? NEVER!
Enter super easy s’mores-ish bars. They’re legit one of the quickest/easiest things I’ve ever made. 6 steps. No butter, no eggs, no flour, no sugar…kind of - you’ll see!
Why s’mores-ish? Because they have all the ingredients of s’mores - graham crackers, chocolate, marshmallows, heat - but in slightly different ratios that adjust the flavor enough that they don’t totally taste like s’mores. But when two cans of sweetened condensed milk are involved, you can’t really go wrong, soooo...
Happy Baking!
MAKES 16, 20, or 24 bars, cut-size dependent
INGREDIENTS/SUPPLIES
one box graham crackers (14oz/3 packages/27 sheets - or a box of graham cracker crumbs)
3/4 teaspoons salt
2.5 cups (15oz) chocolate chips - any kind! I prefer to use 1/3 each milk, semi-sweet, and bittersweet
1/2 bag (5oz) mini marshmallows
2 14-oz cans sweetened condensed milk
1.5 teaspoons vanilla
food processor (if graham crackers aren’t already ground)
large mixing bowl
spatula
9x13 glass dish
aluminum foil
baking spray
DIRECTIONS
Preheat oven to 350 degrees. Line a 9x13 glass dish with aluminum foil and spray with baking spray (or grease with butter or shortening).
Grind the 3 packages of graham crackers to a powder in your food processor and add to your mixing bowl.
Combine them with 3/4tsp salt, 2.5c chocolate chips, and a 1/2 bag mini marshmallows.
Pour in 2 cans sweetened condensed milk and add 1.5tsp vanilla, then mix thoroughly with a spatula to form a batter.
Spread evenly in your prepared 9x13 dish, pushing any marshmallows that end up sitting on top down into the batter so they don’t burn.
Bake 25-30 minutes or until set. Let cool completely, then cut into bars. You may want to cut off & discard (or eat?) the edges as they may end up tough, depending on your bake time.