Smores Bars Recipe By Tasty Food

S'MORES BARS

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.

CHOCOLATY S'MORES BARS

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated., Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.

SO-SIMPLE S'MORES BARS

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.

S'MORES BARS BY ANNA OLSON

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.

WARM TOASTED S'MORES BARS

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!

S'MORES BARS RECIPE BY TASTY

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!