Smores Bars With Golden Grahams Food

GOLDEN GRAHAM S'MORES SQUARES

Steps:

• Spray a 9×9 pan with cooking spray.
• Over low heat melt butter.
• Mix in 10.5 oz bag of marshmallows, stirring frequently until melted. Remove from heat.
• Stir in Golden Graham cereal. Let sit for 2 minutes.
• Pour in 2 cups extra marshmallows and stir until combined.
• Pour in milk chips and stir until combined. At this point the mixture will be difficult to stir and the milk chips will melt slightly, but not completely...this is what you want.
• When chips mixed in pour into prepared pan and press evenly.
• Let cool at least 15 minutes before cutting into squares.

GOLDEN GRAHAMS S'MORES BARS

Steps:

• Spray a 9x13 pan with nonstick cooking spray. Set aside.
• In a medium sized pot over medium low heat add your marshmallows and butter, reserving 1 cup of marshmallows. (7 cups mini marshmallows, 5 tbs butter)
• Stirring constantly, allow butter and marshmallows to melt completely. Remove from heat once melted.
• Stir in the golden graham cereal. Once that's completely stirred in add in the chocolate chips and reserved marshmallows. Stirring to get them evenly distributed. (8 cups golden grahams, 1 cup chocolate chips, 1 cup mini marshmallows)
• Pour mixture into prepared baking dish, pressing down to get a nice compact bar. Sprinkle and gently press in the extra marshmallows and chocolate chips onto the top.
• Allow to harden for several hours.

GOLDEN GRAHAM S'MORES BARS

Steps:

• Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
• Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
• With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

CHOCOLATE PEANUT BUTTER S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
• Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
• Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
• Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
• Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

GOLDEN GRAHAM S'MORES

Steps:

• Oil an 8 or 9 inch square pan.
• Pour cereal into a large bowl.
• In a saucepan, heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted; remove from heat.
• Pour melted mixture over the cereal, toss until completely coated. Then stir in remaining 1 cup of marshmallows.
• Press mixture into the pan with an oiled spoon.
• Place in the fridge for about 10 minutes, until firm enough to cut into squares.

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.