Happy Friday! I’m sitting in my kitchen looking at the sunshine hitting the trees in my backyard and hoping it’s going to be a nice weather day. That sun gives me life! Memorial Day weekend is upon us and the official summer kick off begins. In honor of all those who made the ultimate sacrifice, the veterans and active service women and men, I thank you!
I don’t have Memorial Day traditions. When I had Rosie, I was usually at events over the weekend and prior to that, plans always varied. I’m looking forward to three full days of Carrie time and wrapping our heads around school winding down and summer getting started. I hope we get to hit a bike trail, get to some local markets and soak up as much outdoor and mama/daughter time as possible.
Outdoor time usually means a little fire pit time for us and that means s’mores time! Not too long ago, I started making these S’mores Bars and the kids at Carrie’s school have really fallen for them. We LOVE s’mores! Recently, I started making my own graham crackers and also learned to make marshmallows. As a matter of fact, I think I’ll write a post about those so you have recipes to make your own for your s’mores adventures this summer.
These bars aren’t my idea of the healthiest things to make (store bought marshmallows–not usually my thing) and eat, but they’re a fun treat and kids (of all ages) enjoy them. They’re perfect to take to get togethers and might be fun to make and take this holiday weekend. They’re easy and gooey and give you that s’mores feeling even when there’s no campfire. HOWEVER, if you have a chance to have a fire, do that instead and make s’mores or just grab one of these beauties!
It all starts with making a graham cracker crust that’s less of a crust and more like a chewy, graham, buttery cookie.
How cute is that little bowl and whisk with the eggs in it? My bonus mom got that for me from a pottery place in Tennessee for Christmas and it’s perfect for whisking and pouring eggs. Pottery is just the best!
Once the crust is made, save about 1/4 of it and press the rest into a 9 x 13 pan that is lined with parchment paper and sprayed. Trust me on this step! Do you see who’s watching to make sure I do this right? 🙂 Thanks, Daisy Mae! What a cutie!
Next is just layering the chocolate and marshmallows. I used a combination of semi-sweet and milk chocolate chips. You can use chips, chunks and any flavor you like.
For the crust you saved, press it into flat rounds and lay out over the top. Leave room for the marshmallows to come through so you can see it all when it’s baked. So simple!
Bake at 350 for 25-35 minutes and cool completely. This is when the parchment paper becomes your best friend. Lift the bars out and cut them with a sharp knife.
When they’re still a little warm, the marshmallow pull is satisfying and kind of makes me want to sit down, indulge in one immediately and simply enjoy all the graham, chocolate, marshmallow goodness. I mean, why not?
I made these to share with all the kids in the middle school musical. They had a big dress rehearsal and I thought it would be a fun treat to celebrate all their hard work and wish them luck in their performance. They’re easy to package and the kids gobble them up!
Make these for all the people in your life, especially, the little ones! For some reason, s’mores anything gets the kids (and grown ups) excited and, just like that, it feels like SUMMER! Let me know if you make these bars (recipe is below) and, if so, what you think. Here’s hoping for nice weather and outdoor time so we can all enjoy our weekend!
From the heart,
Shannon
Ingredients
2 cups unbleached all purpose flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter at room temperature
1 1/2 cups light brown sugar packed
2 large eggs lightly beaten
2 1/2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips (you can use chunks as well)
Instructions
- Preheat oven to 350 F. and grease and line a 9×13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl.
- Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
Remove and set aside about 1/4 of the dough. Press the remaining dough into the prepared pan to form a thin, even layer on the bottom of the pan. - Top with chocolate chunks, then marshmallows. Scatter the reserved dough over-top in clumps. Don’t place too close together so you can see the marshmallows.
- Bake in preheated oven until golden brown, about 30-35 minutes. Set pan on a wire rack to cool completely, then lift out of pan by grabbing the parchment paper. Remove to a cutting board. Cut into squares.
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