S'Mores Bars

By Alissa -
From Williams Sonoma by way of Annie's Eats

I don't know why I made these, since I knew I was going to have a big cake. At any rate, they turned out pretty well.... almost fudge-like in consistency. I was afraid the graham cracker crust would crumble, since it didn't require baking, but it didn't. It held together well. Also, this is listed as one of W-S's kid-friendly recipes, since it doesn't require baking and the steps are pretty simple.

3 tablespoons unsalted butter, cut into chunks
6 whole graham crackers
3/4 cup sweetened condensed milk (not evaporated milk)
1 1/3 cups semisweet chocolate chips
1 1/2 teaspoons vanilla extract
1 pinch of salt
1 cup miniature marshmallows
2 whole graham crackers or 1 cup mini-graham cracker shapes

Line an 8-inch square baking pan or dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter. In a small saucepan over medium-low heat, melt the 3 tablespoons butter. Using a pot holder, move the pan to a heatproof surface. Let cool for 5 minutes. Put the 6 whole graham crackers into a zippered plastic bag. Press out all the air and seal the bag. Using a rolling pin, gently but firmly crush the cookies to make tiny crumbs (or, process in a food processor). You should have 1 cup of crumbs. Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.

Lay a piece of plastic wrap loosely over the crumbs. Place your hand on the plastic wrap and spread the crumbs to coat the bottom of the pan. Once the crumbs are in place, press down firmly to make a solid, even layer. In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth. Add the vanilla and salt and stir until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.

Scatter the marshmallows evenly over the chocolate filling and press them in gently. If using the 2 whole graham crackers, break them into little pieces. Stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.

Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the s'more square on a cutting board. Peel the foil away from the sides, and cut the square into rectangles with a sharp knife. Keep refrigerated until just before serving.

Makes 12 bar cookies.

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