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S'mores Bars

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The classic thing to do with Hershey's milk chocolate is to make s'mores, the campfire favorite where you take a square of graham cracker, top it with a square of the chocolate, then a toasted marshmallow (toasted over the fire), topped by another graham cracker. However, as campfires aren't always at the ready, I have a recipe for s'mores bars that's been brought to many groups and universally demolished:

The classic thing to do with Hershey's milk chocolate is to make s'mores, the campfire favorite where you take a square of graham cracker, top it with a square of the chocolate, then a toasted marshmallow (toasted over the fire), topped by another graham cracker. However, as campfires aren't always at the ready, I have a recipe for s'mores bars that's been brought to many groups and universally demolished:

Ingredients

Serves: 12

Metric Cups

For the Crust

  • 5 graham crackers
  • 125 grams plain flour (or plain flour)
  • 105 grams soft light brown sugar (firmly packed)
  • 125 grams unsalted butter (chilled, cut into pieces)
  • 1 egg (lightly beaten)

For the Topping

  • 80 millilitres double cream
  • 280 grams milk chocolate (chopped)
  • 120 grams mini marshmallows

For the Crust

  • 5 graham crackers
  • 4⅖ ounces all-purpose flour (or plain flour)
  • 3¾ ounces soft light brown sugar (firmly packed)
  • 4⅖ ounces unsalted butter (chilled, cut into pieces)
  • 1 egg (lightly beaten)

For the Topping

  • 3 fluid ounce heavy cream
  • 9⅞ ounces milk chocolate (chopped)
  • 4¼ ounces mini marshmallows

Method

S'mores Bars is a community recipe submitted by kathryn.delaney and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 degrees, line 8inch (20cm) square baking pan with aluminium foil.
  • Crumble graham crackers in food processor or in a zip-loc bag with a rolling pin to a fine crumb. Add the flour and brown sugar, mix. Add the butter as you would to make scones. Add the egg and process until mix is evenly moist.
  • Transfer to the pan and press into bottom to form crust.
  • Bake until the top is just firm to touch, about 20 minutes. Let cool completely in pan on wire rack.
  • To make topping put cream in heavy saucepan and bring to simmer. Remove from heat and ass the chocolate. Stir until melted and smooth mix in the marshmallows.
  • spread the mixture evenly over the cooled crust, cover and refrigerate until firm, at least 2 hours.
  • Using the foil, lift the sheet from the pan, peel back foil sides. Cut into bars, remove them from the foil. Store in an airtight container in the refrigerator for up to 5 days.
  • Preheat oven to 350 degrees, line 8inch (20cm) square baking pan with aluminium foil.
  • Crumble graham crackers in food processor or in a zip-loc bag with a rolling pin to a fine crumb. Add the flour and brown sugar, mix. Add the butter as you would to make scones. Add the egg and process until mix is evenly moist.
  • Transfer to the pan and press into bottom to form crust.
  • Bake until the top is just firm to touch, about 20 minutes. Let cool completely in pan on wire rack.
  • To make topping put cream in heavy saucepan and bring to simmer. Remove from heat and ass the chocolate. Stir until melted and smooth mix in the marshmallows.
  • spread the mixture evenly over the cooled crust, cover and refrigerate until firm, at least 2 hours.
  • Using the foil, lift the sheet from the pan, peel back foil sides. Cut into bars, remove them from the foil. Store in an airtight container in the refrigerator for up to 5 days.
  • Tell us what you think