Smores Bars By Anna Olson Recipes
S'MORES BARS BY ANNA OLSON
I've had these a few times right from Anna's cafe. I decided to try and make them on my own....and they turned out great! My husband frequently requests them!
Provided by Ethans Mom
Categories Bar Cookie
Time 22m
Yield 16 serving(s)
Number Of Ingredients 8
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.
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- Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it comes up higher than the sides by an inch or so.
- Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
- Lay a single layer of graham crackers to cover the bottom of the prepared pan. Spoon a third of the graham cracker paste (goo!) over the crumb layer, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top, followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips. Repeat again with the remaining crackers, goo, marshmallows and chocolate chips..
- Bake for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
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Servings 4-6Total Time 35 mins
- Preheat the oven to 350 °F (180 °C). Lightly grease an eight or nine inch (20 or 23 cm) square pan with parchment paper so that it comes up higher than the sides by an inch or so.
- Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
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- Bake the s’mores for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
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- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with extra-large paper liners (tulip paper liners are best, to catch the drips).
- Melt the butter in a saucepan over medium-low heat, and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs—this will make a fluid paste.
- Crumble up the graham crackers and sprinkle a layer in the bottom of each paper liner, using roughly a third of the crackers. Divide one-third of the graham paste among the liners, followed by a sprinkling of a third of the marshmallows and then a third of the chocolate chips. Repeat two more times, layering the graham crackers, paste, marshmallows and chocolate chips.
- Bake the s’mores for 12 to 15 minutes, until the marshmallows have browned on top. If serving warm, let the s’mores cool for at least 20 minutes before serving.
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