TOASTED MARSHMALLOW GOLDEN GRAHAM SMORES BARS

[The Quacker Factory]

#67893

TOASTED MARSHMALLOW GOLDEN GRAHAM SMORES BARS

Total Time: 10 minutes
Yield: 9 large bars

INGREDIENTS:

• 3 ½ cups Golden Grahams™
• ¾ cup milk chocolate chips (high quality, I use Ghirardelli)
• 3 tablespoons butter, unsalted
• pinch of kosher salt
• 3 cups mini marshmallows
• ½ teaspoon pure vanilla extract
• ½ cup mini marshmallows
• ¼ cup chopped milk chocolate chips

INSTRUCTIONS:

1. Preheat the broiler with the top rack as close to the coils as possible. Butter an 8” x 8” baking dish that is broiler safe (if you plan to toast the top marshmallows). Next prepare the baking sheet on which you will toast the marshmallows. Cut a piece of parchment paper so that it fits inside a heavy-gauge baking sheet. Swipe a streak of butter in the middle of the pan and place parchment in the pan, smoothing down to secure. Butter the parchment paper with softened butter. I use my hands but you could also use a pastry brush. Place 3 cups of mini marshmallows in a single layer on the buttered parchment. Broil as close to the coils as you can without touching them. Watch these little guys carefully! They only take 10-30 seconds depending on how close you are to the coils. Remove from the oven and set aside.

2. In a large, microwave safe bowl microwave the butter, chocolate chips and salt on 50% power in 30 second intervals until melted and smooth. Add the marshmallows and microwave on 50% power in 30 second intervals until the mixture is smooth and melted. Stir in the vanilla.

3. Pour the Golden Grahams™ into the chocolate mixture as quickly as possible and mix until they are coated and cohesive – it is important to do this quickly!

4. Press the mixture into your baking dish with a buttered wooden spoon.

5. Sprinkle chopped chocolate and marshmallows on top. Lower the oven rack to accommodate the baking dish and broil the top until the marshmallows are toasty.

6. Let cool at least 30 minutes, cool and serve! Store, covered at room temperature so that the bars remain pliable.

(This recipe was acquired from American Heritage Cooking)

 

 

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