Thursday, July 30, 2015

All American S'More Bars

S'mores are one of those all-American traditions that evoke thoughts of summer and camping and cozy time with friends and family. They are such a staple of the American experience that full end-caps and displays are devoted to them in grocery stores all over. In fact, s'mores are such a part of American life that Joe and I spent probably hours discussing them - their ingredients, construction, etc. - with non-Americans when we were in Europe. (The fact that graham crackers are perforated was especially baffling to some people...)


Recently my mom was told that she just HAD to try the recipe for s'more bars in the Weight Watchers All American Comfort food cookbook. Being a diligent employee (and always looking for an excuse to try a new recipe), she obliged. I then decided to make these perfect party snacks for every event I had in June and July. Yum!



Since I promised to share the recipe with many people during that time, I am finally getting around to posting. Here it goes:

Ingredients


(Every batch I have made has been a double, so you'd need 2x everything on this list)

- 8.5 plain low fat graham crackers (only 15 fit in our double pan)
- 1 can fat free sweetened condensed milk
- Baker's unsweetened chocolate bar
- 3 tbsp low fat butter (we used regular; original recipe calls for 4 but we found we didn't need that much)
- 3 tbsp sugar
- about 30-40 mini marshmallows (the original recipe calls for regular size cut in half)


Procedure

1. Line your pan with foil. (9x13 for a single batch; 8 graham crackers will fit perfectly. ALL PICTURES ARE IN A DOUBLE-SIZED PAN.) Then place the graham crackers into whatever pattern works.


2. Melt the butter and sugar together on the stove top. Make sure to actually let the sugar melt all the way. (This is the step I'm too impatient for, but it does make a difference.) Spread the mixture over the graham crackers as evenly as possible.


3. Put the "crust" in the oven at 350 for 8 minutes. It should come out all bubbly. Turn off the oven when you take it out so that it can cool a little before you have to broil the marshmallows.

4. While that part is baking, combine the sweetened condensed milk and the baking chocolate in a bowl and microwave for a minute (2 if you're doubling).



5. Mix the chocolate and condensed milk together until the chocolate is totally melted and the mixture is smooth and shiny.


6. Spread the chocolate mixture over the graham cracker crust.


7. Immediately spread the marshmallows over the chocolate. The chocolate will solidify pretty quickly, so it's important to get the marshmallows placed.


8. Put in the broiler with the light on. Watch the whole time and don't let the marshmallows get too toasty. For a double batch, it took about 3 minutes and I usually turned the pan about halfway through.


9. Refrigerate for at least 2 hours but up to 24 hours (or overnight). Cut into pieces and enjoy!

She doesn't look excited, but I swear she couldn't stop asking for more.

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