S’more Bars

Preheat oven to 350 degrees F and grease a 9×13 cake pan.

In a bowl, mix together the graham cracker crumbs, sugar and melted butter until all the crumbs are moistened. This should be more wet than most crusts would be at this point. Pour the mixture into the pan and spread around with a fork. Once the bottom of the pan is evenly covered with the crumbs, use your hand and apply pressure to press the crumbs together. Do this all over the bottom of the pan so the crust is firm and completely covering only the bottom of the pan (you don’t need to press the crumbs up the sides). Bake the crust in the preheated oven for 12-15 minutes and then let cool slightly on a wire rack.

While your crust is cooling, add the chocolate chips and the heavy cream into a large microwaveable bowl. Microwave on high for 2 minutes, stirring every 30 seconds until completely melted and combined. Then pour onto the slightly cooled crust while the chocolate is still warm. Use a knife or offset spatula to spread the chocolate about 1/4 of an inch away from the edge of the crust.

Right away, you will want to arrange the marshmallows on top of the hot chocolate. Make sure to leave about 1/4 of an inch between each marshmallow. Use a kitchen torch to brown and slightly scorch the tops of the marshmallows. Once all the marshmallows are brown, arrange the chocolate squares so that when you cut these into bars, each bar will get it’s own square of chocolate. Again you will want to use the kitchen torch on the chocolate squares to make them look like they are melting into the marshmallows. You still want them to retain their shape, just heat them enough for them to bend slightly into the shape of the marshmallows and also brown a little on top.

Allow to cool at room temperature and then right before serving, slice into bars. The chocolate and marshmallows will be gooey and the crust will be dense and crunchy. These babies are sugary sweet I would be impressed if you could eat more than one bar.