S’mores Bars

Preheat oven to 350°F and line a jelly roll pan (18″ x 13″) with parchment paper. Set aside.

To prepare crust, pulse graham crackers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press mixture evenly into prepared pan. Bake for 10 minutes or until lightly browned. Then remove from the oven and cool completely on a wire rack.

To prepare cake, whisk together sugar, flour, baking soda and salt in a medium bowl. Set aside.

Combine water, butter, oil and cocoa in a saucepan over medium heat and bring to a boil, stirring to combine as the butter melts. Remove from heat and pour over the top of the flour mixture, stirring to combine.

Place egg and egg white in a small bowl and beat slightly; whisk in buttermilk and vanilla. Pour into the chocolate batter and mix with a spatula until combined. Pour batter over crust and bake for 15 minutes, until cake begins to pull away from edges of pan and springs back to the touch. Remove from oven to cool on rack.

Meanwhile, prepare glaze. Combine butter, milk and cocoa in a saucepan over medium heat, stirring to combine as the butter melts. Whisk in powdered sugar until smooth. Remove from heat and whisk in vanilla, then spread over warm cake. Let stand 5 minutes, then sprinkle with mini marshmallows. Preheat your oven’s broiler.

Put the pan under the broiler for about 5 minutes total, watching the marshmallows carefully, and rotating the pan as necessary for even roasting. Cool completely on a wire rack, then refrigerate for 1 hour before cutting into bars with a sharp knife (lightly coat knife with nonstick spray for ease of slicing).

Store leftovers in an airtight container at room temperature up to 2 days.